If you are craving a comfort meal that combines tender, juicy chicken with a luscious, savory sauce, you have to try this Creamy Mushroom Chicken Meatballs Recipe. It’s the perfect harmony of flavors and textures—the meatballs themselves are light yet packed with flavor, while the creamy mushroom sauce wraps them in a velvety embrace that simply melts in your mouth. Whether it’s a weeknight dinner or a special gathering, this dish will quickly become one of your go-to favorites.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, but each one plays a crucial role in making this dish truly special. From the aromatic herbs to the creamy sauce components, every item contributes essential flavor, texture, or richness that brings this dish together beautifully.
- 1 lb ground chicken: The base of our meatballs, providing a mild and lean protein that soaks up all the seasonings.
- 1/4 cup breadcrumbs: Helps bind the meatballs and keep them tender; gluten-free breadcrumbs work well too.
- 1/4 cup grated Parmesan cheese: Adds a salty, umami punch that enriches the meat mixture.
- 1 large egg: Acts as a natural binder to hold the meatballs together firmly.
- 2 cloves garlic, minced: Infuses both the meatballs and the sauce with robust, savory aroma.
- 1 tablespoon fresh parsley, chopped (optional): Brings a fresh, herbaceous note to lighten the flavor.
- 1 teaspoon dried Italian seasoning: A blend of herbs that adds depth and warmth to every bite.
- Salt and pepper, to taste: Essential seasonings that enhance and balance the dish.
- 1 tablespoon olive oil (for cooking): For browning the meatballs to a golden perfection without sticking.
- 2 tablespoons butter: Creates a rich base for the mushroom sauce and adds creaminess.
- 1 small onion, finely chopped: Sweetness and a subtle bite to complement the mushrooms.
- 8 oz cremini or white mushrooms, sliced: The star of the sauce, lending earthiness and texture.
- 2 cloves garlic, minced: More garlic love in the sauce for a fuller flavor profile.
- 1/2 cup chicken broth (low-sodium): Adds moisture and depth to the sauce, making it more savory.
- 1/2 cup heavy cream: Delivers the luscious creaminess that binds the sauce and meatballs together.
- 1 tablespoon Dijon mustard (optional): Adds a subtle tang and complexity to the sauce without overpowering it.
- Fresh parsley or thyme, for garnish (optional): A bright finishing touch both visually and flavor-wise.
How to Make Creamy Mushroom Chicken Meatballs Recipe
Step 1: Make the Meatballs
In a large bowl, gently combine the ground chicken with breadcrumbs, Parmesan, egg, minced garlic, fresh parsley if you’re using it, dried Italian seasoning, salt, and pepper. The key here is to mix just until the ingredients are evenly incorporated. Overmixing will make the meatballs dense rather than tender, and we want these to be soft and juicy.
Step 2: Form the Meatballs
Roll the mixture into roughly 1 to 1.5-inch meatballs—you should get about 20. Try to keep them uniform so they cook evenly. This size yields just the right balance between bite-sized and satisfying portions.
Step 3: Cook the Meatballs
Heat olive oil in a wide skillet over medium heat, then add your meatballs. Cook for 5 to 7 minutes, turning them occasionally so all sides become beautifully golden brown and the internal temperature hits 165°F. Once cooked, transfer them to a plate and set them aside. This browning step adds incredible flavor and a lovely crust.
Step 4: Make the Mushroom Sauce
In the same skillet, melt butter and sauté the finely chopped onion until softened and slightly translucent, about 2 to 3 minutes. Then add the sliced mushrooms and minced garlic, cooking for another 4 to 5 minutes until the mushrooms are tender and starting to brown. This mixture forms the earthy, aromatic base for your sauce.
Step 5: Add Liquids
Pour in the chicken broth and stir in Dijon mustard if you’re using it. Scrape the bottom of the skillet to lift all those flavorful browned bits left from cooking the meatballs—that’s real flavor gold. Let this simmer until the broth reduces a bit, concentrating the flavors.
Step 6: Make it Creamy
Lower the heat and gradually stir in the heavy cream. Bring the mixture to a gentle simmer and cook for another 2 to 3 minutes until the sauce thickens slightly. Season with salt and pepper to taste. This creamy, velvety sauce will carry the meatballs beautifully.
Step 7: Combine Meatballs and Sauce
Return the cooked meatballs to the skillet, nestling them in the sauce. Spoon some sauce over the meatballs and let everything simmer together for about 5 minutes. This allows the meatballs to soak up the sauce’s richness and make each bite irresistibly flavorful.
Step 8: Serve
Dish out the meatballs while hot and garnish with fresh parsley or thyme if desired. This final touch adds a pop of color and freshness to the creamy mushroom chicken meatballs.
How to Serve Creamy Mushroom Chicken Meatballs Recipe
Garnishes
Fresh herbs like parsley or thyme are perfect garnishes here. They brighten the dish visually and cut through the richness of the creamy sauce with their fresh, green notes. A sprinkle of extra Parmesan cheese can also add a lovely finishing salty kick.
Side Dishes
This dish loves to be accompanied by simple, comforting sides. Creamy mashed potatoes, buttered egg noodles, or even a bed of fluffy rice are all excellent options that soak up the sauce beautifully. For a lighter touch, steamed green beans or sautéed spinach make the meal feel well-rounded and nutrient-packed.
Creative Ways to Present
If you want to impress, try serving the meatballs atop a creamy polenta or alongside roasted vegetables for a rustic, hearty plate. You can also turn this into a cozy sandwich by piling the meatballs and sauce in a crusty roll and topping with melted cheese.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The creamy mushroom sauce might thicken as it cools, so just give it a gentle stir when reheating.
Freezing
You can freeze cooked meatballs with the sauce by placing them in a freezer-safe container or zip-top bag. Freeze for up to 2 months, making sure to leave some space for expansion. Defrost overnight in the fridge before reheating gently.
Reheating
Reheat leftovers in a skillet over low heat, stirring occasionally until warmed through. Adding a splash of chicken broth or cream can revive the sauce’s creamy texture if it has thickened too much after refrigeration.
FAQs
Can I use ground turkey instead of chicken for this recipe?
Absolutely! Ground turkey works just as well and offers a similar mild flavor. Just be mindful of cooking times as turkey can dry out a bit faster; keep an eye on the meatballs to maintain tenderness.
Is there a dairy-free option for the creamy sauce?
Yes! You can substitute the heavy cream with a full-fat coconut milk or a dairy-free cream alternative. The flavor will be a little different but still deliciously rich and creamy.
What can I serve with this dish for a low-carb meal?
For a low-carb option, serve the creamy mushroom chicken meatballs over cauliflower rice or zucchini noodles. Both absorb the sauce nicely while keeping the meal light and healthy.
Can I bake the meatballs instead of cooking them in a skillet?
Yes, baking is a fantastic hands-off option. Arrange the meatballs on a lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes or until cooked through. Then proceed with the creamy mushroom sauce as directed.
How do I make the meatballs more flavorful?
To boost flavor, consider adding finely chopped fresh herbs like basil or oregano to the meat mixture, or adding a splash of Worcestershire sauce. Also, letting the meatball mixture rest in the fridge for 20-30 minutes before shaping helps the flavors meld beautifully.
Final Thoughts
Making this Creamy Mushroom Chicken Meatballs Recipe is like giving yourself a big, warm hug from the inside. The combination of tender meatballs bathed in that dreamy mushroom sauce is simply irresistible. I encourage you to try this recipe soon—it’s straightforward, comforting, and bound to earn a permanent spot in your recipe rotation. Trust me, once you taste it, you’ll want to make it again and again!
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Creamy Mushroom Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
These creamy mushroom chicken meatballs are tender, flavorful, and cooked in a rich, savory mushroom cream sauce. Made with ground chicken and Parmesan, then simmered in a luscious sauce with mushrooms, garlic, and Dijon mustard, this dish is a comforting weeknight favorite that pairs beautifully with rice, pasta, or mashed potatoes.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free version)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For Cooking
- 1 tablespoon olive oil (for cooking)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream (or substitute with half-and-half for a lighter option)
- 1 tablespoon Dijon mustard (optional, for added depth of flavor)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Make the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley (if using), Italian seasoning, salt, and pepper. Mix gently until just combined to keep the meatballs tender and avoid overmixing.
- Form the Meatballs: Roll the mixture into approximately 20 meatballs about 1 to 1.5 inches in diameter, ensuring uniform size for even cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 5-7 minutes, turning occasionally until they are golden brown on all sides and cooked through (internal temperature of 165°F). Remove meatballs from skillet and set aside.
- Make the Mushroom Sauce: In the same skillet, melt butter over medium heat. Add chopped onion and sauté for 2-3 minutes until softened. Add sliced mushrooms and minced garlic, cooking for another 4-5 minutes until mushrooms are tender and golden brown.
- Add Liquids: Stir in chicken broth and Dijon mustard (if using), scraping any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce broth slightly and concentrate flavors.
- Make it Creamy: Reduce heat and pour in heavy cream. Stir well and bring to a gentle simmer. Cook for an additional 2-3 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, spooning sauce over them. Simmer together for 5 more minutes to let the meatballs soak up the creamy mushroom sauce.
- Serve: Serve the creamy mushroom chicken meatballs hot, garnished with fresh parsley or thyme if desired. This dish pairs wonderfully with rice, pasta, or mashed potatoes for a hearty meal.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Substitute heavy cream with half-and-half for a lighter sauce.
- Ensure meatballs are not overmixed to keep them tender.
- Internal temperature for safe poultry consumption is 165°F; use a meat thermometer for accuracy.
- Dijon mustard is optional but adds depth and tang to the sauce.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
