Name: Creamy Mushroom Chicken Meatballs (30-Minutes) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs (panko or regular); 1 egg; 1/4 cup grated Parmesan cheese; 2 cloves garlic (minced); 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried thyme; 2 tbsp olive oil (for searing); 2 tbsp butter; 8 oz mushrooms (sliced); 2 cloves garlic (minced); 1 cup heavy cream; 1/2 cup chicken broth; 1/4 cup grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; Fresh parsley (chopped, for garnish)

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Introduction

Creamy Mushroom Chicken Meatballs are a quick and flavorful meal ready in just 30 minutes. Tender chicken meatballs simmered in a rich, creamy mushroom sauce make this dish perfect for a comforting weeknight dinner.

A black pan filled with about twenty small, browned meatballs covered in a light beige creamy sauce with visible mushroom slices. The meatballs are round, unevenly browned with some darker char marks, and sprinkled with finely chopped green herbs. A wooden spoon is lifting three meatballs from the pan, showing their textured surface. The pan is placed on a white marbled surface with a beige and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1/2 cup breadcrumbs (panko or regular)
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
2 tbsp olive oil (for searing)
2 tbsp butter
8 oz mushrooms, sliced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (for garnish)

Instructions

Step 1: In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and thyme. Mix gently with your hands until just combined to keep the meatballs tender.
Step 2: Form the mixture into evenly sized balls about 1.5 inches in diameter using your hands or a cookie scoop.
Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 6 to 8 minutes. They do not need to be fully cooked at this stage. Remove and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté until golden and tender, about 5 to 7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 5: Pour in chicken broth and bring to a simmer, scraping the browned bits from the skillet for extra flavor.
Step 6: Stir in heavy cream and Parmesan cheese, then season with salt and pepper.
Step 7: Return the seared meatballs to the skillet. Reduce heat to low and simmer for 10 minutes to cook through and allow flavors to meld.
Step 8: Sprinkle with freshly chopped parsley before serving. Pair with your favorite side dish and enjoy!

Tips & Variations

Use panko breadcrumbs for a lighter texture in the meatballs.
Substitute ground turkey for chicken if preferred.
Add a pinch of red pepper flakes to the sauce for a hint of heat.
Serve over mashed potatoes, pasta, or steamed rice to soak up the creamy sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through.

How to Serve

In a white speckled bowl, there are about ten golden-brown meatballs with a slightly shiny texture, covered in a creamy light brown sauce mixed with medium-sized pieces of dark brown mushrooms. Bright green chopped herbs are sprinkled on top, adding a fresh and colorful touch. The sauce looks thick and smooth, surrounding the meatballs and mushrooms closely, pooling gently at the bottom of the bowl. The bowl sits on a white marbled surface, with natural light highlighting the glossy details of the sauce and the browned crust on the meatballs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs in the creamy sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I make the sauce dairy-free?

Yes, substitute the heavy cream with coconut milk or a dairy-free cream alternative and use a dairy-free cheese or omit Parmesan altogether.