Description
Creamy Mushroom Chicken Meatballs are tender, juicy chicken meatballs simmered in a rich and savory mushroom cream sauce, perfect for serving over pasta, rice, or mashed potatoes.
Ingredients
Units
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 8 oz mushrooms, sliced (cremini or white button)
- 1 tbsp butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1/4 cup grated Parmesan cheese (for sauce)
- 1 tbsp chopped parsley (for garnish)
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, Parmesan, onion powder, salt, and pepper until combined.
- Form into 1-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides and cooked through, about 8–10 minutes. Remove and set aside.
- In the same skillet, melt butter. Add sliced mushrooms and sauté until browned and softened, about 5–7 minutes.
- Pour in chicken broth and scrape up any brown bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in heavy cream, Dijon mustard (if using), and Parmesan. Simmer until sauce is thickened, about 3–5 minutes.
- Return meatballs to the skillet and coat with the creamy mushroom sauce. Simmer for another 2–3 minutes to heat through.
- Garnish with fresh parsley and serve warm.
Notes
- Serve over egg noodles, mashed potatoes, or rice for a hearty meal.
- Use turkey instead of chicken if preferred.
- Add a splash of white wine to the sauce for extra depth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg