Description

These Creamy Mushroom Chicken Meatballs are tender, flavorful, and coated in a luscious mushroom cream sauce. Made with ground chicken, Parmesan, and a blend of herbs and spices, this comforting dish is perfect for a hearty family dinner. The meatballs are seared to golden perfection and simmered in a rich sauce with mushrooms, garlic, and cream for a satisfying meal that pairs well with pasta, rice, or crusty bread.

Ingredients

Meatballs

3/4 cup bread crumbs
1 egg
1 teaspoon dried oregano
1 teaspoon paprika
3 garlic cloves, minced
1/4 cup grated Parmesan
550 grams ground chicken
Salt to taste
2 tablespoons olive oil (for browning meatballs)

Sauce

2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 cup onions, chopped
1 cup mushrooms, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups low sodium chicken broth
1 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/2 teaspoon paprika
Salt and pepper to taste
1/2 cup heavy cream

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Instructions

Prepare the Meatball Mixture: In a large bowl, combine bread crumbs, egg, dried oregano, paprika, minced garlic, grated Parmesan, and salt. Add the ground chicken and gently mix everything together until fully incorporated without overmixing.
Shape Meatballs: Form the mixture into 15 evenly sized meatballs, ensuring they hold together well for cooking.
Brown Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and brown them on all sides until they develop a golden crust, approximately 5-7 minutes. Remove the meatballs from the skillet and set aside.
Sauté Aromatics: In the same skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Add minced garlic and chopped onions, cooking until soft and fragrant, about 3-4 minutes.
Cook Mushrooms: Add the finely chopped mushrooms to the skillet and cook for 2-3 minutes, allowing them to release their moisture and soften.
Add Flour: Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste and begin thickening the sauce.
Make Sauce: Gradually whisk in the low sodium chicken broth, stirring constantly until the sauce begins to thicken and becomes smooth.
Season Sauce: Add dried rosemary, dried parsley, paprika, salt, and pepper to the sauce. Adjust seasoning to taste.
Simmer Meatballs: Return the browned meatballs to the skillet with the sauce. Cover and let them simmer gently for 10 minutes to cook through and absorb the flavors.
Finish with Cream: Stir in the heavy cream until the sauce is rich and creamy. Warm through and serve hot immediately, ideally with your choice of side such as pasta, mashed potatoes, or crusty bread.

Notes

For firmer meatballs, refrigerate the shaped meatballs for 15-20 minutes before cooking.
If you prefer a thicker sauce, increase the flour by 1 tablespoon or simmer the sauce a bit longer.
Use low sodium chicken broth to better control the saltiness of the dish.
Mushrooms can be substituted with cremini or button mushrooms depending on availability.
This dish pairs beautifully with a simple green salad or steamed vegetables for a balanced meal.