Creamy Mushroom Chicken Meatballs
A heartwarming dish of tender chicken meatballs simmered in a rich, creamy mushroom sauce, perfect for family dinners and special occasions.
Ingredients
For the Meatballs
- 1 pound ground chicken A lean option that keeps the meatballs tender and juicy.
- 1/2 cup breadcrumbs Provides structure; use whole grain for added texture.
- 1/4 cup grated Parmesan cheese A subtle hint of nutty flavor.
- 1 large egg Binds the ingredients together.
- 1 tablespoon minced garlic For aromatic depth.
- 1/2 teaspoon salt and pepper Essential seasoning.
For the Sauce
- 2 cups sliced mushrooms (cremini or button) Adds that earthy flavor.
- 1 tablespoon olive oil For sautéing.
- 1 cup chicken broth A flavorful base for your sauce.
- 1 cup heavy cream To create a lush, creamy texture.
- 1 tablespoon fresh thyme (or 1 teaspoon dried) Offers a gorgeous herbal note.
- Salt and pepper to taste Always adjust to suit your palate.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix gently until just combined.
- Scoop out about 1.5 tablespoons of the mixture and roll into balls. Place them on a baking sheet lined with parchment paper.
Baking and Cooking
- Bake the meatballs for approximately 20 minutes or until they reach an internal temperature of 165°F (75°C) and are golden brown.
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and garlic, sautéing until golden and fragrant, about 5-7 minutes.
- Pour in the chicken broth and stir to combine. Allow it to simmer for 5 minutes before adding the heavy cream and thyme. Season with salt and pepper.
- Transfer the baked meatballs to the skillet with the sauce. Gently stir to coat the meatballs and let them simmer together for an additional 5 minutes.
Serving
- Garnish with fresh thyme or parsley if desired and serve!
Notes
For a lighter version, substitute Greek yogurt for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in a single layer before transferring to a freezer-safe bag.