why make this recipe
This dish is simple, creamy, and full of flavor. The meatballs stay soft and the mushroom sauce is rich. It is quick to make and works for weeknights or guests.
introduction
Creamy Mushroom Chicken Meatballs mix ground chicken with parmesan and herbs. You brown the meatballs, cook mushrooms, then simmer everything in cream and broth. The result is a warm, tasty meal that many people like.
how to make Creamy Mushroom Chicken Meatballs
Ingredients :
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- Fresh parsley for garnish
Directions :
- In a large bowl, combine ground chicken, breadcrumbs, parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well and form into meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add sliced mushrooms and cook until softened.
- Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.
- Return the meatballs to the skillet, cover, and cook for about 15 minutes until the meatballs are cooked through.
- Garnish with fresh parsley before serving.
how to serve Creamy Mushroom Chicken Meatballs
Serve the meatballs and sauce over:
- Mashed potatoes
- Rice or pasta
- Cauliflower rice for a low-carb option
Top with extra parsley or a little extra parmesan if you like.
how to store Creamy Mushroom Chicken Meatballs
- Cool the dish to room temperature before storing.
- Put in an airtight container and keep in the fridge for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Reheat slowly on the stove over low heat or in the microwave until hot.
tips to make Creamy Mushroom Chicken Meatballs
- Do not overmix the meat when you make meatballs. Mix just until combined.
- Brown the meatballs well for better flavor.
- If the sauce is too thin, simmer uncovered a few minutes to thicken.
- If the sauce is too thick, add a little extra chicken broth or cream.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Add chopped spinach or kale to the sauce for more greens.
- Use turkey instead of chicken for a different flavor.
- Swap heavy cream for half-and-half for a lighter sauce (it will be less thick).
- Add a splash of white wine when cooking mushrooms for more depth.
FAQs
Q: Can I bake the meatballs instead of frying?
A: Yes. Bake at 400°F (200°C) for 15-20 minutes until cooked, then add them to the sauce.
Q: Can I use low-fat cream or milk?
A: You can use lighter dairy, but the sauce may be thinner. Simmer longer to thicken.
Q: How do I know the meatballs are fully cooked?
A: Cut one meatball open. It should have no pink inside and juices should run clear. You can also use a meat thermometer; the center should reach 165°F (74°C).
Q: Can I make the meatballs ahead?
A: Yes. Make and brown them, then cool and store in the fridge for up to 2 days. Add to the sauce when ready to serve.
Q: Are these meatballs gluten-free?
A: Not as written. To make them gluten-free, use gluten-free breadcrumbs.
Conclusion
This recipe is a warm and creamy meal that is quick and easy to make on busy nights. For a similar take on chicken meatballs in a mushroom sauce, see Creamy Chicken Meatballs in Mushroom Sauce – Ready in 30. If you want a baked version with a creamy mushroom topping, try the ideas at Baked Chicken Meatballs with Creamy Mushroom Sauce. For another simple recipe and variations, check Chicken Meatballs in Creamy Mushroom Sauce (AIP)• Heal Me Delicious.
Creamy Mushroom Chicken Meatballs
Ingredients
For the meatballs
- 1 pound ground chicken Use lean ground chicken for best results.
- 1/2 cup breadcrumbs Regular or gluten-free, depending on preference.
- 1/4 cup grated parmesan cheese Freshly grated is best for flavor.
- 1 large egg Needed for binding.
- 2 cloves garlic, minced Adds flavor.
- 1 teaspoon dried oregano Herb for seasoning.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
For cooking
- 2 tablespoons olive oil For frying meatballs.
- 8 ounces mushrooms, sliced Any kind of mushrooms can be used.
- 1 cup heavy cream For a rich sauce.
- 1 cup chicken broth For simmering.
- to taste Fresh parsley For garnish.
Instructions
Preparation
- In a large bowl, combine ground chicken, breadcrumbs, parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well and form into meatballs.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add sliced mushrooms and cook until softened.
- Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.
- Return the meatballs to the skillet, cover, and cook for about 15 minutes until the meatballs are cooked through.
- Garnish with fresh parsley before serving.
