Creamy Mushroom Chicken Meatballs are a comforting, flavorful dish that’s perfect for cozy family dinners or entertaining guests. This recipe combines juicy, tender chicken meatballs with a rich and creamy mushroom sauce that is packed with earthy flavors. The meatballs are made with ground chicken, breadcrumbs, parmesan cheese, and herbs, creating a dish that’s both hearty and wholesome. The creamy mushroom sauce, featuring fresh mushrooms, garlic, and a hint of thyme, takes these meatballs to the next level, offering a perfect balance of creaminess and umami. Serve this over pasta, mashed potatoes, or rice to soak up every bit of the delicious sauce.
Whether you’re a fan of chicken-based dishes or you’re looking for a healthier twist on classic meatballs, this recipe is versatile, easy to make, and bound to become a family favorite.
Why You’ll Love This Recipe
- Rich and Comforting: The creamy mushroom sauce is velvety and flavorful, making it the perfect comfort food.
- Healthier Protein Option: Using ground chicken makes these meatballs lighter while still being incredibly satisfying.
- Perfect for All Occasions: Whether it’s a weeknight dinner or a dinner party, this recipe is sure to impress.
- Easy to Customize: The ingredients can be tweaked to suit dietary needs, preferences, or what you have on hand.
- Halal-Friendly: All ingredients used are halal, making it an inclusive dish for a wide audience.
- Quick to Prepare: Ready in under an hour, this recipe is both convenient and delicious.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Yield: 4 servings
- Serving Size: 4-5 meatballs with sauce
Nutritional Information (per serving)
- Calories: 480
- Carbohydrates: 15g
- Protein: 35g
- Fat: 30g
- Fiber: 2g
- Sugar: 3g
Ingredients
For the Chicken Meatballs:
- 1 pound (500g) ground chicken
- ½ cup breadcrumbs (panko or regular)
- ½ cup grated parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for searing)
For the Creamy Mushroom Sauce:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cups fresh mushrooms, sliced (button, cremini, or a mix)
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 cup chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon Dijon mustard (optional for depth of flavor)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped (plus more for garnish)
Optional Garnishes:
- Fresh parsley
- Grated parmesan cheese
Step-by-Step Instructions
Step 1: Prepare the Chicken Meatballs
- Mix the ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, parmesan cheese, egg, minced garlic, onion powder, dried parsley, salt, and pepper. Mix well until evenly combined, but avoid overmixing, as it can make the meatballs tough.
- Form the meatballs: Using your hands or a small cookie scoop, form the mixture into 1 ½-inch meatballs. You should have about 16-18 meatballs. Place them on a plate or tray.
- Sear the meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side until golden brown. The meatballs don’t need to be fully cooked at this stage as they’ll finish cooking in the sauce. Remove the meatballs from the skillet and set them aside.
Step 2: Make the Creamy Mushroom Sauce
- Sauté the aromatics: In the same skillet, add 2 tablespoons of olive oil or butter. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.
- Add the seasoning: Stir in the thyme, salt, and pepper. If using Dijon mustard, add it now for extra depth of flavor.
- Deglaze the pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Add the cream: Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes until the sauce thickens slightly.
Step 3: Combine the Meatballs with the Sauce
- Add the meatballs: Return the seared meatballs to the skillet, nestling them into the creamy mushroom sauce.
- Simmer gently: Cover the skillet and let the meatballs simmer in the sauce for 8-10 minutes, or until they are fully cooked (internal temperature should reach 165°F). Stir occasionally to coat the meatballs in the sauce.
- Finish with herbs: Stir in the chopped parsley and adjust the seasoning with more salt or pepper, if needed.
Step 4: Serve
Serve the creamy mushroom chicken meatballs over pasta, mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Garnish with extra parsley and grated parmesan cheese for a restaurant-quality finish.
Ingredient Background
Ground Chicken: A lean and versatile protein, ground chicken absorbs flavors beautifully and is a lighter alternative to beef or pork. It’s perfect for meatballs as it stays moist when combined with breadcrumbs and parmesan.
Mushrooms: Mushrooms add an earthy, umami flavor to the dish. Cremini or button mushrooms are ideal, but feel free to use a mix, including shiitake or portobello, for added depth.
Heavy Cream: Heavy cream creates a luscious, silky sauce. For a lighter option, you can use half-and-half or even unsweetened coconut milk.
Parmesan Cheese: This adds a nutty, savory flavor to the meatballs, elevating their taste without overpowering the dish.
Dijon Mustard: While optional, Dijon mustard adds a subtle tanginess and depth to the sauce, making the flavors more complex.
Technique Tips
- Don’t Overmix the Meatball Mixture: Gently combine the ingredients to avoid dense meatballs.
- Sear for Flavor: Searing the meatballs creates a delicious crust and locks in the juices.
- Use Fresh Mushrooms: Fresh mushrooms provide the best flavor and texture for the sauce. Avoid canned mushrooms for this recipe.
- Simmer for Perfection: Letting the meatballs simmer in the sauce ensures they’re juicy and infused with flavor.
Alternative Presentation Ideas
- Meatball Sub: Serve the creamy meatballs in a toasted hoagie roll with melted mozzarella cheese for a comforting sandwich.
- Appetizer Style: Serve the meatballs on a platter with toothpicks and a small dish of the sauce for dipping.
- Over Polenta: Spoon the meatballs and sauce over creamy polenta for a rustic, hearty meal.
- Casserole: Place the meatballs and sauce in a baking dish, top with mozzarella or parmesan, and bake until bubbly for a delicious casserole.
Additional Tips for Success
- Make Ahead: The meatballs can be prepared and seared in advance. Store them in the fridge, then add them to the sauce when ready to cook.
- Double the Sauce: If you love extra sauce, consider doubling the creamy mushroom sauce recipe to ensure there’s enough to pour over your sides.
- Thicker Sauce: If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
- Extra Veggies: Add spinach or kale to the sauce for a boost of greens.
Recipe Variations
- Turkey Meatballs: Swap ground chicken for ground turkey for a similar flavor and texture.
- Vegetarian Version: Use plant-based meatballs or substitute the meatballs with roasted vegetables like zucchini or eggplant.
- Gluten-Free: Use gluten-free breadcrumbs in the meatballs and ensure your broth and other ingredients are gluten-free.
- Spicy Twist: Add red pepper flakes to the sauce or mix some chili powder into the meatball mixture for a kick of heat.
Freezing and Storage
- Refrigerate Leftovers: Store meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- Freeze the Meatballs: Cooked meatballs (without sauce) can be frozen in an airtight container for up to 3 months. Thaw and add them to freshly made sauce.
- Freeze the Sauce: The mushroom sauce can be frozen separately for up to 2 months. Reheat on low heat, stirring frequently.
Healthier Twist Ideas
- Lighter Sauce: Use low-fat milk with a cornstarch slurry instead of heavy cream.
- Extra Vegetables: Add diced carrots, celery, or spinach to the sauce for more nutrients.
- Bake Instead of Frying: Bake the meatballs in the oven at 400°F for 15-20 minutes instead of searing them in oil.
Serving Suggestions for Events
- Family Dinner: Serve the meatballs over mashed potatoes or pasta for a hearty family meal.
- Dinner Party: Pair with a side of roasted vegetables and garlic bread for an elegant presentation.
- Potluck Dish: Bring the meatballs and sauce in a slow cooker to keep them warm during the event.
Special Equipment
- Large Skillet: For searing the meatballs and cooking the sauce.
- Cookie Scoop: For evenly sized meatballs.
- Wooden Spoon: Ideal for stirring the sauce without scratching the skillet.
Frequently Asked Questions
- Can I use ground turkey instead of chicken? Yes, ground turkey works just as well and has a similar flavor profile.
- What’s the best way to make this dish dairy-free? Substitute the parmesan with nutritional yeast and use coconut milk or a dairy-free cream alternative for the sauce.
- Can I bake the meatballs instead of frying them? Absolutely! Bake the meatballs at 400°F for 15-20 minutes on a parchment-lined baking sheet.
- How can I make the sauce thicker? Let the sauce simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
- Can I freeze the meatballs and sauce together? It’s best to freeze them separately to maintain the sauce’s creamy texture.
- What can I substitute for breadcrumbs? Crushed crackers, oats, or almond flour can be used as a substitute.
- How do I reheat leftovers? Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if needed.
- Can I use dried mushrooms? Yes, rehydrate them in warm water first, then chop and add them to the sauce for extra flavor.
Conclusion
Creamy Mushroom Chicken Meatballs are a delightful, crowd-pleasing dish that’s packed with flavor and easy to prepare. Whether served over pasta, rice, or mashed potatoes, the juicy chicken meatballs and rich mushroom sauce come together to create the ultimate comfort food. With simple ingredients and customizable options, this recipe is perfect for both weeknight meals and special occasions. Try it today, and enjoy a dish that’s sure to become a staple in your recipe collection!
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Creamy Mushroom Chicken Meatballs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Chicken Meatballs:
- 1 pound (500g) ground chicken
- ½ cup breadcrumbs (panko or regular)
- ½ cup grated parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for searing)
For the Creamy Mushroom Sauce:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cups fresh mushrooms, sliced (button, cremini, or a mix)
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 cup chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon Dijon mustard (optional for depth of flavor)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped (plus more for garnish)
Optional Garnishes:
- Fresh parsley
- Grated parmesan cheese
Instructions
Step 1: Prepare the Chicken Meatballs
- Mix the ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, parmesan cheese, egg, minced garlic, onion powder, dried parsley, salt, and pepper. Mix well until evenly combined, but avoid overmixing, as it can make the meatballs tough.
- Form the meatballs: Using your hands or a small cookie scoop, form the mixture into 1 ½-inch meatballs. You should have about 16-18 meatballs. Place them on a plate or tray.
- Sear the meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side until golden brown. The meatballs don’t need to be fully cooked at this stage as they’ll finish cooking in the sauce. Remove the meatballs from the skillet and set them aside.
Step 2: Make the Creamy Mushroom Sauce
- Sauté the aromatics: In the same skillet, add 2 tablespoons of olive oil or butter. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and have released their moisture.
- Add the seasoning: Stir in the thyme, salt, and pepper. If using Dijon mustard, add it now for extra depth of flavor.
- Deglaze the pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Add the cream: Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes until the sauce thickens slightly.
Step 3: Combine the Meatballs with the Sauce
- Add the meatballs: Return the seared meatballs to the skillet, nestling them into the creamy mushroom sauce.
- Simmer gently: Cover the skillet and let the meatballs simmer in the sauce for 8-10 minutes, or until they are fully cooked (internal temperature should reach 165°F). Stir occasionally to coat the meatballs in the sauce.
- Finish with herbs: Stir in the chopped parsley and adjust the seasoning with more salt or pepper, if needed.
Step 4: Serve
Serve the creamy mushroom chicken meatballs over pasta, mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Garnish with extra parsley and grated parmesan cheese for a restaurant-quality finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-5 meatballs with sauce
- Calories: 480
- Sugar: 3g
- Fat: 30g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g