Description
Creamy Mushroom Chicken Meatballs combine tender ground chicken meatballs with a rich, savory mushroom cream sauce. Perfect as a comforting dinner, these meatballs are browned to perfection and simmered in a luscious sauce made with garlic, onions, mushrooms, herbs, and heavy cream.
Ingredients
Scale
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
Instructions
- Prepare 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 until fully incorporated.
- Shape Meatballs: Form the mixture into 15 evenly sized meatballs and set aside.
- Brown Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides until golden, about 5-7 minutes. Remove meatballs from skillet and set aside.
- Sauté Aromatics: In the same skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Once melted, add minced garlic and chopped onions. Cook until onions are translucent and soft, about 3-4 minutes.
- Cook Mushrooms: Add finely chopped mushrooms to the skillet and cook for 2-3 minutes until they begin to soften and release moisture.
- Thicken Sauce: Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir well. Cook for 1 minute to remove the raw flavor of the flour.
- Add Broth: Gradually pour in 1 1/2 cups low sodium chicken broth while whisking constantly to prevent lumps. Continue stirring until the sauce thickens.
- Season Sauce: Stir in dried rosemary, dried parsley, paprika, salt, and pepper. Adjust seasoning to taste.
- Simmer Meatballs: Return the browned meatballs to the skillet with the sauce. Reduce heat to low and let simmer uncovered for 10 minutes to allow flavors to meld and meatballs to cook through.
- Add Cream and Serve: Stir in 1/2 cup heavy cream to create a rich, creamy sauce. Heat for 1-2 minutes more until warm. Serve the creamy mushroom chicken meatballs hot with your favorite sides.
Notes
- Use low sodium chicken broth to better control the salt content of the dish.
- If preferred, substitute ground chicken with ground turkey or lean pork.
- Ensure meatballs are browned evenly to develop richer flavor and texture.
- For a gluten-free version, replace bread crumbs and all-purpose flour with gluten-free alternatives.
- The sauce can be made thicker or thinner by adjusting the amount of flour or broth.
- Serve with mashed potatoes, rice, or pasta to complement the creamy sauce.
