Garlic-Parmesan Chicken Meatballs in Cream Sauce

why make this recipe

This dish gives you soft chicken meatballs in a rich cream sauce. It is quick to make and tastes like comfort food. The garlic and Parmesan give strong flavor, and the sauce is smooth and mild. You can serve it over pasta, rice, or vegetables.

introduction

This recipe makes about 18–20 small meatballs in a creamy garlic-Parmesan sauce. It uses ground chicken for a lighter meatball and heavy cream plus Parmesan for a thick, tasty sauce. If you like creamy chicken dishes, try this chicken casserole with spinach and cream cheese for another simple meal: chicken casserole with spinach and cream cheese.

how to make Garlic-Parmesan Chicken Meatballs in Cream Sauce

Make the meatballs first, brown them, then make the cream sauce in the same pan. Add the meatballs back to the sauce and simmer until they finish cooking. Keep the steps simple and follow the temperature guidance to make sure the chicken is safe to eat.

Ingredients :

• 1 pound ground chicken
• 1/4 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic (minced)
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese (for the sauce)
• chopped parsley (for garnish)

Directions :

• In a large mixing bowl, combine the ground chicken, 1/4 cup grated Parmesan cheese, bread crumbs, chopped fresh parsley, minced garlic, egg, salt, and black pepper. Mix gently until well incorporated. Avoid overmixing to keep meatballs tender.
• Shape the mixture into 1-inch meatballs and place them on a plate or tray. This should yield about 18-20 meatballs.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add meatballs in batches without overcrowding. Brown on all sides, about 5-6 minutes total. They do not need to be fully cooked yet. Remove and set aside.
• In the same skillet, reduce heat to medium-low. Add heavy cream, chicken broth, garlic powder, and 1/2 cup grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens slightly, about 3-4 minutes.
• Return meatballs to the skillet, nestle gently into the sauce. Cover and simmer for 8-10 minutes, or until meatballs are cooked through (internal temperature 165°F).
• Sprinkle chopped fresh parsley on top. Serve over pasta, rice, or your preferred side dish.

how to serve Garlic-Parmesan Chicken Meatballs in Cream Sauce

Serve these meatballs hot over cooked pasta or steamed rice. They also go well with mashed potatoes or roasted vegetables. Add a little extra parsley for color. A green salad on the side keeps the meal balanced.

how to store Garlic-Parmesan Chicken Meatballs in Cream Sauce

Cool the dish to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. To freeze, place meatballs and sauce in a freezer container and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove until hot.

tips to make Garlic-Parmesan Chicken Meatballs in Cream Sauce

• Mix the meatball ingredients lightly to keep them tender.
• Brown meatballs in batches so the pan stays hot and they color well.
• Use a meat thermometer to check for 165°F for safety.
• If the sauce gets too thick, add a little more chicken broth or cream to loosen it.
• Save extra Parmesan to sprinkle on top when serving.

variation (if any)

• Add red pepper flakes to the sauce for heat.
• Mix in a little cooked spinach to the meatball mix for more greens.
• Use half-and-half instead of heavy cream for a lighter sauce, but the sauce will be thinner.
• Swap ground turkey for ground chicken if preferred.

FAQs

Q: Can I bake the meatballs instead of frying?
A: Yes. Bake at 400°F for 12-15 minutes until they reach 165°F, then add to the sauce.

Q: Can I use low-fat cream or milk?
A: You can use half-and-half or whole milk, but the sauce will be thinner and less rich. Add a bit more Parmesan to thicken.

Q: How do I reheat leftovers?
A: Reheat gently on the stove over low heat, stirring often. Add a splash of broth or cream if the sauce is too thick.

Q: Can I make these meatballs ahead of time?
A: Yes. You can form and brown them, then cool and refrigerate for up to 24 hours before finishing in the sauce.

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