Creamy Mushroom Chicken Meatballs

A simple, creamy dish of chicken meatballs with mushrooms and a rich sauce.

introduction

This recipe makes tender chicken meatballs in a creamy mushroom sauce. It is easy to cook and uses common ingredients. If you like creamy chicken dishes, you may also like this creamy buffalo chicken dip.

why make this recipe

• It cooks fast and fills the table.
• The sauce is rich and comforts the family.
• Meatballs stretch ground chicken into a full meal.

how to make Creamy Mushroom Chicken Meatballs

1. Mix the meatball ingredients in a bowl until just combined.
2. Shape the mix into meatballs.
3. Brown the meatballs in a skillet with olive oil, then set them aside.
4. Sauté garlic and onion in the same skillet.
5. Add mushrooms and cook until soft.
6. Pour in chicken broth and heavy cream, stir to make a sauce.
7. Put the meatballs back in the skillet and simmer 10 minutes until cooked through.
8. Garnish with fresh parsley and serve.

Ingredients :

• 1 pound ground chicken
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups mushrooms, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tablespoon garlic, minced
• 1 tablespoon onion, chopped
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Directions :

1. In a bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix until well combined.
2. Form the mixture into meatballs.
3. Heat olive oil in a skillet over medium heat. Add the meatballs and cook until golden brown on all sides. Remove from the skillet and set aside.
4. In the same skillet, add garlic and onion, and sauté until fragrant.
5. Add chopped mushrooms and cook until softened.
6. Pour in chicken broth and heavy cream, stirring well.
7. Return the meatballs to the skillet and simmer in the sauce for about 10 minutes, or until cooked through.
8. Garnish with fresh parsley before serving.

how to serve Creamy Mushroom Chicken Meatballs

• Serve over pasta, rice, or mashed potatoes.
• Spoon extra sauce on top.
• Add a green salad or steamed vegetables on the side.

how to store Creamy Mushroom Chicken Meatballs

• Cool completely before storing.
• Refrigerate in an airtight container for up to 3 days.
• Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge before reheating.
• Reheat gently on the stovetop or in the microwave until hot.

tips to make Creamy Mushroom Chicken Meatballs

• Do not overmix the meatball mix to keep them tender.
• Brown meatballs well for better flavor.
• Use room temperature egg for easier mixing.
• If sauce is too thin, simmer a few minutes more to thicken.
• Taste and adjust salt and pepper at the end.

variation (if any)

• Add chopped spinach to the sauce for color and nutrients.
• Stir in a little mustard or white wine to the sauce for extra tang.
• Swap half the chicken for ground turkey or pork for different flavor.
• Use half-and-half instead of heavy cream for a lighter sauce.

FAQs

Q: Can I bake the meatballs instead of frying?
A: Yes. Bake at 400°F (200°C) for 15–20 minutes until browned and cooked through, then add to the sauce.

Q: Can I use dried mushrooms?
A: You can. Rehydrate them in warm water first and drain well before adding.

Q: Is this dish freezer friendly?
A: Yes. Freeze meatballs and sauce in a sealed container up to 2 months. Thaw in the fridge before reheating.

Q: Can I make the sauce without cream?
A: Yes. Use full milk and a little flour or cornstarch to thicken, but the sauce will be less rich.

Q: How do I know meatballs are cooked?
A: Cut one open to check for no pink inside, or use a meat thermometer to reach 165°F (74°C).

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