Name: Creamy Mushroom Chicken Meatballs (30-Minute Recipe) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs (panko or regular); 1 egg; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp dried thyme; 2 tbsp olive oil (for searing); 2 tbsp butter; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/4 cup grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; Fresh parsley, chopped (for garnish)

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Introduction

Creamy Mushroom Chicken Meatballs are a quick and satisfying meal perfect for busy weeknights. Tender chicken meatballs simmered in a rich mushroom and cream sauce create a comforting dish that pairs beautifully with pasta or rice.

A dark grey textured round plate holds a serving of creamy white mashed potatoes spread thickly as the base layer. On top, there is a rich beige mushroom sauce with visible sliced mushrooms and small green herbs, covering parts of the mashed potatoes. Sitting atop the sauce are seven golden-brown, slightly crispy meatballs, sprinkled with fresh chopped parsley. One meatball is cut open revealing a crumbly, cooked inside. A gold fork lifts a bit of mashed potato and the cut meatball from the plate. The plate rests on a white marbled surface with scattered green herbs around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
1/2 cup breadcrumbs (panko or regular)
1 egg
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
2 tbsp olive oil (for searing)
2 tbsp butter
8 oz mushrooms (sliced)
2 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley (chopped, for garnish)

Instructions

Step 1: In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, minced garlic, salt, pepper, and thyme. Mix gently with your hands until just combined to keep the meatballs tender.
Step 2: Shape the mixture into evenly sized balls, about 1.5 inches in diameter, using your hands or a cookie scoop.
Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 6-8 minutes. They do not need to be fully cooked at this stage. Remove and set aside.
Step 4: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and sauté until golden and tender, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 5: Pour in chicken broth and bring to a simmer, scraping up any browned bits from the skillet. Stir in heavy cream and Parmesan cheese, then season with salt and pepper.
Step 6: Return the meatballs to the skillet. Reduce heat to low and simmer for 10 minutes, allowing meatballs to cook through and absorb the sauce flavors.
Step 7: Sprinkle freshly chopped parsley over the dish before serving. Pair with your favorite side and enjoy!

Tips & Variations

For extra flavor, substitute dried thyme with fresh thyme leaves if available.
You can use ground turkey instead of chicken for a slightly different taste.
Serve over mashed potatoes, pasta, or rice to soak up the creamy sauce.
If you prefer less cream, reduce the heavy cream by half and add more chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop to prevent the cream sauce from separating. Avoid microwaving at high power to maintain the texture.

How to Serve

A close-up of a pan filled with about twenty golden-brown meatballs, each one crisped on top and garnished with small pieces of chopped green herbs. The meatballs rest in a creamy, light tan sauce that has visible slices of sautéed mushrooms scattered evenly around them. The sauce looks smooth and thick with some small bits of cooked onion mixed in. The pan is set on a white marbled surface, showing a cozy meal scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead. Keep them covered in the refrigerator and cook just before serving for the best taste and texture.

What can I substitute for heavy cream?

You can substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch to thicken the sauce, but the sauce will be less rich and creamy.