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Irresistible Creamy Dreamy Mushroom Chicken Meatballs Recipe

Discover the comforting allure of Irresistible Creamy Dreamy Mushroom Chicken Meatballs with tender meatballs in a rich creamy sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: chicken meatballs, Comfort Food, Creamy Sauce, Dinner Recipe, Irresistible Creamy Dreamy Mushroom Chicken Meatballs
Servings: 4 meatballs
Calories: 350kcal

Equipment

  • Skillet
  • large bowl

Ingredients

For the Meatballs

  • 1 pound Ground Chicken a lean protein that yields moist and flavorful meatballs
  • 1 cup Breadcrumbs use gluten-free breadcrumbs for a dietary-friendly option
  • 3 cloves Fresh Garlic minced; increase for more garlic flavor
  • 1/2 cup Parmesan Cheese omit if you're looking to cut dairy

For the Sauce

  • 8 ounces Mushrooms cremini or button mushrooms
  • 1 cup Heavy Cream substitute with coconut cream for a dairy-free alternative
  • 1 cup Chicken Broth adds a delicious, savory depth
  • 2 tablespoons Soy Sauce use low-sodium soy sauce to control salt levels

For Garnishing

  • 1/4 cup Fresh Parsley finely chopped

Instructions

Directions

  • In a large bowl, combine ground chicken, breadcrumbs, minced garlic, and seasonings. Mix gently until just combined.
  • Heat olive oil in a skillet over medium-high heat. Add chopped mushrooms and sauté until golden brown and fragrant, about 5-7 minutes.
  • Shape your mixture into golf ball-sized meatballs, then brown them in batches in the mushroom skillet for about 8-10 minutes, turning until evenly browned.
  • Pour chicken broth and soy sauce into the skillet. Scrape any bits from the bottom, then stir in the heavy cream. Let simmer until thickened, around 3-4 minutes.
  • Return browned meatballs to the skillet and let them simmer in the sauce for another 5 minutes.
  • Garnish with fresh parsley before serving.

Notes

For gluten-free options, substitute breadcrumbs with gluten-free alternatives. Store leftovers in an airtight container in the fridge for up to 3 days.