Chicken Meatballs in Creamy Sauce is a comforting and flavorful dish that combines tender, juicy meatballs with a rich, velvety sauce. This recipe is perfect for weeknight dinners or special occasions, as it’s both simple to make and indulgent. The creamy sauce elevates the chicken meatballs, making each bite rich and satisfying while still light compared to traditional beef or pork meatballs.
Why I Love This Recipe
I love this recipe because it balances simplicity and comfort perfectly. The meatballs are tender and flavorful, and the creamy sauce wraps them in a luscious, savory coating. It’s a family-friendly dish that’s elegant enough to serve to guests yet easy enough for a cozy dinner at home.
Why This Is a Must-Try Dish
This recipe is a must-try because it turns a humble chicken meatball into a gourmet experience. The creamy sauce adds depth and richness, making it perfect for serving over pasta, rice, or mashed potatoes. The combination of flavors and textures is irresistible, and it’s a healthier alternative to heavier meatball dishes.
Preparation Time, Cooking Time, Servings, and Nutrition
Preparation Time: 20 minutes
Cooking Time: 25–30 minutes
Total Time: 45–50 minutes
Servings: 4
Approximate Calories: 350–400 per serving
Course: Main Course
Cuisine: American / Comfort Food
Ingredients
For the Meatballs:
- 1 lb (450 g) ground chicken
- 1/4 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika (optional)
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1 teaspoon fresh parsley, chopped for garnish
Cooking Directions
Prepare the meatballs by mixing ingredients and forming small balls. Brown the meatballs in a skillet, then create the creamy sauce in the same pan. Simmer meatballs in the sauce until fully cooked and flavorful.
Step-by-Step Preparation Method
Step 1: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, oregano, and paprika. Mix until just combined.
Step 2: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Step 3: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and brown them on all sides for 3–4 minutes. They do not need to be fully cooked at this stage. Remove meatballs and set aside.
Step 4: In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
Step 5: Gradually whisk in chicken broth until smooth, then add heavy cream and Dijon mustard. Bring to a gentle simmer.
Step 6: Season the sauce with salt and pepper to taste.
Step 7: Return the browned meatballs to the skillet, spooning some sauce over them. Cover and simmer for 10–15 minutes, until the meatballs are fully cooked and the sauce has thickened.
Step 8: Garnish with chopped fresh parsley before serving.
How to Serve This Recipe
Serve the creamy chicken meatballs over cooked pasta, rice, mashed potatoes, or alongside roasted vegetables. Spoon extra sauce over the top for maximum flavor.
Recipe Tips
- Do not overmix the meatball mixture to ensure tender meatballs.
- Browning the meatballs first adds extra flavor and texture.
- Adjust the thickness of the sauce by adding more chicken broth or cream as needed.
- Fresh herbs like thyme or parsley enhance the flavor of both meatballs and sauce.
Variations
Spicy Creamy Meatballs: Add 1/2 teaspoon red pepper flakes to the meatball mixture.
Cheesy Meatballs: Mix shredded mozzarella into the meatball mixture for a cheesy center.
Herbed Sauce: Add fresh thyme or rosemary to the creamy sauce for an aromatic touch.
Low Carb Version: Skip breadcrumbs and use almond flour instead for a keto-friendly dish.
Freezing and Storage Time
Refrigerator Storage: Store cooked meatballs with sauce in an airtight container for up to 4 days.
Freezing: Freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
Special Equipment Needed
- Large mixing bowl
- Skillet (preferably nonstick or stainless steel)
- Wooden spoon or spatula
- Measuring cups and spoons
Conclusion
Chicken Meatballs in Creamy Sauce is a comforting, flavorful, and versatile dish that’s perfect for family dinners or special occasions. The tender meatballs combined with a rich, velvety sauce make it a standout meal. With easy preparation, delicious flavor, and customizable variations, this dish is a must-try for anyone looking to enjoy a hearty, satisfying, and home-cooked meal.
Chicken Meatballs in Creamy Sauce
Chicken Meatballs in Creamy Sauce is a comforting and flavorful dish that combines tender, juicy meatballs with a rich, velvety sauce. This recipe is perfect for weeknight dinners or special occasions, as it’s both simple to make and indulgent.
Ingredients
For the Meatballs:
For the Creamy Sauce:
Instructions
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Step 1: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, oregano, and paprika. Mix until just combined.
-
Step 2: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
-
Step 3: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs and brown them on all sides for 3–4 minutes. They do not need to be fully cooked at this stage. Remove meatballs and set aside.
-
Step 4: In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
-
Step 5: Gradually whisk in chicken broth until smooth, then add heavy cream and Dijon mustard. Bring to a gentle simmer.
-
Step 6: Season the sauce with salt and pepper to taste.
-
Step 7: Return the browned meatballs to the skillet, spooning some sauce over them. Cover and simmer for 10–15 minutes, until the meatballs are fully cooked and the sauce has thickened.
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Step 8: Garnish with chopped fresh parsley before serving.
