These chicken meatballs in a creamy sauce are a tasty treat! Packed with flavor, they are soft and juicy, making every bite enjoyable. Serve them over pasta or rice for a delicious meal.
Making these meatballs is a breeze, and the creamy sauce brings everything together nicely. I love how comforting they are—perfect for cozy dinners or last-minute guests. Yum!
Key Ingredients & Substitutions
Ground Chicken: Ground chicken is great for lighter meatballs. If you’re looking for something with more fat and flavor, ground turkey works well too, or you could even use ground pork for a richer taste.
Breadcrumbs: I used regular breadcrumbs, but panko can give the meatballs a lighter texture. If you’re gluten-free, opt for gluten-free breadcrumbs or crushed gluten-free crackers.
Parmesan Cheese: Freshly grated Parmesan adds a lovely flavor. You could substitute it with Pecorino Romano for a sharper taste, or omit it entirely for a dairy-free version.
Heavy Cream: For a lighter sauce, you can use half-and-half or whole milk, although the texture won’t be as rich. If trying to avoid dairy, coconut cream is a nice alternative.
How Do I Ensure My Meatballs Are Tender and Flavorful?
Getting tender and juicy meatballs is all about the mix and the cooking method. First, don’t overwork the meat when combining ingredients; just mix until everything is moistened. This keeps them light.
- Use a gentle hand when shaping the meatballs—don’t pack them too tightly.
- Make sure your skillet is hot enough. This helps create a golden crust, locking in moisture.
- Check doneness with a meat thermometer. They should reach at least 165°F for safety.
These tips will help you serve perfect chicken meatballs every time! Enjoy!
How to Make Chicken Meatballs in a Cream Sauce
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For the Cream Sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
How Much Time Will You Need?
This tasty dish takes around 30 minutes to prepare and cook. You’ll spend about 10 minutes making the meatballs, and then another 20 minutes cooking them and preparing the creamy sauce. It’s quick and easy to whip up a delicious meal!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, and red pepper flakes (if you’re using them!). Use your hands or a spoon to combine everything until it’s well mixed.
2. Form the Meatballs:
Take a small amount of the meat mixture and shape it into a meatball—about 1.5 inches in diameter works well. Place the formed meatballs on a plate and set them aside.
3. Cook the Meatballs:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs in a single layer. Cook them for about 5-7 minutes, turning occasionally until they are golden brown and cooked through. After cooking, remove the meatballs from the skillet and set them aside.
4. Make the Cream Sauce:
In the same skillet, melt 1 tablespoon of butter, then add the chopped onion. Sauté the onion for about 3-4 minutes, until it becomes soft. This will add a sweet flavor to your sauce!
5. Add Broth and Simmer:
Pour in the chicken broth and use a wooden spoon to scrape up any delicious browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to enhance the flavor.
6. Stir in Cream and Season:
Now, stir in the heavy cream, Dijon mustard, dried thyme, salt, and pepper. Let the sauce simmer for another 5 minutes, allowing it to thicken slightly.
7. Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet and gently coat them in the creamy sauce. Allow everything to simmer together for an additional 5 minutes so that the meatballs can soak up all those yummy flavors.
8. Serve and Enjoy:
Garnish your creamy chicken meatballs with fresh parsley and serve them over pasta, rice, or mashed potatoes—whatever you like best. Enjoy your delicious meal!
Can I Use Ground Turkey Instead of Ground Chicken?
Absolutely! Ground turkey is a great substitute and will yield a similar texture and taste. Just ensure that the cooking times remain the same, as ground turkey can sometimes be leaner than ground chicken.
What If I Don’t Have Heavy Cream?
If you’re out of heavy cream, you can use half-and-half or a mixture of milk and butter. To mimic the richness, combine ¾ cup of milk with ¼ cup melted butter to create a pseudo heavy cream. Just keep in mind that the sauce may be a bit lighter in texture.
Can I Freeze Leftover Meatballs and Sauce?
Yes, you can freeze the meatballs and sauce! Let them cool completely, then transfer to airtight containers or freezer bags. They can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm gently on the stove or in the microwave.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, separate the meatballs from the sauce to keep the meatballs from becoming too soggy. Reheat gently on the stove or in the microwave, adding a splash of broth or water to the sauce if it thickens too much.
