Description
Tender chicken meatballs bathed in a rich, earthy mushroom cream sauce. Weeknight-friendly yet gourmet, this dish pairs beautifully with pasta, rice, or crusty bread. Savor the deep flavor of sautéed mushrooms and herbs in a luscious, velvety broth.
Ingredients
1 (12 oz) ground chicken
1/2 cup breadcrumbs
1 large egg
1/4 cup grated Parmesan cheese
1 tsp dried thyme
1/2 tsp paprika
1/4 tsp black pepper
1 tbsp olive oil, plus more for cooking
2 cups sliced mushrooms (cremini or mixed)
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tbsp all-purpose flour (optional for thickening)
Kosher salt to taste
Fresh thyme or parsley (optional garnish)
Instructions
Preheat oven to 375°F (190°C) or panheat to medium-high
Combine ground chicken, breadcrumbs, egg, Parmesan, thyme, paprika, pepper, and oil in a bowl until smooth
Form into 1.5-inch meatballs (about 20 total) and place on greased baking sheet
Bake 20-25 minutes or sauté in 1-2 tbsp oil until browned and cooked through
Meanwhile, heat olive oil in a saucepan, add mushrooms and garlic, sauté 5 minutes until browned
Pour in chicken broth, stir in heavy cream and flour (if using). Simmer 10 minutes until thickened
Season with salt and thyme, stir in cooked meatballs. Simmer 5 minutes to infuse flavors
Serve meatballs in sauce with softened pearl barley, egg noodles, or crusty bread
Notes
Use ground turkey as a substitute if feather
mix cremini with shiitake or oyster mushrooms for deeper flavor
half-and-half can replace heavy cream for lighter result
meatballs can be baked in advance (+ sauce separate) and reheated
add 1 tbsp fresh parsley when serving for color
use panko breadcrumbs for crispier meatballs
- Prep Time: 15
- Cook Time: 40
- Category: Lunch
- Method: Baking & Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 meatball with 1/4 cup sauce
- Calories: 280
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg