Creamy Mushroom Chicken Meatballs

why make this recipe

Creamy Mushroom Chicken Meatballs are a delicious and comforting dish that combines flavorful meatballs with a rich mushroom cream sauce. This recipe is perfect for family dinners, quick weeknight meals, or even entertaining guests. The combination of tender ground chicken and savory mushrooms creates a delightful flavor that everyone will love. Plus, it’s easy to make and can be served over pasta, rice, or with a side of vegetables.

how to make Creamy Mushroom Chicken Meatballs

Ingredients :

• 1 pound ground chicken
• 1 cup breadcrumbs
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix well and form into meatballs.
2. Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
3. In the same skillet, add onions and garlic, sauté until translucent.
4. Add sliced mushrooms and cook until soft.
5. Pour in heavy cream, stirring gently, and bring to a simmer.
6. Return meatballs to the skillet, cover, and cook for about 10 minutes or until meatballs are cooked through.
7. Garnish with fresh parsley and serve.

how to serve Creamy Mushroom Chicken Meatballs

These meatballs can be served in various ways. A popular option is to place them over a bed of pasta or rice, allowing the creamy sauce to soak in. You can also serve them with a side of steamed vegetables or a crisp salad to balance out the meal. Don’t forget to have some crusty bread on hand to scoop up the delicious sauce!

how to store Creamy Mushroom Chicken Meatballs

If you have leftovers, store the meatballs in an airtight container in the refrigerator. They will keep well for 3-4 days. You can also freeze the meatballs for long-term storage. Just make sure to cool them completely before placing them in a freezer-safe container. They should last for up to 2-3 months in the freezer. To reheat, thaw in the fridge overnight and then warm gently on the stovetop or in the oven.

tips to make Creamy Mushroom Chicken Meatballs

• For extra flavor, you can add herbs like thyme or oregano to the meatball mixture.
• Make sure not to overcrowd the skillet when cooking the meatballs; this will help them brown properly.
• For a lighter version, you can substitute Greek yogurt for heavy cream, although it will change the texture slightly.

variation

You can try making these meatballs with other types of ground meat, such as turkey or beef, for a different flavor. Adding different mushrooms, like shiitake or portobello, can also enhance the taste of the sauce.

FAQs

Can I use frozen meatballs instead of making my own?

Yes, you can use frozen meatballs, but the cook time may vary. Follow the package instructions and add them to the sauce until heated through.

Is this recipe gluten-free?

To make it gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.

Can I use low-fat cream instead of heavy cream?

Yes, you can use low-fat cream, but the sauce may not be as rich and creamy. Adjust the seasoning accordingly.

Creamy Mushroom Chicken Meatballs

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Optional

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Description

Delicious meatballs in a rich mushroom cream sauce, perfect for family dinners or entertaining.

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Ingredients

Scale 1x2x3x

• 1 pound ground chicken
• 1 cup breadcrumbs
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups mushrooms, sliced
• 1 cup heavy cream
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix well and form into meatballs.
2. Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
3. In the same skillet, add onions and garlic, sauté until translucent.
4. Add sliced mushrooms and cook until soft.
5. Pour in heavy cream, stirring gently, and bring to a simmer.
6. Return meatballs to the skillet, cover, and cook for about 10 minutes or until meatballs are cooked through.
7. Garnish with fresh parsley and serve.

Notes

For extra flavor, add herbs like thyme or oregano to the meatball mixture. Use Greek yogurt for a lighter version.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 350mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 90mg