Juicy chicken meatballs simmered in a rich and creamy mushroom sauce, perfect for serving over mashed potatoes or pasta.
Ingredients
For the meatballs:
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1 lb ground chicken
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½ cup breadcrumbs
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1 egg
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1 clove garlic, grated
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2 tbsp grated onion
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2 tbsp chopped parsley
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¼ cup Parmesan cheese (optional)
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Salt and pepper to taste
For the sauce:
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2 tbsp butter
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1 tbsp olive oil
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8 oz cremini or baby bella mushrooms, sliced
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2 cloves garlic, minced
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1 shallot, minced
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½ tsp dried thyme
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¾ cup chicken broth
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½ cup heavy cream
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1 tsp Dijon mustard
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¼ cup Parmesan cheese (optional)
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Salt and pepper to taste
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Fresh parsley, for garnish
Instructions
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Mix all meatball ingredients and form into 1-inch balls.
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In a skillet, heat oil and brown the meatballs. Set aside.
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In the same skillet, sauté mushrooms in butter until golden.
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Add garlic, shallot, and thyme. Cook 2–3 minutes.
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Deglaze with broth and simmer 2 minutes.
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Stir in cream, mustard, and Parmesan. Simmer until slightly thickened.
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Return meatballs to the pan, cover, and simmer 10–12 minutes until cooked through.
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Garnish with parsley and serve warm.
Notes
Serve over mashed potatoes, rice, or noodles. Use turkey or plant-based meat as alternatives. Freeze leftovers for up to 2 months.