Description
Creamy Mushroom Chicken Meatballs ready in 30 minutes! Tender chicken, savory mushrooms, and a luscious sauce make this an easy, comforting weeknight meal.
Ingredients
Scale
- Main Ingredients:
- 1 lb (450g) ground chicken (92-93% lean)
- 8 oz (225g) cremini mushrooms, sliced
- 1 medium yellow onion, finely diced (divided)
- 4–5 cloves garlic, minced (divided)
- 1 cup (240ml) chicken broth, low sodium
- Creamy Sauce Essentials:
- 4 oz (113g) full-fat cream cheese, softened
- 1/2 cup (120ml) heavy cream
- 2 tbsp all-purpose flour
- Flavor Boosters:
- 1/4 cup fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp Dijon mustard
- 1/4 cup grated Parmesan cheese, plus more for serving
- Pantry Staples:
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Mix & Roll Your Meatballs:: In a large bowl, gently combine the ground chicken with about half of the finely diced onion, a couple of minced garlic cloves, and a good pinch of salt and pepper. Don’t overmix, or your meatballs will turn out tough, and honestly, that’s a kitchen disaster I’ve made too many times! Just mix until everything is combined. Then, roll the mixture into about 1-inch meatballs. I usually get around 18-20. They don’t have to be perfectly round; a little rustic charm is totally fine, hon.
- Sear the Chicken Meatballs:: Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, carefully add the meatballs in a single layer, making sure not to crowd the pan. This is where I almost always burn myself on splattering oil, oops! Sear them for about 2-3 minutes per side until beautifully browned all over. They don’t need to be cooked through, just get that lovely crust. Remove the meatballs from the skillet and set them aside on a plate; they’ll finish cooking in the sauce later.
- Sauté the Mushroom Magic:: Add another splash of olive oil to the same skillet, reducing the heat to medium. Toss in the remaining diced onion and sliced mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and start to turn golden brown. Then, add the remaining minced garlic and dried thyme, cooking for another minute until fragrant. Oh, the smell here is just heavenly, it fills the whole kitchen!
- Whip Up the Creamy Mushroom Chicken Meatballs Sauce:: Sprinkle the flour over the sautéed mushrooms and onions, stirring constantly for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth, whisking continuously to prevent any lumps. Bring it to a gentle simmer, then stir in the cream cheese and heavy cream until everything is smooth and melted. Add the Dijon mustard, salt, and pepper. This is where the sauce for your Creamy Mushroom Chicken Meatballs really comes to life!
- Simmer & Combine:: Carefully return the seared meatballs to the skillet, nestling them into the creamy mushroom sauce. Reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened to your liking. I always give it a little stir every now and then to make sure nothing sticks, because a burnt bottom is just the worst!
- Finish & Serve Your Creamy Mushroom Chicken Meatballs:: Remove the skillet from the heat. Stir in the fresh chopped parsley and half of the grated Parmesan cheese. Taste the sauce and adjust the seasonings if needed; sometimes it just needs a little extra salt to sing! Serve hot, garnished with the remaining Parmesan and a sprinkle of fresh parsley. The final result should be tender, juicy Creamy Mushroom Chicken Meatballs swimming in a rich, savory sauce that just begs to be devoured. Enjoy!