Creamy Mushroom Chicken Meatballs
Delicious chicken meatballs in a rich and creamy mushroom sauce, perfect for family dinners and special occasions.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese Optional for a richer flavor
- 1 egg
- 2 cloves garlic, minced
Sauce Ingredients
- 2 cups mushrooms, sliced Use fresh mushrooms for best flavor
- 1 cup heavy cream Can substitute for coconut cream for dairy-free version
- 1 cup chicken broth
- 1 tablespoon olive oil For cooking the meatballs
Instructions
Preparation
- In a large bowl, mix the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper.
- Shape this mixture into meatballs.
Cooking the Meatballs
- Heat olive oil in a skillet over medium heat.
- Cook the meatballs for about 5-7 minutes until they are browned on all sides. Remove them from the skillet and set aside.
Making the Sauce
- In the same skillet, add the sliced mushrooms and sauté until they are soft, about 5 minutes.
- Pour in the chicken broth and heavy cream. Stir well and let it simmer for a few minutes until the sauce thickens.
Combining
- Return the meatballs to the skillet and cover them with the creamy mushroom sauce.
- Let it cook for another 5-10 minutes to ensure the meatballs are cooked through.
Serving
- Garnish with fresh parsley if desired and serve.
Notes
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days, or freeze for 2-3 months.