Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil (for cooking)
For the Creamy Mushroom Sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth (low sodium or no sodium added)
- ¾ cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- ¼ cup Parmesan cheese, grated
Instructions
- Prepare the Chicken Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and chopped parsley. Mix thoroughly until well incorporated.
- Form Meatballs: Shape the mixture into meatballs approximately 1 to 1½ inches in diameter, ensuring they are evenly sized for uniform cooking.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and fully cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- Sauté Onions: In the same skillet, add another tablespoon of olive oil. Sauté the chopped onions until they become translucent and soft, about 3-4 minutes.
- Cook Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook until browned and their moisture evaporates. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Deglaze and Simmer Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the skillet bottom. Add the heavy cream and Italian seasoning, stir to combine. Allow the sauce to simmer until it thickens slightly, around 5 minutes.
- Finish the Sauce: Season the sauce with salt and pepper to taste. Stir in the fresh parsley and grated Parmesan cheese until the cheese melts and the sauce becomes creamy and smooth.
- Combine Meatballs and Sauce: Return the browned meatballs to the skillet, nestling them into the sauce. Simmer together for an additional 5 minutes to heat through and allow the flavors to meld, ensuring the sauce thickens to your desired consistency.
Notes
- For a lighter option, substitute heavy cream with half-and-half or coconut milk, though the sauce may be less rich.
- Use fresh breadcrumbs for a softer texture or panko for a bit more crunch in the meatballs.
- To make this recipe gluten-free, use gluten-free breadcrumbs.
- Serve over pasta, rice, or with crusty bread to soak up the creamy mushroom sauce.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
