Description
Delicious and creamy mushroom chicken meatballs simmered in a savory garlic and herb sauce, perfect for a comforting meal served hot. This recipe combines tender ground chicken meatballs with a rich mushroom cream sauce for a satisfying dinner that’s quick and easy to prepare.
Ingredients
Scale
Meatballs
- 3/4 cup bread crumbs
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 550 grams ground chicken
- Salt to taste
- 2 tablespoons olive oil (for browning meatballs)
Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/2 cup onions, chopped
- 1 cup mushrooms, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- Prepare Meatball Mixture: In a large bowl, combine bread crumbs, egg, dried oregano, paprika, minced garlic, grated Parmesan, and salt. Gently mix in the ground chicken until ingredients are evenly incorporated without overmixing.
- Shape Meatballs: Form the mixture into 15 evenly sized meatballs to ensure uniform cooking.
- Brown Meatballs: Heat 2 tablespoons olive oil in a skillet over medium heat. Brown the meatballs on all sides until nicely colored but not cooked through. Remove meatballs from skillet and set aside.
- Cook Aromatics: In the same skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Sauté minced garlic and chopped onions until softened and fragrant, about 2-3 minutes.
- Add Mushrooms: Stir in finely chopped mushrooms and cook for 2-3 minutes until they release moisture and begin to brown.
- Make Roux: Sprinkle in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly to eliminate raw flour taste.
- Make Sauce: Gradually whisk in the low sodium chicken broth, stirring continuously until the sauce thickens and is smooth.
- Season the Sauce: Add dried rosemary, dried parsley, paprika, salt, and pepper. Stir to combine the flavors well.
- Simmer Meatballs: Return browned meatballs to the skillet. Cover and simmer gently in the sauce for 10 minutes to cook through and absorb flavors.
- Finish with Cream: Stir in 1/2 cup heavy cream to the sauce and heat through. Serve the creamy mushroom chicken meatballs hot for best taste.
Notes
- Use low sodium chicken broth to control saltiness.
- Don’t overmix the meatball mixture to keep them tender.
- You can substitute ground turkey for chicken if preferred.
- Serve with pasta, rice, or crusty bread to soak up the sauce.
- Leftover meatballs keep well refrigerated for 2-3 days.
