Description
Creamy Mushroom Chicken Meatballs cooked in a rich mushroom sauce, ready in 40 minutes and perfect for a comforting dinner.
Ingredients
Scale
- 3/4 cup bread crumbs
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3 garlic cloves, minced
- 1/4 cup grated Parmesan
- 550 grams ground chicken
- Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons olive oil (for sauce)
- 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
- Mix bread crumbs, egg, oregano, paprika, garlic, Parmesan, and salt in a bowl. Add ground chicken and mix gently.
- Shape into 15 meatballs.
- Heat olive oil in a skillet and brown meatballs on all sides. Remove and set aside.
- In the same pan, add olive oil and butter. Cook garlic and onions until soft.
- Add mushrooms and cook for 2-3 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until sauce thickens.
- Add rosemary, parsley, paprika, salt, and pepper.
- Return meatballs to the skillet and simmer for 10 minutes.
- Stir in heavy cream and serve hot.
Notes
- Finely chop mushrooms in a food processor for quicker prep.
- Substitute ground chicken with lamb or beef if desired.
- Replace heavy cream with coconut cream for a dairy-free option.
- Use cornstarch instead of flour for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 214
- Sugar: 1g
- Sodium: 188mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 56mg