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Creamy Mushroom Chicken Meatballs

Delicious and comforting creamy mushroom chicken meatballs, perfect for a cozy family dinner. Easy to make and ready in about 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken
  • 1/3 cup breadcrumbs (plain or panko)
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
For the Creamy Mushroom Sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 10 oz cremini or button mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley for finishing
  • 2 tablespoons grated Parmesan (optional) Highly recommended

Method
 

Preparation of Meatballs
  1. Combine the ground chicken, breadcrumbs, egg, minced garlic, parsley, onion powder, thyme, salt, and pepper in a large bowl. Mix until just combined.
  2. Lightly wet hands and shape the mixture into meatballs that are approximately 1.5 inches in diameter.
Searing the Meatballs
  1. Heat olive oil in a large skillet over medium-high heat. Add meatballs, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until golden brown.
Making the Sauce
  1. Add butter and olive oil to the same pan. Once melted, add sliced mushrooms. Allow them to brown without stirring for 2 minutes.
  2. Stir and cook until mushrooms shrink and turn golden, about 3-4 more minutes.
  3. Add shallot and cook for 2 minutes until softened. Then add minced garlic and cook until fragrant.
  4. Pour in white wine or chicken broth to deglaze the pan, scraping up any browned bits. Reduce for about 2 minutes.
  5. Add chicken broth and allow to simmer for 3 minutes. Then stir in heavy cream and Dijon mustard, reducing heat to medium-low.
  6. Simmer gently for 4-5 minutes, thickening the sauce. Season to taste.
  7. Return meatballs to the skillet, covering them with sauce. Let simmer covered for 8-10 minutes until meatballs are cooked through.
  8. Serve with fresh parsley and grated Parmesan on top.

Notes

Chill meatball mixture before shaping if it feels too soft. For lighter sauce, substitute half-and-half. Leftovers reheat well on stovetop with a splash of broth.