Creamy Chicken Meatballs in Mushroom Sauce
on Jul 25, 2019, Updated Oct 19, 2020
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These Creamy Chicken Meatballs in Mushroom Sauce are soft, juicy, full of flavor and tossed in a luscious sauce made up with lots of mushrooms. This is a delicious 30 minute dish that’s perfect for dinner with some noodles or pasta!
The sauce in this creamy chicken meatballs in mushroom sauce is so good, that I’m not even kidding you when I say that I can guzzle it down by the litre. If you know me, you’d know I am huge mushroom sauce fan and am very particular about how I eat it. But I think adding chicken meatballs to this already delicious sauce might just be the best thing I have ever done. These chicken meatballs are juicy and light, and that sauce is creamy, herby and all things delicious! After making this for three nights in just the last week, I have picked up some cook tips to make this recipe, faster, simpler easier, and I’m going to share those with you as well!
Quick Walk Through: Creamy Chicken Meatballs In Mushroom Sauce
Secret to juicy Meatballs
Juicy chicken meatballs are key to this recipe and here are some tips that you can use every time you make meatballs to keep them soft and juicy:
Mix the add ins first: While mixing meatballs, I have a step that I never miss. I add all the add ins like breadcrumbs, egg, seasoning etc to the bowl and mix them together first so that when I add my ground meat, it’s much easier to combine the flavors and there is no chance of over mixing
Don’t over mix: To keep meatballs from becoming tough while cooking, do not over mix the mixture. Avoid using force while mixing, and just toss everything together gently. I would highly recommend using your hands, as that will give you the best control. If your mixture looks pasty, you’ve gone too far.
Don’t overcook: It’s easy to overcook chicken meat. In this case, I sear the meatballs in the pan to lock the flavors in and then simmer the meatballs in the sauce till they are cooked through. These meatballs need 15-20 minutes of cooking time
Frequently Asked Questions
Yes and no. What I mean by this is that you can prepare the meatballs in advance and freeze them for up to 3 months. However, the mushroom sauce contains cream and has a high possibility of separating when thawed. So it’s best to make the mushroom sauce right before serving for the best flavor and texture.
Ground beef or lamb meat would really well for this recipe. However, chicken cooks way faster than red meat, so make sure to adjust the cooking time accordingly.
If you notice that your sauce is too runny, make a cornflour slurry (equal parts corn flour and water) and add it to the sauce. Mix well and allow it to simmer for a few minutes or until you’ve reached the desired consistency before turning off the flame.
Top Tips for Creamy Chicken Meatballs in Mushroom Sauce
- To chop the mushrooms finely, just cut them in half and add them to a food processor. This will coarsely chop the mushrooms without you having to do any of that effort. Takes about 2.5 minutes.
- Always sear the meatballs on high heat. This locks in the flavors and the sear helps them retain their shape when you add them back to the sauce.
- Feel free to switch up chicken meatballs for vegetarian ones if you are a vegetarian. But retain the sauce. Because that sauce absolutely rocks!
- You can easily make this vegan by replacing the heavy cream with coconut milk.
- If you want to make this recipe gluten free, simply replace all purpose flour with corn flour.
I love serving this on a bed of creamy mashed potatoes. But you can ever serve with this potato salad or with some toasted garlic bread for a winning meal. Now who wants a bite of those creamy chicken meatballs in mushroom sauce? *raises hand* *both hands*
Chicken Meatballs in Mushroom Sauce Video Recipe
Creamy Chicken Meatballs in Mushroom Sauce
Ingredients
For the Meatballs:
- ¾ cup Bread Crumbs
- 1 Egg
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 3 Garlic Cloves, minced
- ¼ cup Parmesan, grated
- 550 grams Ground Chicken
- Salt to taste
- 2 tablespoons Olive Oil
For the Sauce:
- 2 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 Garlic Cloves, minced
- ½ cup Onions, chopped
- 1 cup Mushrooms, finely chopped
- 2 tablespoons Flour
- 1 ½ cups Low sodium Chicken Broth
- 1 teaspoon Dried Rosemary
- 1/2 teaspoon Dried Parsley
- ½ teaspoon Paprika
- Salt and Pepper to taste
- ½ cup Heavy Cream
Instructions
- In a large bowl, mix together all the ingredients except ground chicken and oil. Mix well and add the ground chicken. Mix till just combined. Form the mixture into approximately 18 meatballs. Set aside.
- Heat two tablespoons Olive Oil in a pan and add as many meatballs as will fit into the pan without overcrowding. You may have to do this in batches. On high heat, brown the meatballs on all sides and remove them on a plate.
- Heat two tablespoons olive oil and a tablespoon of butter in the same pan. Add garlic and onions. Cook till the onions soften and become translucent. Add the mushrooms and cook for another 2-3 minutes.
- Stir in the flour and cook for another minute to get rid of the raw flour flavour. Slowly add the chicken broth and keep whisking continuously till the sauce thickens.
- Stir in the rosemary, parsley, paprika, salt, pepper and meatballs. Add a little more stock or water if the sauce is too thick. Simmer the meatballs for ten minutes. Stir in the heavy cream and switch off the flame. Serve hot with noodles, rice or mashed potatoes.
Video
Notes
- To chop the mushrooms finely, just cut them in half and add them to a food processor. This will coarsely chop the mushrooms without you having to do any of that effort. Takes about 2.5 minutes.
- You can also substitute minced chicken for minced lamb or beef. The cooking time may vary accordingly.
- You can skip the heavy cream and substitute with a vegan alternative like coconut cream.
- Make this recipe gluten free by skipping all purpose flour and using corn flour or potato flour at the end for thickening.
I’m going to make these meatballs tomorrow as they sound great and I love mushrooms in every possible form.
Could you please let me know what stands for one portion here? Are the nutritional values per one meatball and 1/18 of the sauce?
Thanks!
Hey Izabela, yes.. the nutritional values are as per 1 meat ball & 1/15th of the sauce. portion per person is 3-4 meatballs & 3-4 tablespoons of gravy. do leave a comment if you try the recipe. thanks.
I have made this before to a T, and it’s delicious and presents lovely. Today I added some leftover chopped spinach I had and it was just as delicious and beautiful! It’s a good, easy one to have in rotation!
Yaaaay, that sounds awesome, Susan. so so glad you liked the recipe.
I have some precooked chicken meatballs to use. Would this still taste as good if there are no drippings from browning the meatballs first?
Hey Jody, yes the sauce will still taste good with the mushrooms & herbs, do comment when you give a try.
Just tried this recipe and substituted coconut cream and made it non dairy. It came out fantastic . Absolutely delicious! Will def make it again
Wohooo, Thanks Ruti, I’m so so glad that you liked the recipe.