Creamy Chicken Meatballs in Mushroom Sauce

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!

I'm not even kidding you when I say that I can guzzle down that sauce by the litre. Its that good!

I'm a huge mushroom sauce fan and this is really my third recipe that uses a similar sauce situation. Because that sauce is everything.

And I think there is nothing wrong with adding chicken meatballs to that sauce. In fact every single thing is right every time I make these creamy chicken meatballs in mushroom sauce. Which is like thrice in the last week. Even while we were packing up and unpacking to leave for Auroville. Serious dedication folks. Don't tell me to stop.

These chicken meatballs are juicy and light unlike some other chicken meatballs that can be weird and hard. And can fly around when you try slicing into them. Like dodging you. Didn't happen to me 🙈

There are some cool tips to making this recipe, faster, simpler easier which I'm going to share.

Cooking Tips for Creamy Chicken Meatballs in Mushroom Sauce

• While making meatballs, the best way is to mix all your ingredients except the ground meat first. This way it's much easier to combine your seasoning, binding agents and flavoring when you finally add the meat.
• Don't over mix. Seriously, just stop when you feel like you are 90% done. Overworking the meat can lead to denser meatballs.
• 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!

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 overmix: To keep meatballs from becoming tough while cooking, don't overmix the mixture. Don't use force while mixing, and just toss everything together and definitely use your hands which will give you better 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

Now who wants a bite of those creamy chicken meatballs in mushroom sauce? *raises hand* *both hands*

Also check out these recipes:

• Instant Pot Mashed Potatoes
• Vegetarian Gravy with Mushrooms
• Caramelized Onion Rosemary Chicken Thighs
• Creamy Bacon Mushroom Chicken Thighs
• Roasted Spatchcock Chicken with Orange Rosemary

Chicken Meatballs in Mushroom Sauce Video Recipe

Creamy Chicken Meatballs in Mushroom Sauce

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.

4.89 from 36 votes

Print Pin Rate

Course: Main Course, Side Dishes

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 15 -18 Meatballs

Calories: 214kcal

Author: Richa

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
• ▢ ½ 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

1. 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.
2. You can also substitute minced chicken for minced lamb or beef. The cooking time may vary accordingly. 
3. You can skip the heavy cream and substitute with a vegan alternative like coconut cream. 
4. Make this recipe gluten free by skipping all purpose flour and using corn flour or potato flour at the end for thickening. 

Nutrition

Calories: 214kcal | Carbohydrates: 6g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 188mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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Life in Auroville

A quick view of our gorgeous kitchen. It's open on two sides and that's one of the reasons we fell in love with this place ❤️