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Creamy chicken meatballs in mushroom sauce in a pan

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.
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


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


  • 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.



  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. 


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