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creamy chicken meatballs in mushroom sauce

creamy chicken meatballs in mushroom sauce

These creamy chicken meatballs in mushroom sauce are soft, juicy, full of flavour 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.

OTHER MFS RECIPES YOU MAY LIKE

Check out: Creamy Bacon Mushroom Chicken Thighs

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 flavouring when you finally add the meat.
  • Don’t overmix. 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 flavours 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!

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

PRINT

These creamy chicken meatballs in mushroom sauce are soft, juice, full of flavour 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.

creamy chicken meatballs in mushroom sauce


  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Yield: 15-18 Meatballs
  • Category: Mains
  • Cuisine: American

DESCRIPTION

These creamy chicken meatballs in mushroom sauce are soft, juicy, full of flavour 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.


INGREDIENTS

For the Meatballs:

  • ¾ cup Bread Crumbs
  • 1 Egg
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 3 Garlic Cloves, minced
  • ¼ cup grated Parmesan
  • 550 grams/ 1.25 pounds 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 chopped Onions
  • 1 cup finely chopped Mushrooms
  • 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

  1. Make the meatballs: 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.
  2. Sear: 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.
  3. Sauce: 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.

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.

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