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.
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.
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.
7 reasons chicken is good for your health- Helps build muscles
- Keeps your bones healthy
- Relieves stress
- Reduces PMS symptoms
- Helps boost testosterone levels
- Boosts immunity
- Promotes heart health
IngredientsFor Meatballs¾ 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 Sauce2 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
Method* 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 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 flavor.
* 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.