These tender Chicken Meatballs in Cream Sauce swimming in velvety cream sauce are everything a weeknight dinner should be: comforting, quick, and ridiculously satisfying. The meatballs stay soft and juicy, the sauce clings to every bite, and the whole thing comes together in just over half an hour. I first made these on a Tuesday night when I needed something cozy but didn't have the energy for anything complicated, and they've been on repeat ever since.
If you love easy comfort food that feels a little special, you'll want to keep this recipe close maybe right next to your Creamy Dijon Chicken and Stovetop Lasagna for those nights when only something warm and creamy will do.
What Makes This Chicken Meatballs in Cream Sauce Special
Chicken meatballs in cream sauce bring together the best of Italian-inspired comfort food without any fuss. Ground chicken makes these Chicken Meatballs in Cream Sauce lighter than traditional beef versions, but the Parmesan and Italian seasoning pack them with flavor. The garlic cream sauce is silky and rich, with just a hint of brightness from optional lemon juice that cuts through the heaviness.
This is the kind of recipe that works for busy weeknights but feels special enough for company. You can have everything on the table in under 40 minutes, and most of that time is hands-off simmering. The ingredient list is short, the technique is straightforward, and the results taste like you spent way more time in the kitchen than you actually did.
Jump to:
- What Makes This Chicken Meatballs in Cream Sauce Special
- Chicken Meatballs in Cream Sauce Ingredients
- How to Make Chicken Meatballs in Cream Sauce
- Equipment For Chicken Meatballs in Cream Sauce
- Smart Substitutions
- How to Store and Reheat
- Serving Suggestions
- Expert Tips
- Why You'll Love These Chicken Meatballs in Cream Sauce
- FAQ
- Related
- Pairing
- Chicken Meatballs in Cream Sauce
Chicken Meatballs in Cream Sauce Ingredients
These homemade Chicken Meatballs in Cream Sauce come together with simple pantry staples and fresh ingredients you probably already have.
For the Meatballs:
- Plain breadcrumbs: Forms the base that keeps the meatballs tender and helps bind everything together without making them dense.
- Italian seasoning: Brings classic herb flavor with oregano, basil, and thyme in one easy blend.
- Garlic powder: Adds savory depth throughout each meatball.
- Onion powder: Gives a subtle sweet-savory background flavor that enhances the chicken.
- Salt: Seasons the meat and brings all the flavors together.
- Black pepper: Freshly cracked pepper adds a gentle heat and brightness.
- Parmesan cheese: Grated Parmesan adds umami and a slight salty richness that makes these meatballs irresistible.
- Ground chicken: The star of the recipe, ground chicken stays moist and mild, soaking up all the seasoning beautifully.
- Egg: Binds the meatball mixture and adds moisture so they hold together during cooking.
- Worcestershire sauce: Just a touch adds savory depth and a hint of tanginess.
- Cooking oil: Used for browning the meatballs to get that golden crust and develop flavor.
For the Cream Sauce:
- Butter: Creates the rich base for the sauce and carries the garlic flavor throughout.
- Garlic clove: Fresh minced garlic makes the sauce aromatic and deeply flavorful.
- All-purpose flour: Thickens the sauce and gives it body so it clings to the meatballs.
- Chicken broth: Forms the savory liquid base that brings everything together.
- Half and half: Adds creaminess without being too heavy, creating that silky texture.
- Dried oregano: Reinforces the Italian flavor profile with a hint of earthiness.
- Salt: Seasons the sauce to balance the richness.
- Black pepper: Adds a touch of warmth and complexity.
- Parmesan cheese: Melts into the sauce, adding nutty, salty richness.
- Lemon juice: Optional but wonderful, it brightens the cream sauce and cuts through the richness with a fresh zing.
How to Make Chicken Meatballs in Cream Sauce
Follow these simple steps to create perfectly browned Chicken Meatballs in Cream Sauce and a velvety cream sauce.
Prep ingredients: Gather and prep your ingredients so everything is ready to go when you start cooking.
Mix the breadcrumb mixture: In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and Parmesan. This seasoned mixture will flavor every bite of your meatballs.
Combine the meatball mixture: Add the ground chicken to a large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Mix everything together using your hands, working gently and avoiding overmixing, which can make the meatballs tough.
Shape the meatballs: Form the mixture into 24 meatballs, using about 2 tablespoons of mixture for each one. Keeping them uniform helps them cook evenly.
Brown the meatballs: In a large skillet, heat the cooking oil over medium heat. Add the meatballs in 2 batches to avoid crowding, cooking each side for about 2 minutes until they're browned and cooked through. The internal temperature should reach 165°F. Remove the cooked meatballs and set them aside.
Sauté the garlic: Reduce the heat to medium-low. Add the butter and minced garlic to the same skillet, letting it cook until fragrant, about 1 minute. You'll smell that beautiful garlic aroma filling your kitchen.
Make the roux: Stir in the flour and cook for another minute, whisking constantly. This cooks off the raw flour taste and creates the base for thickening your sauce.
Build the sauce: Add the chicken broth, half and half, oregano, salt, pepper, Parmesan, and lemon juice if you're using it. Stir everything together and bring it to a gentle simmer, watching it thicken and become silky.
Simmer with meatballs: Add the meatballs back to the skillet, tossing them gently in the sauce to coat. Let everything simmer together for 5 minutes until the sauce thickens to your liking and the meatballs are heated through.
Serve: Plate the meatballs with fresh parsley if you like, spooning them over pasta, mashed potatoes, rice, or your favorite side. Drizzle extra sauce over everything and enjoy while it's hot.
Equipment For Chicken Meatballs in Cream Sauce
You don't need any fancy tools for this Chicken Meatballs in Cream Sauce, just a few kitchen basics:
- Large skillet: Essential for browning the meatballs and making the sauce all in one pan.
- Small bowl: For mixing your breadcrumb and seasoning blend.
- Large bowl: To combine the meatball mixture comfortably.
- Spoon or spatula: For mixing and stirring.
- Instant read thermometer: Optional but helpful if you want to ensure your meatballs reach 165°F.
Smart Substitutions
Ground chicken: Swap with ground turkey for a similar lean option, or use ground pork or a beef-pork blend for richer, more traditional Chicken Meatballs in Cream Sauce.
Breadcrumbs: Panko breadcrumbs work beautifully and add a lighter texture. You can also use crushed crackers or even oat flour in a pinch.
Half and half: Heavy cream makes the sauce even richer, while whole milk lightens it up a bit. For a dairy-free version, try canned coconut milk.
Parmesan: Pecorino Romano adds a sharper, saltier flavor. Nutritional yeast can work for a dairy-free option, though the flavor will be different.
Italian seasoning: Make your own with equal parts dried oregano, basil, thyme, and rosemary.
Lemon juice: White wine or a splash of white wine vinegar adds a similar brightness to balance the cream.
How to Store and Reheat
Refrigerator: Store leftover Chicken Meatballs in Cream Sauce and sauce in an airtight container for up to 4 days. The flavors actually deepen overnight, making leftovers even better.
Freezer: Freeze the cooked meatballs and sauce together in a freezer-safe container for up to 3 months. Let them cool completely first, and leave a little room at the top for expansion.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave individual portions, stirring halfway through. If reheating from frozen, thaw overnight in the fridge first for best results.
Serving Suggestions
These Chicken Meatballs in Cream Sauce pair beautifully with so many sides:
- Over pasta: Egg noodles, fettuccine, or penne soak up the cream sauce perfectly.
- With mashed potatoes: Creamy mashed potatoes make this feel like the ultimate comfort meal.
- Alongside rice: Serve over white rice, wild rice, or even cauliflower rice for a lighter option.
- With crusty bread: A warm baguette or garlic bread is perfect for mopping up every drop of that gorgeous sauce.
For a complete meal, add a simple side salad or roasted vegetables. The richness of the meatballs balances beautifully with something fresh and green, like a Grilled Romaine Caesar Salad.
Expert Tips
Don't overmix the meat. Mix just until the ingredients come together. Overworking the mixture makes the Chicken Meatballs in Cream Sauce dense and tough instead of tender.
Keep your meatballs uniform. Using a cookie scoop or measuring spoon helps you make evenly sized meatballs that cook at the same rate.
Don't skip browning. Those golden bits stuck to the pan after browning are pure flavor, and they become the foundation of your cream sauce.
Let the sauce simmer. Give the sauce time to thicken and let the Chicken Meatballs in Cream Sauce absorb some of that creamy goodness. Patience pays off here.
Taste and adjust. Before serving, taste the sauce and add more salt, pepper, or a squeeze of lemon if needed. Small adjustments make a big difference.
Add the lemon juice. It's listed as optional, but that little bit of brightness really elevates the whole dish and keeps it from feeling too heavy.
Why You'll Love These Chicken Meatballs in Cream Sauce
They're incredibly versatile. Serve them over pasta, mashed potatoes, rice, or even crusty bread for soaking up that gorgeous sauce. I've spooned them over egg noodles, nestled them into soft polenta, and even tucked them into hoagie rolls for meatball subs.
The meatballs stay tender. The breadcrumbs and egg keep the chicken moist, and because you're not overbaking them, they come out juicy every time. Even my neighbor Hannah, who usually claims Chicken Meatballs in Cream Sauce are too dry, asked for the recipe after trying these.
One skillet does it all. You brown the Chicken Meatballs in Cream Sauce, make the sauce in the same pan, and let everything simmer together. Fewer dishes, more flavor, and that beautiful fond from browning the meatballs becomes the base of your sauce.
Budget-friendly and family-approved. Ground chicken is affordable, and this recipe stretches to feed five people generously. Kids love the mild, creamy flavor, and adults appreciate how satisfying it is without being heavy.
FAQ
How to make a creamy meatball sauce?
Start by making a simple roux with butter and flour, then whisk in chicken broth and half and half. Season with herbs, salt, pepper, and Parmesan, and let it simmer until it thickens. The key is whisking constantly when you add the liquids to avoid lumps.
What do you eat with chicken meatballs?
Chicken meatballs are incredibly versatile. Serve them over pasta, rice, mashed potatoes, or polenta. You can also pair them with roasted vegetables, a fresh salad, or crusty bread for soaking up the sauce. They even work tucked into sub rolls for meatball sandwiches.
Can you put cream in meatballs?
Absolutely! Cream sauce is a classic pairing for meatballs. It adds richness and creates a silky coating that clings beautifully to each meatball. Just make sure to simmer the sauce gently so it doesn't break or curdle.
How do you keep chicken meatballs from falling apart?
Use a binder like breadcrumbs and egg to hold everything together, and avoid overmixing the meat. Make sure the meatballs are fully formed and slightly chilled before cooking if they feel too soft. Cooking them gently over medium heat also helps them stay intact.
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Chicken Meatballs in Cream Sauce
Ingredients
- ½ cup plain breadcrumbs 55g for binding and moisture
- 1 teaspoon Italian seasoning for flavor
- ½ teaspoon garlic powder for seasoning
- ½ teaspoon onion powder for seasoning
- ¾ teaspoon salt for seasoning
- ¼ teaspoon black pepper freshly cracked for seasoning
- 3 tablespoon Parmesan cheese grated 15g for flavor
- 1 lb ground chicken 454g for the meatballs
- 1 large egg for binding
- ½ teaspoon Worcestershire sauce for flavor
- 2 tablespoon cooking oil 1 oz. for frying the meatballs
For the Cream Sauce:
- 2 tablespoon butter 28g for the sauce base
- 1 garlic clove minced for flavor
- 2 tablespoon all-purpose flour 15g for thickening
- 1 ½ cups chicken broth 12 oz. for the sauce base
- ½ cup half and half 4 oz. for creaminess
- ¼ teaspoon dried oregano for flavor
- ¼ teaspoon salt for seasoning
- ¼ teaspoon black pepper freshly cracked, for seasoning
- 2 tablespoon Parmesan cheese grated 10g for flavor
- 2 tablespoon lemon juice optional for a bright finish
Instructions
- Gather and prep your ingredients.
- In a small bowl, combine breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and Parmesan.
- In a large bowl, add ground chicken, egg, Worcestershire sauce, and breadcrumb mixture. Mix with your hands until well combined, but do not overmix.
- Divide the meat mixture into 24 equal portions and roll them into meatballs, about 2 tablespoons each.
- For stove-top cooking, heat oil in a large skillet over medium heat. Once hot, add the meatballs in two batches, cooking for about 2 minutes on each side until browned and cooked through. If needed, add more oil for the second batch. Remove the cooked meatballs to a clean plate and set aside.
- For the cream sauce, in the same skillet, melt butter over medium-low heat and sauté garlic for about 1 minute, until fragrant.
- Add flour to the skillet, stirring to combine, and cook for 1 more minute.
- Slowly whisk in chicken broth, half and half, oregano, salt, pepper, and Parmesan. Bring to a simmer, stirring occasionally.
- Add the meatballs back into the skillet and simmer for 5 minutes, or until the sauce has thickened to your liking.
- Optional: Add lemon juice to the sauce for a fresh, bright flavor.
- Serve the meatballs hot with pasta, mashed potatoes, or your favorite side dish. garnish with fresh parsley if desired.
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