Chicken Meatballs in Cream Sauce
These creamy, tender Chicken Meatballs in Cream Sauce smothered in a silky, flavorful sauce are the perfect weeknight comfort meal.
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Servings: 5
Calories: 350kcal
Cost: $5
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.
Notes
The combination of ground chicken, breadcrumbs, and egg creates the perfect balance of moisture and tenderness. The lemon juice adds a bright finish to the rich cream sauce.
Nutrition
Serving: 5g | Calories: 350kcal | Carbohydrates: 14g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 1021mg | Potassium: 420mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 15mg