Here’s a delicious, easy-to-make Chicken Meatballs in Creamy Sauce recipe:
🍗 Chicken Meatballs in Creamy Sauce
Ingredients (Serves 4)
For the Meatballs:
- 500g (1 lb) ground chicken
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 1 tbsp olive oil (for frying)
For the Creamy Sauce:
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup chicken broth
- 1 tsp Dijon mustard (optional)
- 1 tsp paprika or smoked paprika
- Salt and pepper to taste
- 1 tbsp butter
- Fresh parsley for garnish
Instructions
1. Make the Meatballs
- In a bowl, mix ground chicken, onion, garlic, breadcrumbs, egg, parsley, salt, and pepper.
- Shape mixture into small meatballs (about 1–1.5 inches in diameter).
2. Cook the Meatballs
- Heat olive oil in a skillet over medium heat.
- Fry meatballs until browned on all sides (they do not need to be fully cooked inside at this stage). Remove and set aside.
3. Prepare the Creamy Sauce
- In the same skillet, melt butter.
- Add chicken broth, cream, mustard, and paprika. Stir and bring to a gentle simmer.
- Season with salt and pepper.
4. Finish Cooking
- Return meatballs to the skillet, spoon sauce over them.
- Simmer gently for 10–12 minutes until meatballs are fully cooked and sauce has thickened slightly.
5. Serve
- Garnish with fresh parsley.
- Serve with mashed potatoes, rice, pasta, or steamed vegetables.
💡 Tips & Variations
- Cheesy Option: Stir in ½ cup grated Parmesan or cheddar into the sauce for extra richness.
- Herbs: Thyme or rosemary work well for additional flavor.
- Make Ahead: Meatballs can be made in advance and reheated in the sauce — flavors improve over time.
If you want, I can also make a one-pot oven-baked version that cooks both meatballs and creamy sauce together for minimal cleanup.
Do you want me to make that version?
