Chicken Meatballs in Cream Sauce
These creamy chicken meatballs come together fast and deliver big comfort with a rich, silky sauce. A budget-friendly weeknight favorite that tastes like a special treat every time.
Servings: 5 (4-5 meatballs each)
Calories: 350kcal
Equipment
- Mixing Bowls
- 3 qt. Cast Iron Casserole Skillet
Ingredients
- ½ cup plain breadcrumbs 55g, $0.16*
- 1 tsp Italian seasoning $0.05
- ½ tsp garlic powder $0.02
- ½ tsp onion powder $0.02
- ¾ tsp salt $0.05
- ¼ tsp black pepper freshly cracked, $0.04
- 3 Tbsp Parmesan cheese grated, (15g) $0.35
- 1 lb. ground chicken 454g, $3.72**
- 1 large egg $0.16
- ½ tsp Worcestershire sauce $0.01
- 2 Tbsp cooking oil 1 oz., $0.07
Cream Sauce
- 2 Tbsp butter 28g, $0.23
- 1 garlic clove minced, $0.09
- 2 Tbsp all-purpose flour 15g, $0.02
- 1½ cups chicken broth 12oz., $0.18***
- ½ cup half and half 4 oz., $0.35
- ¼ tsp dried oregano $0.01
- ¼ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.04
- 2 Tbsp Parmesan cheese grated, (10g) $0.23
- 2 Tbsp lemon juice optional, $0.13****
Instructions
- Gather and prep your ingredients.
- In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and parmesan.
- Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
- Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
Stove Top Cooking Instructions
- In a large skillet, add the cooking oil and heat over medium. Once hot, add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
- Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic until fragrant, about one minute.
- Add flour to the skillet and stir to combine. Cook for one more minute.
- Next, add the chicken broth, half and half, oregano, salt, pepper, grated parmesan, and 2 Tbsp of lemon juice. Stir to combine.
- Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking.
- Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
Oven Cooking Instructions
- Alternatively, you can bake your chicken meatballs. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
- Evenly space the chicken meatballs onto the parchment lined baking sheet and bake in the preheated oven for about 20 minutes, or until the internal temperature of the meatballs reaches 165ºF on a instant read thermometer.
- Remove from the oven once fully cooked and set aside. Proceed to make the cream sauce on the stovetop as directed above. Add all of the meatballs to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking. Serve hot.
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Notes
*Breadcrumbs combine with the egg to help bind the ground chicken to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
**I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast. It is too lean and doesn't have enough fat to keep the meatballs tender and moist. This recipe is also quite similar to our turkey meatballs recipe, so you should be able to sub in 93% lean ground turkey without issue.
***I use Better Than Bouillon to make my broth.
****A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don't have a lemon on hand, the sauce will still be delicious!
Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get when cooking in a skillet. The browned surface does provide additional flavor. I personally prefer cooking these meatballs in a skillet to keep everything in one pan, as you have to make the cream sauce in a skillet on the stovetop anyway.
Nutrition
Serving: 5meatballs | Calories: 350kcal | Carbohydrates: 14g | Protein: 22g | Fat: 23g | Sodium: 1021mg | Fiber: 1g