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.
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