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- 1 lb ground chicken - 1 cup cremini mushrooms, finely chopped - 1/2 cup plain breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1 clove garlic, minced - 1 small onion, finely chopped - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1/4 teaspoon dried thyme - 1/4 teaspoon smoked paprika - 1 cup heavy cream - 1/2 cup chicken broth - Zest of 1 lemon Ground chicken is the star of this dish. It is lean and easy to work with. Cremini mushrooms add a rich flavor. They blend well with the chicken. Breadcrumbs help bind the meatballs. Parmesan cheese adds a nice salty bite. For seasoning, I use fresh parsley for color and taste. Garlic and onion bring out the best flavors. Salt and pepper are essential for balance. Thyme and smoked paprika add depth and warmth. The sauce is a creamy dream. Heavy cream makes it rich and smooth. Chicken broth adds flavor and keeps it light. Lemon zest gives a fresh kick. This mix of ingredients creates a delicious dinner option. {{ingredient_image_2}} 1. Sauté Aromatics: Start by heating olive oil in a non-stick skillet over medium heat. Add finely chopped onions and minced garlic. Sauté for about 3-4 minutes. You want the onions soft and clear, bringing out their savory aroma. 2. Cook Mushrooms: Next, stir in the finely chopped cremini mushrooms. Cook for another 5 minutes. The mushrooms should soften and lose most of their moisture. Once done, remove the skillet from heat and let the mixture cool for a few minutes. 3. Mix Meatball Ingredients: In a large bowl, combine ground chicken, plain breadcrumbs, grated Parmesan cheese, and finely chopped parsley. Also, add the cooled mushroom mix, salt, black pepper, dried thyme, smoked paprika, and lemon zest. Use your hands or a spatula to mix gently until everything is just combined. Be careful not to overwork the mixture, as it can make meatballs tough. 1. Preheat the Oven: Set your oven to preheat at 400°F (200°C). This step is key for even cooking. 2. Shape Meatballs: Take the chicken mixture and form it into meatballs about 1.5 inches in size. Place them evenly spaced on a baking sheet lined with parchment paper. Make sure they don’t touch, which helps them cook evenly. 3. Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes. They should be cooked through and golden-brown outside. The internal temperature should hit 165°F (74°C) to ensure they are safe to eat. 1. Combine Broth and Cream: While the meatballs bake, grab a medium saucepan. Over medium heat, combine chicken broth and heavy cream. Whisk them together and bring to a gentle simmer. Stir occasionally to keep it from sticking. 2. Thicken the Sauce: Season the sauce with salt and pepper to taste. Let it simmer for about 5 minutes. This will allow it to reduce and thicken slightly, enhancing the rich flavor. 3. Combine Meatballs and Sauce: Once the meatballs are done baking, carefully add them to the saucepan with the creamy sauce. Let them simmer together for an additional 3-4 minutes. This helps the meatballs absorb the creamy flavors, making them even more delicious. To keep your meatballs juicy, do not overmix the meatball mixture. Mix until just combined. The ideal baking time is 20 to 25 minutes at 400°F (200°C). Use a meat thermometer to check that the internal temperature hits 165°F (74°C). Season the sauce well with salt and pepper. This brings out the flavor of the creamy sauce. Garnish your dish with extra chopped parsley or a sprinkle of Parmesan. This adds color and flavor. Serve the meatballs over pasta, rice, or alongside a fresh salad. A colorful plate makes the dish more appealing. Avoid overmixing the meatball mixture. This can lead to tough meatballs. Always check the meatballs reach the right temperature. Undercooked meatballs can pose health risks. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh cremini mushrooms and freshly grated Parmesan cheese. The freshness enhances the overall taste of the meatballs and sauce. Don't Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs, so be gentle! Check for Doneness: Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F (74°C) for safety and optimal texture. Customize Your Herbs: Feel free to experiment with different herbs like rosemary or basil for a unique flavor profile. Just remember to keep the balance so as not to overpower the dish. {{image_4}} You can switch up the ground chicken for different meats. Ground turkey or pork works great. Each meat gives a new taste. You can also add veggies to the meatball mix. Try shredded carrots or chopped spinach. This adds color and nutrition. Feel free to change the cream sauce. You can use sour cream or Greek yogurt for a tangy twist. For extra flavor, add herbs like dill or basil. A sprinkle of chili flakes can give it a nice kick. These meatballs shine with pasta, rice, or salads. Try them over fettuccine or in a warm bowl of rice. For parties, serve them on a platter with toothpicks. Pair with fresh veggies for a colorful spread. To keep your creamy mushroom chicken meatballs fresh, store them in the fridge. Place them in an airtight container. This helps maintain their flavor and moisture. Make sure to refrigerate within two hours of cooking. They can stay fresh for up to three days. You can freeze your meatballs and sauce separately. First, let them cool completely. Then, place meatballs in a freezer-safe bag. Remove as much air as possible before sealing. For the sauce, use a container that can handle freezing. Label each bag and container with the date. When you're ready to eat, thaw them overnight in the fridge. Reheat meatballs in the oven at 350°F (175°C) for about 20 minutes. For the sauce, warm it on the stovetop over low heat. Stir occasionally to prevent sticking. To keep your dish fresh, follow best practices for storage. Check your meatballs for changes in color or smell. If you notice any off odors or mold, it is best to throw them out. Properly stored, the meatballs last three days in the fridge and up to three months in the freezer. Always trust your senses to spot signs of spoilage. To make creamy mushroom chicken meatballs gluten-free, you can swap regular breadcrumbs for gluten-free options. Here are some great substitutes: - Almond flour: This adds a nutty flavor and works well. - Rice flour: It keeps the meatballs light and fluffy. - Oats: Use ground oats as a binder, which also adds fiber. - Chickpea flour: This adds protein and a unique taste. These options help keep the texture while ensuring everyone can enjoy the dish. Yes, you can use frozen ground chicken. Here’s how to do it right: - Thaw properly: Place the frozen chicken in the fridge overnight. This keeps it safe and helps it thaw evenly. - Quick thaw: If you're short on time, place the sealed chicken in cold water for about an hour. Change the water every 30 minutes until it’s thawed. - Cook immediately: Once thawed, use it right away to ensure freshness. This method keeps your meatballs delicious and safe to eat. Creamy mushroom chicken meatballs pair well with many side dishes. Here are some tasty options: - Pasta: Serve over spaghetti or fettuccine for a classic meal. - Rice: A fluffy bed of rice soaks up the creamy sauce nicely. - Mashed potatoes: They provide a comforting base for the meatballs. - Salad: A fresh green salad adds crunch and brightness to the meal. - Steamed vegetables: Broccoli or green beans add color and nutrients. These sides complement the rich flavors of the meatballs, making your meal complete. This blog post shared a tasty recipe for creamy mushroom chicken meatballs. You learned about key ingredients like ground chicken and mushrooms, along with steps for making and baking them. I provided cooking tips to keep the meatballs juicy and ideas for creative variations. Lastly, I shared how to store leftovers for your next meal. With these details, you can enjoy making this dish and impress your family or friends. Happy cooking!

Creamy Mushroom Chicken Meatballs

Delicious chicken meatballs infused with cremini mushrooms and served in a rich creamy sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cup plain breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 lemon zest of

Instructions
 

  • In a non-stick skillet, heat the olive oil over medium heat. Add the finely chopped onions and minced garlic to the skillet. Sauté for about 3-4 minutes until the onions are soft and translucent.
  • Stir in the finely chopped cremini mushrooms and cook for an additional 5 minutes, or until the mushrooms have softened and their moisture has evaporated. Remove the skillet from heat and let the mixture cool for a few minutes.
  • In a large mixing bowl, combine the ground chicken, plain breadcrumbs, grated Parmesan cheese, finely chopped parsley, the cooled mushroom mixture, salt, black pepper, dried thyme, smoked paprika, and lemon zest. Use your hands or a spatula to mix the ingredients gently until just combined.
  • Preheat your oven to 400°F (200°C).
  • Form the chicken mixture into meatballs, approximately 1.5 inches in diameter. Place the meatballs evenly spaced on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden-brown on the outside.
  • While the meatballs are baking, prepare the creamy sauce. In a medium saucepan over medium heat, combine the chicken broth and heavy cream. Whisk the mixture together and bring it to a gentle simmer.
  • Season the sauce with salt and pepper to taste. Allow it to simmer for about 5 minutes, letting it reduce and thicken slightly.
  • Once the meatballs are done baking, carefully transfer them to the saucepan with the creamy sauce. Let the meatballs simmer in the sauce for an additional 3-4 minutes.
  • Serve the chicken meatballs warm, generously drizzled with the creamy sauce.

Notes

For an elegant touch, garnish with additional chopped parsley or Parmesan before serving.
Keyword chicken, creamy sauce, meatballs, mushrooms