Chicken Meatballs In Creamy Sauce

Chicken meatballs in creamy sauce is bite sized balls served in sensational creamy sauce. Serve it with loads of sauce poured over your favorite pasta or noodles, it’s soo good!

Why This Recipe Works?

What you get from this chicken meatballs recipe is perfectly flavored,  juicy meatballs swimming in sensational creamy sauce that makes you coming back for more. It’s so good to be eaten as it is or poured over your favorite pasta or noodles.

Perfect for weekend dinner, these chicken meatball recipe in cream sauce will be your whole family favorite – from kids to adults.

Rolling or shaping the balls is the only thing that might take some time especially if you’re making a big batch, browning ground chicken meatballs is a matter of few minutes. And then whisk your creamy sauce which turns out outrageously delicious.

Something about these ball shaped food. They are always a crowd pleaser, darn easy to pop into your mouth, outrageously delicious and  you can pack your favorite flavors and pour it over your favorite food – we are talking pasta, noodles, or even rice. How about packing them up in subs for your meatball sub sandwich?! The possibilities are endless.

We’re talking about perfect chicken meatballs smothered with creamy cheesy sauce. A little addition of Parmesan cheesy take the meatballs recipe to a whole new level.

Irresistible decadent flavors. Perfectly seared and browned chicken meatballs in rich, cheesy, creamy sauce is to die for.

Love the fact that meatballs are seared brown on the outside but they are moist and juicy on the inside!

I prefer my cast iron pan for searing meatballs in this chicken meatball recipe. Cast iron searing is incomparable.  The brown searing over the ground chicken meatballs is just perfect and the flavors from cast iron pan is unbelievable.

You can bake them as well if you prefer it. Baked chicken meatballs too can turn moist and juicy. Just follow some simple tips listed below.

Ingredients Needed

Possibility of flavoring options for chicken meatballs are endless. Since ground chicken does not have much flavor,it’s very important to flavor  ground chicken meatballs.

Simple but flavors that work great with chicken meatballs like salt, ground pepper, onion, garlic, smoked paprika, and parsley are added to ground chicken along with egg and bread crumbs for binding, Parmesan cheese to give richness.

How To Make Chicken Meatballs in Creamy Sauce Recipe (Step-By-Step Photos)

To make juicy meatballs –

First, mix all of the ingredients except ground chicken so they combine together.

Then add ground chicken, lemon juice and Parmesan cheese.

.

Lightly fold everything together, making sure you don’t over mix ground chicken.

Tip to roll chicken meatballs faster –

Use a small ice cream scoop to portion out ground chicken meatballs into equal portions. Then use both hands to shape two meatballs at a time.

Don’t worry about shaping them perfect. A little rustic meatballs are also sexy too to be served. If shaping in both hands is not convenient to you, use both hands to shape one ball at a time.

Heat cast iron pan over medium heat. Pour few tablespoon of olive oil. Arrange shaped chicken meatballs in the cast iron pan making sure you don’t over crowd the pan.

Pro-Tip : Sear and brown chicken in batches if you have to. If you over crowd pan then chicken meatballs will not sear and brown fast. This will make meatballs to get over cooked. Thus making them dry and hard instead of moist and juicy.

Remember we do not want to cook meatballs completely in cast iron pan. Just sear to get the golden brown outside. Meatballs will cook in creamy sauce.

Remove browned chicken meatballs onto a plate and set aside.

Cheesy Cream Sauce –

Into the same cast iron skillet, pour little more olive oil. Saute minced garlic and white onions, until translucent.

Next we make the cream sauce using a roux. Add flour and stir well.

Cook for a minute, stirring constantly.

Season with salt and pepper (as per taste).

Gradually pour chicken stock and keep stirring. Use a whisk if required to make lump free cream sauce.

While the liquid is simmering and sauce turns thick, add full cream milk and cream to the pan and whisk again. Let it simmer for another minute.

Note- instead of milk you can use more chicken stock too.

To the simmering sauce add browned chicken meatballs, cover in sauce. Cook for 5 minutes on low heat.

Sprinkle grated Parmesan cheese, and fresh parsley.

Pour it over your favorite pasta and serve immediately.

Note – Cream sauce will thicken as it cools down. You can thin the sauce by pouring in some chicken broth or milk. Just heat a sauce for 2 minutes once you pour in extra liquids and serve.

Tips for Making Perfect Chicken Meatballs That are Moist and Juicy

• Use white bread (trim off edges and slice the white part of the bread into small pieces) instead of bread crumbs to get juicy meatballs.
• Note : I had only brown bread at home, because we eat only brown bread, I made crumb out of the left over brown bread and used it in the recipe video.
• Do not over mix once ground chicken is added to the rest of the ingredients to make chicken meatballs.
• Pro-Tip : First, mix rest of the ingredients well so they combine together. Then add ground chicken and Parmesan cheese and lightly fold everything together, making sure you don’t over mix ground chicken.

CHECK OUT OUR OTHER FAVORITE CREAMY DISHES THAT’S GREAT TO BE SERVED FOR DINNER FOR WHOLE FAMILY

Garlic Shrimp Pasta in Cream Sauce

Instant Pot Chicken Marsala

Instant Pot Mac n Cheese

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5 from 13 votes

Chicken Meatballs In Creamy Sauce

Jyothi Rajesh

Chicken meatballs in creamy sauce is bite sized balls served in sensational creamy sauce. Serve it with loads of sauce poured over your favorite pasta or noodles, it’s soo good!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine America

Servings 5 servings

Calories 568

Ingredients

  

1x2x3x

• ▢ 1 lb ground chicken
• ▢ 1 cup bread crumbs panko or fresh bread crumbs
• ▢ 1 egg
• ▢ 1 red onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 ½ teaspoon smoked paprika
• ▢ 1 ½ tablespoon Lemon juice
• ▢ Salt and pepper – to taste
• ▢ 2 tablespoon Olive oil
• ▢ ½ cup grated parmesan cheese
• ▢ 4 tablespoon parsley chopped

Cream Sauce –

• ▢ 1 tablespoon unsalted butter
• ▢ 1 white onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 2-3 tablespoon flour
• ▢ 1 cup chicken broth room temperature
• ▢ 1 cup cream
• ▢ ½ cup milk
• ▢ ¼ cup grated Parmesan cheese (optional)
• ▢ Salt and Pepper – to taste

To Serve –

• ▢ Pasta of your choice or Egg Noodles (or) steamed rice

For Garnish –

• ▢ Parsley finely chopped
• ▢ Parmesan cheese to sprinkle on top

Instructions

 

To make juicy meatballs -

• First, mix all of the ingredients except ground chicken so they combine together. Then add ground chicken, lemon juice and Parmesan cheese. Lightly fold everything together, making sure you don’t over mix ground chicken.

Tip to roll chicken meatballs faster –

• Use a small ice cream scoop to portion out ground chicken meatballs into equal portions. Then use both hands to shape two meatballs at a time. Don’t worry about shaping them perfect. A little rustic meatballs are also sexy too to be served. If shaping in both hands is not convenient to you, use both hands to shape one ball at a time.
• Heat cast iron pan over medium heat. Pour 2-3 tablespoon of olive oil. Arrange shaped chicken meatballs in the cast iron pan making sure you don’t over crowd the pan.
• Pro-Tip : Sear and brown chicken in batches if you have to. If you over crowd pan then chicken meatballs will not sear and brown fast. This will make meatballs to get over cooked. Thus making them dry and hard instead of moist and juicy.
• Remember we do not want to cook meatballs completely in cast iron pan. Just sear to get the golden brown outside. Meatballs will get cooked in creamy sauce.
• Remove browned chicken meatballs onto a plate and set aside.

Cheesy Cream Sauce -

• Into the same cast iron skillet, add butter. Saute minced garlic and white onions, until translucent.
• Next we make the cream sauce using a roux. Add flour and stir well. Season it with salt and pepper to taste. Cook for a minute then gradually add chicken stock and keep stirring. Use a whisk if required to make lump free cream sauce.
• While the liquid is simmering,  add full cream milk and fresh cream to the pan and whisk again. Let it simmer for a minute.
• To the simmering sauce add browned chicken meatballs. Cover meatballs in creamy sauce.  Cook for 5 minutes. Sprinkle grated Parmesan cheese, and fresh parsley.
• Pour it over your favorite pasta and serve immediately.

Video

Notes

How to keep meatballs moist?

First, mix rest of the ingredients well so they combine together. Then add ground chicken and Parmesan cheese and lightly fold everything together, making sure you don’t over mix.

How to roll meatballs faster?

One of the issues while rolling meatballs faster, it easy to take different portions of meat mix ending up making different sized meatballs. 

Issue with different sized meatballs - they don't cook evenly ending up in some of the meatballs being overcooked and some under cooked!

Solution? Use a small ice cream scoop. Scoop equal portions and place on tray. Then take each portion and roll into balls. Don't worry about making perfect balls!

How to keep meatballs juicy?

One of the biggest concern with meatballs - they turn dry easily! To keep it moist, simply follow these tips - don't over mix/over work on mixing the meat. 

Don't over cook meat balls. Always brown meatballs in hot pan quickly so it retains it's flavor and juices. Using cast iron pan to sear meatballs at high heat adds wonderful flavor. 

Note – Cream sauce will thicken as it cools down. You can thin the sauce by pouring in some chicken broth or milk. Heat a sauce for 2 minutes once you pour in extra liquids and serve immediately.

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 568kcalCarbohydrates: 27gProtein: 28gFat: 39gSaturated Fat: 19gCholesterol: 165mgSodium: 648mgPotassium: 744mgFiber: 2gSugar: 5gVitamin A: 1504IUVitamin C: 14mgCalcium: 294mgIron: 3mg

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