chicken meatballs in cream sauce is decadent chicken meatballs smothered with rich and delicious cream sauce
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5 from 9 votes

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: America
Keyword: Cream sauce, chicken, meatballs
Servings: 5 servings
Calories: 568kcal


  • 1 lb ground chicken
  • 1 cup bread crumbs panko or fresh bread crumbs
  • 1 red onion finely chopped
  • 3 cloves garlic minced
  • 1 ½ teaspoon smoked paprika
  • 1 1/2 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
  • 1/2 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


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.


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.


Calories: 568kcal | Carbohydrates: 27g | Protein: 27g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 164mg | Sodium: 647mg | Potassium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1505IU | Vitamin C: 13.9mg | Calcium: 294mg | Iron: 2.6mg