Chicken Meatballs in Cream Sauce
These Chicken Meatballs made with a delicious cream sauce checks all the boxes. They’re tender, flavorful, easy to make and budget-friendly!
Servings: 5 (4-5 meatballs each)
Ingredients
- 1/2 cup plain breadcrumbs* $0.30
- 1 tsp Italian seasoning $0.10
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 3/4 tsp salt $0.05
- 1/4 tsp freshly cracked black pepper $0.04
- 3 Tbsp grated parmesan $0.33
- 1 lb. ground chicken** $4.49
- 1 large egg $0.67
- 1/2 tsp Worcestershire sauce $0.02
- 2 Tbsp cooking oil $0.08
Cream Sauce
- 1 Tbsp butter $0.12
- 1 clove of garlic, minced $0.04
- 1.5 cups chicken broth $0.19
- 1/2 cup heavy cream $0.74
- 1/4 tsp oregano $0.02
- 1/4 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.04
- 2 Tbsp grated parmesan $0.22
- 1/2 lemon*** (optional) $0.79
Instructions
- 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.
- 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 for one minute until fragrant.
- Next add the chicken broth, heavy cream, 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.
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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.
***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!
- Oven-Baked Method: Line a baking sheet with parchment paper and bake your chicken meatballs in a preheated 400ºF oven for about 20 minutes or until the internal temperature reaches 165ºF. 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: 370kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Sodium: 995mg | Fiber: 1g