Tender, juicy chicken meatballs simmered in a rich, creamy garlic herb sauce—this is comfort food made elegant. These golden-browned meatballs are juicy inside, kissed with parmesan and herbs, then coated in a luscious cream sauce that clings to every bite. It’s a dish that tastes indulgent but is simple enough for a weeknight dinner.
Chicken Meatballs in Cream Sauce
Why You’ll Love These Chicken Meatballs
- Flavor-Packed: Made with garlic, parmesan, and seasoning, the meatballs are full of depth and taste.
- Creamy Sauce: The velvety cream sauce, infused with herbs and garlic, brings everything together beautifully.
- Family Friendly: A crowd-pleaser for both kids and adults.
- Versatile: Serve over pasta, mashed potatoes, rice, or even with crusty bread.
- Better than Takeout: Healthier and tastier than anything store-bought or from a box.
Perfect For Any Occasion
Whether you’re meal-prepping for the week, looking for a comforting dinner option, or hosting a casual dinner party, these chicken meatballs in cream sauce hit the mark. They feel special enough for guests yet cozy enough for a night in.
Ingredient Notes
For the Chicken Meatballs:
- Plain breadcrumbs: Bind the mixture and keep the meatballs tender by absorbing moisture.
- Italian seasoning: Infuses the meatballs with classic herbaceous Mediterranean flavor.
- Garlic powder + onion powder: Add aromatic depth without moisture, perfect for seasoning the meat uniformly.
- Salt: Essential for enhancing the flavor of the meat and seasonings.
- Freshly cracked black pepper: Adds a warm, slightly sharp spice for balance.
- Grated parmesan: Brings umami richness and helps with structure and browning.
- Ground chicken: Lean, mild-flavored protein that takes on spices well and forms a light, moist meatball.
- Eggs: Bind the meatball mixture and contribute moisture and richness.
- Worcestershire sauce: Adds a savory umami depth and slight tang.
- Cooking oil: Used for browning the meatballs and adding flavor from caramelization.
For the Cream Sauce:
- Butter: Forms the base for the sauce, adding richness and helping cook the garlic.
- Garlic (minced): Releases a fragrant, savory aroma when sautéed—foundational for the sauce.
- Chicken broth: Adds savory liquid to the sauce with poultry depth that complements the meatballs.
- Heavy cream: Brings luxurious thickness and smooth mouthfeel to the sauce.
- Oregano: Introduces earthy, slightly minty herbal notes to lift the creamy base.
- Salt and black pepper: Balance and round out the sauce’s flavor.
- Grated parmesan: Melts into the sauce to add sharpness, umami, and thickness.
- Lemon (optional): A bright, acidic note that cuts through richness and lifts the entire dish.
Tips for the Best Chicken Meatballs
- Use Ground Chicken Thigh: For juicier, more flavorful meatballs.
- Don’t Overmix: Gently combine ingredients to keep the texture light.
- Sear First: Browning in the pan locks in flavor before they finish cooking in the sauce.
- Deglaze for Flavor: After searing, scrape the pan to lift the browned bits—this is flavor gold for your sauce.
- Fresh Herbs Make a Difference: A bit of fresh parsley or thyme brightens the creamy base.
Serving Suggestions
- Over Buttered Noodles or Pasta: Let the sauce coat every strand.
- With Garlic Mashed Potatoes: Ultimate comfort pairing.
- Over Steamed Rice or Orzo: Simple and satisfying.
- With Roasted Veggies: Balance the richness with a side of greens.
- As a Sub Filling: Toasted rolls + meatballs + cream sauce = yes please.
Creamy, Comforting, and Unforgettable
These chicken meatballs in cream sauce are the kind of dish that makes you slow down and savor each bite. From the first forkful, it’s creamy, garlicky, hearty perfection. Bookmark this one—you’ll come back to it again and again.
Chicken Meatballs in Cream Sauce
Be sure to check out these other delicious dinner recipes!
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Italian Meatball Soup
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Baked Sage Chicken Meatballs
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Lemon Rosemary Chicken Meatballs
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Teriyaki Chicken Meatballs
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Buffalo Chicken Meatballs
Chicken Meatballs in Cream Sauce
Juicy chicken meatballs simmered in a creamy parmesan-garlic sauce—comfort food perfection in every bite!
Ingredients
- 2 lb. ground chicken
- 1 cup plain breadcrumbs
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoon salt
- 0.5 teaspoon freshly cracked black pepper
- 6 tablespoon grated parmesan
- 2 large egg
- 1 teaspoon Worcestershire sauce
- 4 tablespoon cooking oil
Cream Sauce
- 2 Tbsp butter
- 0.5 teaspoon oregano
- 0.5 teaspoon salt
- 0.5 teaspoon freshly cracked black pepper
- 4 tablespoon grated parmesan
- 2 clove of garlic minced
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- In a small bowl, mix together the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and parmesan. Give it a quick stir—this is your flavor-packed breadcrumb blend!
- Now grab a big bowl and add your ground chicken, egg, Worcestershire sauce, and the breadcrumb mix you just made. Roll up your sleeves and use your hands to gently mix it all together until it’s nice and even. Try not to go overboard with the mixing—it can make your meatballs a little too firm.
- Divide the mixture into 24 meatballs, using about two tablespoons for each. A cookie scoop makes this super easy if you’ve got one!
- Heat some cooking oil in a large skillet over medium heat. Once it’s nice and hot, add half the meatballs (about 12 at a time) and cook until they’re browned on all sides and cooked through—about 2 minutes per side. If needed, add a bit more oil for the second batch. Once cooked, transfer the meatballs to a clean plate and set them aside.
Now make the cream sauce.
- In the same skillet, toss in the butter and minced garlic. Turn the heat down to medium-low and let the garlic sizzle for about a minute—just until it smells amazing.
- Now pour in the chicken broth and heavy cream, then sprinkle in the oregano, salt, pepper, grated parmesan, and 2 tablespoons of lemon juice. Give everything a good stir so it all comes together.
- Let the sauce gently bubble away. Pop the meatballs back into the skillet and give them a nice toss in that creamy, dreamy sauce. Let it all simmer for about 5 minutes, or until the sauce thickens up just the way you like it.
- Serve it up hot, and if you're feeling fancy, add a little fresh parsley on top. This is perfect with pasta, mashed potatoes, or whatever side makes you happy!
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Chicken Meatballs in Cream Sauce