If you’re craving a comforting, cozy dish that brings together tender, flavorful chicken with a rich, velvety sauce, this Chicken Meatballs in a Creamy Mushroom Sauce Recipe is exactly what you need. Perfectly seasoned, juicy chicken meatballs swim in a luscious mushroom and sour cream sauce that’s bursting with umami and a subtle tang from Dijon mustard. It’s a wonderfully satisfying meal that feels special enough for company but easy enough for a weeknight dinner. Once you try it, it might just become one of your favorite go-to recipes!
Ingredients You’ll Need
This recipe keeps things simple but relies on fresh, well-chosen ingredients that each bring something important to the table. From the savory bite of parmesan to the earthiness of mushrooms, every component works in harmony to create that creamy, mouthwatering sauce and perfectly tender meatballs.
- Ground chicken breast: The lean base for juicy meatballs with a mild flavor that soaks up seasonings beautifully.
- Breadcrumbs (Italian or plain): To give the meatballs structure and hold them tender but firm.
- Garlic powder: Adds a warm, subtle garlic flavor without overpowering the dish.
- Freshly grated parmesan cheese: Brings a salty, nutty depth that elevates the meatballs.
- Salt & pepper: Essential for seasoning both meat and sauce just right.
- Onion (chopped): Provides sweetness and aroma that build the base of the sauce.
- Mixed mushrooms (white and crimini): For an earthy, meaty texture and deep flavor.
- Fresh garlic (minced): Adds punch and freshness to the sauce.
- Dijon mustard: Gives the sauce a subtle tang and a bit of complexity.
- Sour cream: The magic ingredient that makes the sauce creamy, rich, and perfectly balanced.
- Olive oil: For browning the meatballs and sautéing vegetables nicely.
How to Make Chicken Meatballs in a Creamy Mushroom Sauce Recipe
Step 1: Prepare the Meatballs
Start by combining the ground chicken, breadcrumbs, garlic powder, freshly grated parmesan, and salt and pepper in a bowl. Use your hands to mix everything gently but thoroughly until evenly combined. Then, roll the mixture into 1-inch meatballs, which gives you perfectly sized bites that cook evenly and stay juicy inside.
Step 2: Brown the Meatballs
Heat olive oil in a skillet over medium-high heat. Carefully place the meatballs in the pan without crowding them, so they brown beautifully instead of steaming. Turn them every minute or two so all sides get that golden crust. Browning seals in the juices and adds delicious flavor to the final dish.
Step 3: Sauté the Onions
Once the meatballs are browned, transfer them to a plate and set aside. In the same skillet, add the chopped onions. Stir and cook for about five minutes until they soften and start to caramelize slightly—this step brings out their natural sweetness and adds layers to your creamy sauce.
Step 4: Cook the Mushrooms and Garlic
Add your mixed mushrooms and minced garlic to the pan with the onions. Cook for another five minutes or so, stirring occasionally, until the mushrooms release their moisture and begin to brown. This creates an incredibly flavorful base for the sauce, rich with earthiness and fragrant garlic notes.
Step 5: Combine and Simmer
Stir in the Dijon mustard and sour cream. If your skillet is deep enough (about 2 inches or more), you can return the meatballs directly to the pan. Otherwise, transfer everything to a larger pot. Lower the heat to medium-low, cover, and let it simmer gently for 10 minutes. Stir halfway through to keep the sauce smooth, and make sure the meatballs are cooked through. Taste and adjust salt and pepper as needed.
Step 6: Serve and Enjoy
Once everything is cooked and smells irresistible, it’s time to plate up your meatballs in that dreamy creamy mushroom sauce. This dish is best enjoyed immediately when the sauce is at its richest and the meatballs are tender to the bite.
How to Serve Chicken Meatballs in a Creamy Mushroom Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of vibrant color and a fresh herbal note that brightens the richness of the sauce. You can also grate a little extra parmesan over the top for an extra cheesy finish that’s always a crowd-pleaser.
Side Dishes
These chicken meatballs in creamy mushroom sauce pair wonderfully with creamy mashed potatoes that soak up every drop of the sauce, or soft egg noodles which provide a lovely neutral base. Steamed green beans or roasted asparagus make great green sides to add color and crunch to your plate.
Creative Ways to Present
For a fun family dinner or a casual dinner party, serve the meatballs over buttery polenta or even cauliflower rice for a low-carb option. You can also turn this into a comforting casserole by layering the meatballs and sauce with cooked pasta, topped with breadcrumbs and baked until bubbly.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can be even better the day after you make them.
Freezing
These meatballs freeze beautifully. Place them in a freezer-safe container or bag with plenty of sauce to keep them moist. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts to avoid overcooking. Adding a splash of broth or water can help loosen the sauce if it thickens too much in the fridge.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well in this recipe and will give you similarly tender meatballs. Just be mindful that turkey might require a slightly longer cooking time.
Is there a dairy-free alternative for the sour cream?
You can substitute sour cream with a dairy-free yogurt or coconut cream to keep the sauce creamy while accommodating dietary needs.
Can I bake the meatballs instead of frying?
Yes, baking is a great option if you prefer less oil. Bake at 400°F (200°C) for about 15-20 minutes or until cooked through before adding them to the sauce.
What can I do if the sauce is too thick?
Simply stir in a little chicken broth or water to thin it out to your desired consistency without losing that creamy texture.
Can this dish be made gluten-free?
Definitely! Use gluten-free breadcrumbs or crushed gluten-free crackers to keep the meatballs tender and safe for gluten-sensitive eaters.
Final Thoughts
There’s something so heartwarming about Chicken Meatballs in a Creamy Mushroom Sauce Recipe that makes it feel like a hug on a plate. Whether you’re cooking for your family, friends, or just yourself, this dish is easy enough to whip up yet impressive enough to savor. I promise that once you make it, it will quickly become one of your favorites to turn to when you want something delicious, comforting, and simply unforgettable.
Print
Chicken Meatballs in a Creamy Mushroom Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Delicious and tender chicken meatballs simmered in a rich and creamy mushroom sauce, flavored with garlic, parmesan, and Dijon mustard. This comforting dish makes a perfect weeknight dinner served alongside mashed potatoes or egg noodles.
Ingredients
Meatballs
- 1 pound ground chicken breast
- 1/3 cup Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Sauce
- 1 medium or 1/2 large onion, chopped
- 14 ounces mushrooms (mix of white and crimini), sliced
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare Meatballs: In a mixing bowl, combine ground chicken, breadcrumbs, garlic powder, parmesan cheese, salt, and pepper. Use your hands to mix thoroughly and form into 1-inch meatballs.
- Brown Meatballs: Heat olive oil in a skillet over medium-high heat. Add meatballs without crowding the pan. Turn every minute or two until browned on all sides, about 6-8 minutes total. Remove browned meatballs and set aside.
- Sauté Onions: In the same skillet, add chopped onions and cook for about 5 minutes, stirring occasionally, until softened.
- Add Mushrooms and Garlic: Add sliced mushrooms and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until mushrooms are tender and their moisture evaporates.
- Create Sauce and Simmer Meatballs: Stir in Dijon mustard and sour cream into the mushroom mixture. Return meatballs to the skillet if deep enough, or transfer everything into a larger pot. Lower heat to medium-low, cover, and cook for 10 minutes, stirring halfway through, until meatballs are cooked through. Adjust salt and pepper to taste.
- Serve: Serve meatballs and creamy mushroom sauce immediately, ideally with mashed potatoes or egg noodles for a hearty meal.
Notes
- Use Italian breadcrumbs for added flavor; plain breadcrumbs can be substituted.
- For a dairy-free option, substitute sour cream with coconut cream or a plant-based alternative.
- Ensure meatballs are cooked through by verifying internal temperature reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
