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
Scale
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.
