Description
Heartwarming and flavorful, these Mushroom Chicken Meatballs will surely become a favorite in your home!
Ingredients
Scale
- 1 pound ground chicken
- 1 cup finely chopped mushrooms
- 1/2 cup breadcrumbs (or almond flour for a gluten-free option)
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Begin by preheating your oven to 375°F (190°C). This ensures that the meatballs will start cooking immediately once ready, sealing in flavors and moisture from the very beginning.
- In a large bowl, mix together the ground chicken, finely chopped mushrooms, breadcrumbs, Parmesan, beaten egg, minced garlic, chopped parsley, onion powder, salt, and black pepper. Using your hands or a large spoon, blend the ingredients until everything is evenly combined. The mixture should hold together but not be overly sticky.
- Using your hands, shape the mixture into 1-inch meatballs, making sure they are uniform in size for even cooking. Gently place the formed meatballs onto your prepared baking sheet, ensuring they aren’t overcrowded to allow for proper cooking.
- In a skillet over medium heat, add the olive oil. Once heated, carefully add the meatballs. Brown them on all sides for approximately 2-3 minutes per side. This step adds a wonderful texture and flavor through the Maillard reaction, making your meatballs more delicious!
- Once seared, transfer the meatballs from the skillet back to the baking sheet and place them in the preheated oven. Bake for about 10-12 minutes, or until the internal temperature reaches 165°F (74°C). It’s an important step in ensuring that your chicken meatballs are fully cooked and safe to eat.
- While the meatballs are baking, use the same skillet to prepare the herb cream sauce. Combine the heavy cream, chicken broth, Dijon mustard, chopped thyme, and season with salt and pepper. Bring to a gentle simmer over medium heat, stirring occasionally, for 3-4 minutes until the sauce thickens slightly. This will create a rich, velvety coating for your meatballs.
- Once the meatballs have fully baked, transfer them to the skillet with the herb cream sauce. Gently spoon the sauce over the meatballs, allowing them to simmer together for an additional 2-3 minutes. This step helps to infuse the meatballs with sauce flavors, making every bite delicious and moist.
Notes
For extra flavor, let the meatball mixture rest in the refrigerator for at least 30 minutes before forming them into balls.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 30 g