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Creamy Mushroom Chicken Meatballs

A delightful dish that combines juicy chicken meatballs with a rich and creamy mushroom sauce, perfect for a high-protein, low-carb meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 325
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground chicken
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil for cooking meatballs
For the sauce
  • 8 ounces mushrooms, sliced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon thyme
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, salt, and pepper. Mix until well combined and form into meatballs.
Cooking Meatballs
  1. Heat olive oil in a skillet over medium heat. Cook meatballs until browned and cooked through, about 8-10 minutes. Remove from skillet and set aside.
Making the Sauce
  1. In the same skillet, add mushrooms and sauté until soft, about 5 minutes.
  2. Pour in the chicken broth and bring to a simmer. Stir in heavy cream and thyme, mixing well.
  3. Return the meatballs to the skillet and simmer for another 5 minutes until the sauce thickens and the meatballs are heated through.
  4. Garnish with fresh parsley and serve hot.

Notes

For serving, pair with cauliflower rice or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.