Creamy Chicken Meatballs
These Creamy Chicken Meatballs are everything you crave — tender, juicy meatballs simmered in a rich, velvety sauce packed with flavor. Whether you’re serving them on a bed of mashed potatoes, a side of white rice, or pasta, this dish is guaranteed to become a new family favorite!
I make these chicken meatballs at least once a month, whether to enjoy them right away or freeze them to have them on hand for a quick weeknight meal. The ingredients for making them are so simple, that I always have them in my pantry.
Ingredients For Making Creamy Chicken Meatballs
Scroll down to the recipe card to see the complete list of ingredients.
- Ground chicken. I usually use ground chicken from the grocery store to make things easier.
- Panko breadcrumbs. They’re not only used for binding all of the ingredients for the meatballs, but they also help develop a nice crust on the outside.
- Parmesan cheese. Adds a lot of flavor. Home grated is always best.
- Egg. The perfect binder for any meatball recipe.
- Butter. It adds a great texture and flavor to the sauce.
- All-purpose flour. Used for thickening the white creamy sauce.
- Chicken broth. Adds a savory flavor to the sauce. You can also use chicken stock.
- Half-and-half or heavy cream. Use either one to add flavor and texture to the sauce. Since we’re already using all-purpose flour to thicken the sauce, I prefer to use half-and-half instead of the heavy cream.
- Italian seasoning. A blend of different herbs that add a special flavor to the meatballs.
- Garlic and onion powder. They offer a subtle savory flavor to both, the sauce and meatballs.
- Salt and pepper. Use them to taste to season the meatballs and the sauce.
How To Make Creamy Chicken Meatballs
Scroll down to the recipe card to see detailed step-by-step instructions.
- In a large bowl mix the ground chicken, panko breadcrumbs, Parmesan cheese, the large egg, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Shape this mixture into small meatballs and place them on a lined baking dish. Bake at 400 degrees F (200 degrees C) for 15 minutes.
- Melt the butter in a large pan over medium heat. Add the flour and cook for 2 minutes.
- Slowly add the chicken broth, the half-and-half or heavy cream, and then season with the Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Bring to a slow simmer, add the chicken meatballs, and cook for 5 minutes or until the meatballs are cooked through.
📺 Watch the Creamy Chicken Meatballs Video
Frequently Asked Questions
- Should I use parchment paper or aluminum foil to line my baking sheet? Use either one or whatever you have on hand. I’m aware of the debate regarding the use of aluminum foil when baking, but I have to say that I do love using nonstick aluminum foil when I make these meatballs because it gives them a nice golden brown crust underneath.
- Do I have to use Italian seasoning to make these chicken meatballs? Absolutely not! Use your favorite spices like oregano, thyme, basil, parsley, paprika, or even cumin!
- Can I make these meatballs with ground turkey? You can, but just keep in mind that they may come out a bit more dry than with ground chicken.
- Can I freeze these chicken meatballs?
- To freeze raw meatballs, place them on a lined baking sheet and freeze them for 15-20 minutes. Once they’re partially frozen, you can place them in a resealable bag and freeze them for up to 3 months.
- You can bake raw frozen meatballs at 400 degrees F (200 degrees C) for 25-30 minutes.
- You can also freeze cooked meatballs inside a resealable bag.
- Let them thaw in the refrigerator overnight before reheating.
Tools For Making Creamy Chicken Meatballs
- Stainless Steel Mixing Bowl: To mix all of the ingredients for the meatballs.
- Cookie Scoop: Completely optional, but it will help you make them all the same size.
- Baking Sheet: For baking the chicken meatballs.
- Stainless Steel Skillet: A great skillet for making the white sauce.
- Stainless Steel Whisk: This is a great whisk for making the creamy sauce.
More Chicken Recipes
- Marry Me Chicken
- Chicken Alfredo with Fettuccine
- Creamy Cajun Chicken Pasta
- One Pan Chicken and Potatoes
- Sheet Pan Chicken Fajitas
- BBQ Chicken
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Creamy Chicken Meatballs
These Creamy Chicken Meatballs are everything you crave — tender, juicy meatballs simmered in a rich, velvety sauce packed with flavor.
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup (45 g) panko breadcrumbs
- ¼ cup (25 g) Parmesan cheese (grated)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 large egg
- salt and pepper (to taste)
Creamy Sauce
- ¼ cup (56.5 g) butter
- ¼ cup (30 g) all-purpose flour
- 2 cups (472 ml) chicken broth
- ¼ cup (59 ml) half-and-half or heavy cream (*see notes)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- salt and pepper (to taste)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or nonstick aluminum foil.
- In a large bowl, mix all of the ingredients for the chicken meatballs. Roll the mixture into 20 meatballs and place them on the lined baking sheet.
- Bake the meatballs for 15 minutes.
- To make the sauce, melt the butter in a large pan or skillet over medium heat.
- Add the flour and stir for about 2 minutes.
- Continue stirring and slowly add the chicken broth, half-and-half or heavy cream, garlic powder, onion powder, Italian seasoning, salt, and pepper. Bring it to a slow simmer until it thickens.
- Place the baked chicken meatballs in the sauce and simmer for 5 minutes or until the meatballs register an internal temperature of 165 degrees F (74 degrees C). Serve them with your favorite side dish!
Notes
- Store cooked meatballs in an airtight container and refrigerate them for up to 3 days. Reheat them in the microwave for a few minutes until heated through or in the oven at 350 degrees F (180 degrees C) for about 15 minutes.
- You can also freeze cooked meatballs inside a resealable freezer bag for up to 3 months. Then, let them thaw in the refrigerator overnight before reheating. You can bake frozen, fully cooked meatballs at 400 degrees F (200 degrees C) for 20-25 minutes.
- To freeze raw meatballs, place them on a lined baking sheet and freeze them for 15-20 minutes. Once they’re partially frozen, place them in a resealable bag and freeze them for up to 3 months.
- To bake raw frozen meatballs, place them on a lined baking sheet and bake at 400 degrees (200 degrees C) for 25-30 minutes.
- *Half-and-half gives you a thinner, more velvety sauce. Heavy cream makes a thick gravy-like type of sauce.
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