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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