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–+ servings
Close-up of delicious Creamy Mushroom Chicken Meatballs coated in a rich sauce with mushrooms and parsley.

Creamy Mushroom Chicken Meatballs

This recipe for Creamy Mushroom Chicken Meatballs is a comforting dish perfect for busy weeknights. It features tender chicken meatballs in a rich mushroom sauce, ideal for families.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1/2 cup fresh parsley leaves, finely chopped plus more for garnish
  • 1/2 cup panko breadcrumbs
  • 1/4 cup half-and-half
  • 1 large egg
  • 1 teaspoon garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground chicken
For the Sauce
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or baby bella mushrooms, thinly sliced
  • 1 1/2 teaspoons garlic, minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup half-and-half
  • 1 1/4 cups low-sodium chicken broth
  • 1/4 cup Marsala wine, preferably dry
  • 1/2 teaspoon kosher salt

Equipment

  • Rimmed baking sheet
  • frying pan or skillet

Method
 

  1. Preheat your oven to 425°F and arrange a rack in the upper third. Line a rimmed baking sheet with foil coated in cooking spray or parchment paper.
  2. In a large bowl, combine 1/2 cup finely chopped parsley, 1/2 cup panko breadcrumbs, 1/4 cup half-and-half, 1 egg, 1 teaspoon minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  3. Add 1 1/2 pounds ground chicken to the bowl and mix until just combined. Avoid overmixing. Scoop the mixture into 2-tablespoon portions and roll into balls using damp hands. Place the meatballs on the prepared baking sheet, spaced evenly.
  4. Roast the meatballs for 12 to 15 minutes, or until cooked through (an instant-read thermometer should register at least 165°F). While the meatballs roast, prepare the sauce.
  5. Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for 4 to 5 minutes until tender and browned.
  6. Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons of flour to the skillet. Cook, stirring constantly, for 30 seconds.
  7. Whisk in the remaining 3/4 cup half-and-half, 1 1/4 cups chicken broth, 1/4 cup Marsala wine, and the remaining 1/2 teaspoon kosher salt. Bring the sauce to a boil, whisking until smooth.
  8. Reduce the heat to a simmer and cook for 4 to 5 minutes, whisking occasionally, until the sauce thickens. If the meatballs are not ready, turn off the heat.
  9. Once the meatballs are done, turn on the broiler and broil for 2 to 3 minutes until browned. Transfer the meatballs to the sauce and gently stir to coat. Garnish with additional chopped parsley, if desired.

Notes

You can prepare the meatballs up to 2 days in advance and refrigerate them raw or baked. They can also be frozen for up to 3 months. Thaw overnight in the refrigerator before continuing. If using fully cooked meatballs, bake them at 400°F until heated through before adding to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating to thin the sauce if needed.

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