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Chicken meatballs in a creamy mushroom sauce are a deliciously comforting and cozy meal!
I don’t think I’ll ever get tired of grilling recipes, but for the sake of variety and the fact that these meatballs are freakin’ delicious, I thought I would post this even as we head into the summer. It’s good any day of the year.
The meatballs are pan fried until they’re perfectly browned, and then you finish cooking them in the delicious creamy mushroom sauce. If you like Stroganoff, you will like this recipe. It’s basically Stroganoff with chicken meatballs. I infused parmesan into the meatballs to make them extra tender, juicy, and flavorful. Deliciousness all around.
These meatballs are fantastic with mashed potatoes. I can assure you that no food was wasted here. The meatballs and fluffy mashed potatoes in the bowl were gobbled up about 5 seconds after I finished snapping the photos. The meatballs and sauce also make yummy leftovers. My work lunches were on point this week!
I used two varieties of mushrooms here to mix up the color and taste a little bit, but this will work just fine if you prefer to use only white mushrooms.
If you make these creamy chicken meatballs in a mushroom sauce, let me know below!
Chicken Meatballs in a Creamy Mushroom Sauce
- 1 pound ground chicken breast
- 1/3 cup breadcrumbs (I used Italian ones)
- 1 teaspoon garlic powder
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
- 1 medium or 1/2 large onion chopped
- 14 ounces mushrooms (I mixed white and crimini)
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Using your hands, mix the ground chicken, breadcrumbs, garlic powder, parmesan cheese, and salt & pepper together and form 1" meatballs.
- Heat olive oil in a skillet or frying pan on medium-high heat. Add meatballs, taking care not to crowd the pan. Turn the meatballs every minute or two until they're browned all over.
- Once meatballs are browned, remove them to a plate and set aside. Add onions to the pan and cook for about five minutes, stirring a few times.
- Add mushrooms and garlic to the pan. Cook for another five minutes or so, stirring a few times.
- Add the Dijon mustard and sour cream to the pan. At this point you can either add the meatballs back in if your skillet is deep enough (mine is about 2" deep), or add the pan contents and meatballs to a larger pot to cook from there. Turn the heat down to medium-low, cover, and cook for an additional 10 minutes (stir halfway through) or until the meatballs are cooked through. Add extra salt & pepper if desired.
- Serve immediately. Great with mashed potatoes or egg noodles.
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