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

Creamy Mushroom Chicken Meatballs

This recipe for Creamy Mushroom Chicken Meatballs is perfect for busy home cooks. It combines ease of cooking with sophisticated flavors, resulting in a comforting and satisfying meal.
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Prep Time 40 minutes
Cook Time 25 minutes
Broiling Time 15 minutes
Total Time 1 hour 20 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. Arrange a rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil coated with cooking spray or parchment paper.
  2. Stir 1/2 cup finely chopped fresh parsley leaves, 1/2 cup panko breadcrumbs, 1/4 cup of the half-and-half, 1 large egg, 1 teaspoon of the minced garlic, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper together in a large bowl.
  3. Add 1 1/2 pounds ground chicken and mix until evenly combined. Scoop out the mixture in heaping 2-tablespoon portions and roll each between damp hands until a smooth ball forms. Place on the baking sheet, spacing them evenly apart.
  4. Roast until cooked through, 12 to 15 minutes. Meanwhile, make the sauce.
  5. Melt 2 tablespoons unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms and cook, stirring occasionally, until they’re tender and begin to brown, 4 to 5 minutes.
  6. Add the remaining 1 1/2 teaspoons minced garlic and 2 tablespoons all-purpose flour. Cook, stirring constantly, for 30 seconds.
  7. Whisk in the remaining 3/4 cup half-and-half, 1 1/4 cups low-sodium chicken broth, 1/4 cup Marsala wine, and the remaining 1/2 teaspoon kosher salt until the sauce is smooth. Bring to a boil.
  8. Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce thickens slightly, 4 to 5 minutes.
  9. When the meatballs are ready, turn on the broiler and broil until the meatballs are browned, 2 to 3 minutes. Transfer the meatballs to the sauce and gently stir to coat. Garnish with more fresh parsley if desired.

Notes

The meatballs can be prepared and refrigerated raw or baked up to 2 days in advance, or frozen for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake in a 400°F oven until heated through before adding them to the sauce. Leftovers can be refrigerated in an airtight container for up to 4 days. Add a splash of broth to thin the sauce out as needed when reheating.

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