These Creamy Mushroom Chicken Meatballs Are So Good
I’ve been on a cozy meal kick lately, and there’s nothing more comforting to me than dinners featuring savory, earthy mushrooms. Whether it’s a bowl of creamy mushroom soup with crusty bread, a one-pot mushroom and spinach orzo, or mushroom-smothered pork chops with rice pilaf, mushrooms are all I want for dinner — especially during these chilly fall evenings.
For this recipe, I’ve combined juicy baked chicken meatballs with a creamy garlic-thyme mushroom sauce that’s easy to make for a weeknight dinner or a special meal with friends (pair it with easy stuffing for a fuss-free Friendsgiving!). You can serve these meatballs with mashed potatoes or egg noodles, but I also love them over creamy polenta to soak up every last bit of sauce.
Why You’ll Love It
The creamy mushroom sauce is flavorful, but not too rich. With browned mushrooms, a touch of Marsala wine, garlic, and thyme, it’s big on flavor. Using half-and-half tastes decadent without being too heavy.
Baked meatballs are easy and mess-free. Instead of frying the meatballs, which can break down and crumble in a skillet, these are baked and broiled in the oven. Plus, cleanup is way easier!
Key Ingredients in Creamy Chicken Meatballs with Mushrooms
Ground chicken: For the juiciest meatballs, use a blend of dark and white meat ground chicken (it can be made with all-white meat ground chicken, too).
Parsley: Adds brightness and color to the meatballs, plus it helps keep them moist.
Mushrooms: Use baby bella or cremini, but white button mushrooms work well too.
Half-and-half: Keeps the meatballs moist and makes for a creamy sauce.
Marsala wine: A fortified wine that comes in both dry and sweet varieties. Look for dry Marsala, which works best in savory dishes like this one.
Chicken broth: Use low-sodium chicken broth so that you can control the salt level of the final dish.
How to Make Creamy Chicken Meatballs with Mushrooms
Make the meatball mixture. Stir the parsley-panko mixture together in a large bowl. Add the ground chicken and mix gently until just combined.
Bake the meatballs. Form the meatballs into 2-tablespoon portions. The easiest way to do this is with a cookie scoop. Bake on a rimmed baking sheet until cooked through.
Start the sauce. While the meatballs are baking, make the base of the sauce by sautéeing the sliced mushrooms until lightly browned around the edges and they release their liquid. Stir in the remaining garlic, thyme, and flour. Add the remaining half-and-half, Marsala wine, and low-sodium chicken broth. Bring to a boil, reduce to a simmer, and cook until the sauce thickens slightly and coats the back of a spoon.
Broil the meatballs. When the meatballs are ready, turn on the broiler and broil until the meatballs are browned.
Finish the dish. Transfer the meatballs to the sauce and gently stir to coat. Garnish with more finely chopped fresh parsley if desired.
Helpful Swaps
Ground turkey: This recipe works just as well with ground turkey.
Breadcrumbs: If you don’t have panko breadcrumbs, you can use standard unseasoned dried breadcrumbs.
Wine: You can substitute dry Madeira, a Portuguese fortified wine, for the Marsala.
Make-Ahead and Storage Tips
Make ahead: The meatballs can be prepared and refrigerated raw or baked up to 2 days in advance or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake in a 400ºF oven until heated through before adding them to the sauce.
Storage: 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.
What to Serve with Creamy Chicken Meatballs with Mushrooms
Baked Chicken Meatballs with Creamy Mushroom Sauce Recipe
Make this easy recipe once, and you'll swear off pan-frying meatballs forever.
Prep time 35 minutes to 40 minutes
Cook time 20 minutes to 25 minutes
Serves 4 to 6
Ingredients
Cooking spray, if using aluminum foil
1/2 cup finely chopped fresh parsley leaves (from 1/2 medium bunch), plus more for garnish
1/2 cup panko breadcrumbs
1 cup half-and-half, divided
1 large egg
2 1/2 teaspoons minced garlic (about 6 cloves), divided
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground chicken
2 tablespoons unsalted butter
8 ounces cremini or baby bella mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/4 cups low-sodium chicken broth
1/4 cup Marsala wine, preferably dry
Instructions
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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.
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 finely chopped fresh thyme leaves, 1 teaspoon of the minced garlic, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper together in a large bowl.
Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon (1-ounce) portions (20 to 25) and roll each between damp hands until a smooth ball forms. Place on the baking sheet, spacing them evenly apart.
Roast until cooked through and an instant-read thermometer inserted in the center of a meatball registers at least 165°F, 12 to 15 minutes. Meanwhile, make the sauce.
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, release their liquid, and begin to brown, 4 to 5 minutes.
Add the remaining 1 1/2 teaspoons minced garlic, 1 1/2 teaspoons finely chopped fresh thyme leaves, and 2 tablespoons all-purpose flour. Cook, stirring constantly, for 30 seconds to cook the floury taste out.
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 flour is dissolved and the sauce is smooth. Bring to a boil.
Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 4 to 5 minutes. Turn off the heat if the meatballs are not ready.
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 finely chopped fresh parsley if desired.
Recipe Notes
Make ahead: The meatballs can be prepared and refrigerated raw or baked up to 2 days in advance, or frozen in a single layer for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. If the meatballs are fully cooked, bake in a 400ºF oven until heated through before adding them to the sauce.
Storage: 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.
Further Reading
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