Description
Tender golden chicken meatballs simmered in a rich mushroom and cream sauce. A balance of lean protein and savory depth, perfect for family dinners or elegant meals.
Ingredients
550g ground chicken
¾ cup bread crumbs
¼ cup parmesan cheese
1 cup finely chopped mushrooms
½ cup heavy cream
1 cup low-sodium chicken broth
1 egg
2 cloves garlic (minced)
1 tbsp fresh rosemary (chopped)
¼ tsp salt
¼ tsp black pepper
1 tbsp olive oil
Instructions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Combine ground chicken, bread crumbs, parmesan, egg, garlic, rosemary, salt, and pepper in a bowl. Mix until just combined.
Shape into 1.5-inch meatballs and place on the baking sheet.
Bake for 15 minutes until firm.
In a large pan, heat olive oil over medium heat. Sear meatballs in batches until golden (about 2-3 minutes per side). Set aside.
In the same pan, sauté mushrooms until browned. Add garlic and rosemary; cook 1 minute.
Pour in chicken broth, bring to a boil, then reduce to a simmer. Blend in heavy cream.
Return meatballs to the pan, cover, and simmer 5-7 minutes until cooked through and sauce thickens.
Notes
For gluten-free: use almond meal instead of breadcrumbs.
Dairy-free alternative: substitute heavy cream with full-fat coconut milk.
Meatballs can be pan-fried instead of baked for a crispier exterior.
Serve with roasted vegetables or eggless pasta for a low-carb option.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner Recipes
- Method: Baking and Simmering
- Cuisine: Continental