Tender chicken meatballs simmered in broth and finished in a creamy mushroom sauce. This is the kind of cozy meal that goes perfectly with mashed potatoes, rice, or noodles.
These creamy chicken meatballs are especially soft thanks to a little rice mixed into the chicken, and the creamy herb sauce makes the whole dish feel comforting without being heavy.
The recipe is inspired by an old Romanian cookbook by Silvia Jurcovan, one of my favorite sources for traditional home cooking.
If you enjoy comforting meatball recipes, you could also try my Romanian Meatballs - Chiftele or Polish Meatballs in Mushroom Sauce. Or check out this collection of Meatball Recipes.
Ingredients: 12 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 0 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Ground chicken is not always easy to find in Germany, so I often grind chicken breast myself in the food processor. Turkey works just as well in this recipe. Or make these Turkey Meatballs without Breadcrumbs.
Rice: The uncooked rice cooks together with the meatballs and helps make them soft and tender. Use regular white rice; brown rice needs a longer cooking time and won't work as well here.
Mushrooms: I usually make the sauce with cremini mushrooms, but white button mushrooms or chopped portobello mushrooms are great too.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make creamy chicken meatballs?
- Step #1: Mix the ground chicken, rice, onion, egg, and seasonings in a bowl. The mixture will be quite soft and sticky. Shape the meatballs with the help of two teaspoons. You should get about 25 small meatballs.
- Step #2: Melt the butter in a large pan or Dutch oven and cook the onion until soft and translucent. Add the chicken stock and bring to a gentle boil. Carefully add the chicken meatballs to the broth. Cover the pot and simmer on low heat for about 30 minutes, turning them once halfway through cooking.
- Step #3: Carefully add the chicken meatballs to the broth. Cover the pot and simmer on low heat for about 30 minutes, turning them once halfway through cooking.
- Step #5: In the meantime, cook the sliced mushrooms in a small pan with a splash of water for about 3 minutes. Drain well.
- Step #6: Whisk the flour with the cream and a little cold water until smooth. Stir the mixture into the sauce and bring to a gentle boil again. Add the mushrooms and simmer for another 1-2 minutes until the sauce thickens slightly. Adjust the taste with salt, pepper, nutmeg, and a little lemon juice. Stir in the parsley.
Tips
- The meatball mixture is very soft; this is perfectly fine and makes the meatballs tender.
- Simmer gently and avoid stirring too much so the meatballs keep their shape.
- If the sauce becomes too thick, add a splash of stock or water.
- You can use turkey instead of chicken.
Storage
The chicken meatballs can be refrigerated for 3-4 days in an airtight container.
Reheat gently on the stovetop or in the microwave. Add a splash of stock, milk, or water if the sauce has thickened too much.
What to serve with creamy chicken meatballs
Mashed potatoes are my favorite side dish for this recipe. The creamy sauce is perfect with potatoes.
You can also serve the meatballs with rice, buttered noodles, boiled potatoes, or spaetzle.
For vegetables, try Cucumber Salad with Oil and Vinegar, Shopska Salad, Romanian Green Beans with Garlic, or pickled vegetables like Pickled Zucchini or Pickled Green Tomatoes.
Creamy Chicken Meatballs with Mushrooms
Ingredients
Chicken meatballs:
- 9 oz boneless skinless chicken breast Note 1,2
- ½ tablespoon vegetable oil
- 1 small onion
- ¼ cup white rice
- 3 tablespoons all-purpose flour
- 1 egg
- 1 tablespoon dill or parsley very finely chopped
- 1 scant teaspoon salt
- ¼ teaspoon black pepper
Cream sauce:
- 1 tablespoon butter
- 1 small onion
- 2½ cups chicken stock
- 3 tablespoons all-purpose flour
- â…” cups heavy cream
- 2 tablespoons cold water
- 4.5 oz cremini mushrooms Note 3
- nutmeg
- 1 tablespoon freshly squeezed lemon juice more to taste
- a few grindings of fine sea salt and freshly ground black pepper
- 1 tablespoon chopped parsley
Instructions
Chicken meatballs:
- Thaw chicken partially: If the chicken breast is frozen, let it thaw partially and cut it into cubes. If the chicken breast is fresh, cut it into cubes, place the cubes on a baking tray lined with baking paper, and freeze for 30 minutes. This will make grinding easier.9 oz boneless skinless chicken breast
- Grind the chicken with a grinder or in a food processor.
- Cook onion: Chop the onion very finely. Heat the oil in the pot that you will use afterward for making the sauce, and braise the onion lightly. Add it to the ground chicken meat and mix well.½ tablespoon vegetable oil + 1 small onion
- Add the washed but uncooked rice, flour, egg, chopped herbs, salt, and pepper. Mix very well.¼ cup white rice + 3 tablespoons all-purpose flour + 1 egg + 1 tablespoon dill or parsley + 1 scant teaspoon salt + ¼ teaspoon black pepper
- Form the chicken meatballs with the help of 2 teaspoons. The mixture is very sticky, so using your hands to form it is not a good idea. You will have about 25-30 of them.
Sauce:
- Cook the onion: Melt the butter in the pot you used before for cooking the onion. Cook the finely chopped onion until translucent.1 tablespoon butter + 1 small onion
- Simmer chicken meatballs: Add the chicken stock and bring everything to a boil. Reduce the heat and add the meatballs. Cover the pot and cook on low heat for about 30 minutes. Stir once after 15 minutes to turn the balls over.2½ cups chicken stock
- Cook the mushrooms: Place the sliced mushrooms into a small pot, cover with water, bring to a simmer, and cook for about 3 minutes. Drain well and set aside.4.5 oz cremini mushrooms
- Flour cream mixture: In a small bowl, whisk the flour with the cream and cold water very thoroughly.3 tablespoons all-purpose flour + â…” cups heavy cream + 2 tablespoons cold water
- Whisk this mixture into the sauce and bring to a boil again. Add the drained mushrooms and stir well.
- Simmer sauce: Let the sauce cook for a minute or two until it thickens slightly. If the sauce gets too thick, you can add a little water or broth and let it simmer for another minute or two.
- Serve chicken meatballs: Adjust the taste with nutmeg, salt, pepper, and some lemon juice. Add the parsley and serve with mashed potatoes, salad, or pickles.nutmeg + 1 tablespoon freshly squeezed lemon juice + a few grindings of fine sea salt and freshly ground black pepper + 1 tablespoon chopped parsley
Notes
- Chicken substitute:Â You can also make the meatballs with turkey breast.Â
- Grinding works better if the meat is still partially frozen.Â
- Mushrooms: You can use white button or portobello mushrooms instead.
AvButler says
Hi , thinking of ways to make it low carb friendly I think I would love it with dumplings I love dumplings but my husband doesn't but I'm going to try this recipe out this get around it someway make those dumplings yum yum yum happy.?
Kelly | Foodtasia says
Adina, I love children food, too! This looks so comforting and delicious! And so wonderful served with mashed potatoes!
Kankana Saxena says
That is a hearty meal!
angiesrecipes says
Love all sorts of meatballs! That creamy sauce sounds wonderful too.