Description
Few things compare to the comfort of a plate of tender homemade chicken meatballs, perfectly cooked and smothered in a rich, creamy garlic and herb sauce. This dish is not only a treat for your taste buds, but it’s also packed with flavor, nutrition, and warmth. Whether you’re serving it over pasta, mashed potatoes, or alongside fresh vegetables, these chicken meatballs are guaranteed to be a family favorite. The creamy sauce, infused with fragrant garlic and a blend of fresh herbs, elevates the dish to restaurant-quality while still being simple enough to prepare on a busy weeknight. Let’s dive into how you can make these tender and juicy meatballs covered in an irresistible sauce from scratch.
Ingredients
For the Chicken Meatballs:
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
For the Creamy Garlic and Herb Sauce:
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Chicken Meatball Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, fresh parsley, dried oregano, onion powder, red pepper flakes (if using), salt, and pepper. Mix the ingredients together gently with your hands or a spatula, ensuring everything is well incorporated without over-mixing. Overworking the mixture can result in tough meatballs.
Step 2: Shape the Meatballs
Once the mixture is evenly combined, begin forming the meatballs. Use a tablespoon or a small ice cream scoop to portion the mixture into evenly sized balls. Roll them between your hands to make smooth, round meatballs. You should be able to make about 18-20 small meatballs.
Step 3: Cook the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the pan, making sure not to overcrowd them (you may need to cook them in batches). Brown the meatballs on all sides, turning them gently with tongs to ensure even cooking. This should take about 6-8 minutes. Once browned and cooked through, remove the meatballs from the skillet and set them aside on a plate.
Step 4: Make the Creamy Garlic and Herb Sauce
In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Stir in 1 tablespoon of flour and cook for another minute to create a roux. Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
Once the broth is simmering, add the heavy cream and Dijon mustard. Stir the sauce until it thickens slightly, about 2-3 minutes. Add in the fresh thyme, rosemary, and parsley. Season the sauce with salt and pepper to taste. Continue simmering the sauce for another 2-3 minutes, allowing the flavors of the herbs to infuse into the cream.
Step 5: Add the Meatballs Back to the Sauce
Once the sauce is thick and flavorful, return the cooked chicken meatballs to the skillet. Toss them gently in the sauce, ensuring each meatball is well-coated. Simmer the meatballs in the sauce for an additional 5 minutes, allowing them to absorb some of the creamy garlic and herb flavors.
Notes
Cooking Notes
- Don’t Overmix: When combining the ingredients for the meatballs, mix them just until combined. Overmixing will make the meatballs dense and tough instead of light and tender.
- Cooking in Batches: If you’re working with a small skillet, cook the meatballs in batches to ensure they brown evenly without steaming.
- Sauce Consistency: If your sauce becomes too thick, you can thin it out by adding a little more chicken broth or cream. On the other hand, if it’s too thin, let it simmer a bit longer until it reduces to your desired consistency.
Serving Suggestions
These tender homemade chicken meatballs covered in a creamy garlic and herb sauce are incredibly versatile. Here are a few serving suggestions:
- Over Pasta: Serve the meatballs and sauce over your favorite pasta, like fettuccine or spaghetti, for a comforting meal.
- With Mashed Potatoes: The rich sauce pairs beautifully with creamy mashed potatoes, making it the perfect base for the tender meatballs.
- Alongside Vegetables: Serve the meatballs with roasted vegetables or a simple side salad to keep the meal light and nutritious.
- Crusty Bread: A side of crusty garlic bread will help soak up every last drop of the luscious garlic and herb sauce.
Tips
- Use Fresh Herbs: Fresh thyme, rosemary, and parsley really enhance the flavor of the sauce. If you only have dried herbs, reduce the quantity by half, as dried herbs are more potent.
- Ground Chicken: Ground chicken can sometimes be a bit sticky when forming the meatballs. To make it easier, lightly oil your hands or use damp hands when shaping the meatballs.
- Substitutes: You can substitute ground turkey for chicken if preferred. If you want a lower-calorie option, use half-and-half instead of heavy cream for the sauce, though it won’t be as rich.
- Spice it Up: Add a pinch of crushed red pepper flakes to the sauce if you like a little heat in your dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 390 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g