Description
Tender, juicy ground chicken meatballs simmered in a rich, garlicky, and cheesy parmesan cream sauce. This beginner-proof recipe is ready in under 30 minutes and serves as a comforting, flavorful weeknight dinner.
Ingredients
Scale
- 1.5 pounds ground chicken (regular, not breast meat)
- 1 large egg
- ½ cup plain dried breadcrumbs
- 2 cloves garlic, minced (for meatballs)
- ¼ cup freshly grated parmesan cheese (for meatballs)
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for searing)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced (for sauce)
- ½ teaspoon garlic powder
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream (full-fat)
- ¾ cup freshly grated parmesan cheese (for sauce)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep ingredients: Mince garlic, chop parsley, and grate parmesan cheese.
- In a mixing bowl, combine ground chicken, egg, breadcrumbs, minced garlic, parmesan, dried parsley, salt, and pepper. Mix gently with hands until just combined.
- Roll the mixture into 12-15 meatballs, about 1.5 inches in size.
- Heat olive oil in a large skillet over medium heat. Sear meatballs in a single layer for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and garlic powder, cooking for 30 seconds until fragrant but not brown.
- Pour in chicken broth and heavy cream, scraping up browned bits from the bottom. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Remove skillet from heat. Gradually stir in grated parmesan cheese until the sauce is smooth and creamy.
- Return meatballs to the skillet, tossing to coat in the sauce. Simmer for 2-3 minutes until meatballs are cooked through (internal temperature 165°F).
- Serve immediately over pasta, mashed potatoes, or zucchini noodles, garnished with fresh parsley and extra parmesan.
Notes
Do not overmix the meat to avoid tough meatballs. Always remove the pan from heat before adding parmesan to prevent the sauce from breaking. Use low-sodium broth to control saltiness. For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 3-4 me
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 42
- Fiber: 2
- Protein: 28
Keywords: ground chicken meatballs, garlic parmesan sauce, easy dinner, weeknight meals, creamy sauce, chicken recipe, family friendly