CREAMY CHICKEN MEATBALLS | How to Make Chicken Meatballs

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are a healthier alternative.

Mix ground chicken, panko breadcrumbs, freshly grated parmesan cheese, 1 large egg, Italian seasoning, garlic powder, onion powder, salt, and pepper in a large bowl until well blended.

Shape the mixture into very small meatballs using a cookie dough scoop, yielding about 20 meatballs.

Place the meatballs on a lined baking sheet with parchment paper or aluminum foil.

Bake the meatballs at 400°F for about 15 minutes.

Remove the meatballs from the oven and set aside.

Melt butter in a large skillet or pan over medium heat.

Add all-purpose flour to the melted butter and simmer for about 2 minutes.

Slowly add unsalted chicken broth to the skillet, stirring to combine.

Add half and half or heavy cream to the mixture, depending on desired thickness.

Season the sauce with Italian seasoning, garlic powder, onion powder, salt, and pepper to taste, and stir well.

Bring the sauce to a slow simmer.

Add the baked meatballs to the sauce and simmer for about 5 minutes or until fully cooked, bathing them in the sauce to absorb flavor.

Serve the meatballs with a side of mashed potatoes, rice, or pasta, topped with sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens