Tender homemade chicken meatballs cooked gently in a creamy mushroom sauce with plenty of mushrooms and parsley. This is a simple, comforting dinner that doesn’t require frying the meatballs separately — everything cooks together in one pan.
I like serving these chicken meatballs with mashed potatoes, but rice, pasta or boiled potatoes work just as well. And of course, the creamy mushroom sauce is the part you don’t want to leave behind!
Ingredients
For the Chicken Meatballs
- 400 g ground chicken
- 1 egg
- 2 tablespoons breadcrumbs
- 1 small onion, finely chopped
- 1 teaspoon sweet paprika
- ½ teaspoon marjoram
- 1½–2 tablespoons fresh parsley, finely chopped, or 1–1½ teaspoons dried parsley
- salt and pepper
For the Mushroom Sauce
- 500 g mushrooms
- 1 onion
- 400 ml chicken stock
- 50–100 ml cooking cream
- 1 tablespoon flour
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- 1–2 tablespoons fresh parsley, finely chopped, or ½–1 teaspoon dried parsley
- salt and pepper
How to Make Creamy Chicken Meatballs in Mushroom Sauce
1. Prepare the meatball mixture
Place the ground chicken in a large bowl.
Add the egg, breadcrumbs, finely chopped onion, sweet paprika, marjoram and parsley. Season with salt and pepper.
Mix everything thoroughly until well combined.
2. Shape the meatballs
Shape the mixture into small meatballs. You should get approximately 15–18 meatballs, depending on their size.
Set them aside while you prepare the mushrooms.
3. Prepare the mushrooms
Clean the mushrooms and slice them.
Finely chop the onion.
Heat a large deep frying pan or skillet. Add the onion and mushrooms.
You can use 2–3 tablespoons of water instead of oil if you prefer to cook without additional oil.
Cook until the mushrooms soften and most of the liquid has evaporated.
4. Add the chicken stock
Pour in 400 ml chicken stock.
Add the sweet paprika and garlic powder. Season with a little salt and pepper.
Bring the sauce to a gentle simmer.
5. Cook the meatballs
Carefully place the chicken meatballs into the mushroom sauce, spreading them out as much as possible.
Cover the pan and cook over low heat for about 15 minutes.
Turn the meatballs gently halfway through cooking so they cook evenly.
6. Make the sauce creamy
In a small bowl, mix 50–100 ml cooking cream with 1 tablespoon flour.
Add a few tablespoons of the hot mushroom sauce to the bowl and mix well. This helps to gradually warm the cream before adding it to the pan.
Slowly pour the mixture into the pan while stirring gently.
Cook for another 3–5 minutes, until the sauce thickens and becomes creamy.
7. Finish the dish
Add the parsley — fresh or dried, depending on what you have available — and season with freshly ground pepper.
Taste and adjust the salt if needed.
Serve immediately with your favorite side dish.
Serving Suggestions
These creamy chicken meatballs are delicious with:
- mashed potatoes
- boiled potatoes
- rice
- pasta
- crusty bread
Make sure to spoon plenty of the creamy mushroom sauce over the top — that’s the best part!
Tips for the Best Chicken Meatballs
- Keep the meatballs relatively small so they cook evenly in the sauce.
- There is no need to fry the meatballs separately. Cooking them directly in the mushroom sauce keeps them tender and saves an extra step.
- If the sauce becomes too thick, add a small splash of chicken stock.
- If you want a thicker sauce, let it simmer for another couple of minutes.
- You can use either fresh or dried parsley, so there is no need to buy fresh parsley specifically for this recipe.
Frequently Asked Questions
Can I use turkey instead of chicken?
Yes. Ground turkey works very well in this recipe and can be substituted for the ground chicken in the same amount.
Do I need to fry the meatballs before adding them to the sauce?
No. The meatballs are cooked directly in the mushroom sauce. This makes the recipe easier and also keeps the meatballs nice and tender.
Can I use a different type of cream?
Yes. You can use regular cooking cream or a lighter cooking cream. Keep in mind that the consistency of the sauce may vary slightly depending on the cream you use.
Can I use fresh or dried parsley?
Absolutely. Both work well. For the meatballs, use 1½–2 tablespoons fresh parsley or 1–1½ teaspoons dried parsley. For the sauce, use 1–2 tablespoons fresh parsley or ½–1 teaspoon dried parsley.
What can I serve with chicken meatballs?
Mashed potatoes are my favorite, but rice, pasta, boiled potatoes or crusty bread are all great options.
Can I make the meatballs ahead of time?
Yes. You can prepare and shape the meatballs in advance and keep them covered in the refrigerator until you are ready to cook them.
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