Juicy chicken meatballs baked in a creamy herb and vegetable sauce, finished until golden and bubbling—perfect for cozy dinners.
Why You’ll Love This Recipe
These meatballs are tender, flavorful, and enveloped in a velvety sauce. It’s a complete meal in one dish, with a combination of protein, vegetables, and cream.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground chicken
Breadcrumbs
Egg
Garlic
Parmesan cheese
Onion
Fresh parsley
Salt
Black pepper
Heavy cream
Chicken broth
Carrots
Celery
Red bell pepper
Dried herbs (thyme, basil, oregano)
directions
- In a bowl, combine ground chicken, egg, breadcrumbs, minced garlic, onion, parsley, Parmesan, salt, and pepper.
- Form into meatballs and place in a greased baking dish.
- In a skillet, sauté diced carrots, celery, and bell pepper in olive oil.
- Add chicken broth, cream, and herbs. Simmer until slightly thickened.
- Pour sauce over the meatballs.
- Bake uncovered at 375°F for 25–30 minutes or until meatballs are golden and fully cooked.
- Garnish with additional herbs before serving.
Servings and timing
Serves: 4–5
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Variations
• Use ground turkey or beef instead of chicken.
• Add spinach or peas to the sauce for more vegetables.
• Substitute with dairy-free cream for a lighter option.
storage/reheating
Store in the refrigerator for up to 4 days. Reheat covered in the oven or microwave. Sauce may need a splash of broth when reheating.
FAQs
Can I make these meatballs ahead?
Yes, shape them and refrigerate for up to 24 hours before baking.
Are the meatballs soft or firm?
They are tender and juicy thanks to the breadcrumbs and egg.
Can I freeze them?
Yes, freeze cooked meatballs in the sauce for up to 2 months.
Is the cream sauce heavy?
It’s rich but balanced with broth and vegetables.
Can I add cheese on top?
Yes, shredded mozzarella or Parmesan adds a nice crust.
What sides go well with it?
Mashed potatoes, rice, or crusty bread.
Can I use a different meat?
Yes, ground turkey or pork works well.
Is the dish spicy?
Not by default, but you can add chili flakes for heat.
Can I make this dairy-free?
Use a plant-based cream and omit Parmesan.
How do I avoid dry meatballs?
Do not overbake and ensure you add enough moisture to the mixture.
Conclusion
Creamy Baked Chicken Meatballs are a comforting and nourishing dish that’s easy to prepare and full of flavor. Perfect for family dinners and freezer meals alike.
Print
Creamy Baked Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Halal
Description
Creamy baked chicken meatballs are tender, juicy ground chicken meatballs baked until golden and smothered in a rich and flavorful cream sauce. Perfect served over pasta, mashed potatoes, or rice for a comforting meal.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for brushing or spraying)
- 2 tablespoons butter
- 2 cloves garlic, minced (for sauce)
- 1 tablespoon flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (for sauce)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, onion powder, oregano, salt, and pepper. Mix until just combined.
- Form mixture into 1 1/2-inch meatballs and place on prepared baking sheet. Brush or spray lightly with olive oil.
- Bake for 18–20 minutes, or until cooked through and lightly golden.
- Meanwhile, in a skillet over medium heat, melt butter and add garlic. Sauté for 30 seconds.
- Whisk in flour and cook for 1 minute. Slowly pour in chicken broth while whisking, then add cream.
- Simmer for 3–5 minutes, until slightly thickened. Stir in Parmesan and season with salt and pepper to taste.
- Add baked meatballs to the sauce and simmer for 2–3 minutes to coat and heat through.
- Garnish with fresh parsley and serve hot over your favorite side.
Notes
- Don’t overmix the meatball mixture to keep them tender.
- You can use half-and-half instead of cream for a lighter sauce.
- Great served over egg noodles, rice, or mashed potatoes.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 portion (4–5 meatballs with sauce)
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 155mg
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