Creamy Baked Chicken Meatballs

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Creamy Baked Chicken Meatballs

Description

These Creamy Baked Chicken Meatballs are tender, juicy, and smothered in a rich, garlicky cream sauce that melts in your mouth. Perfect for a cozy family dinner or meal prep, these meatballs combine the comfort of home-style cooking with a restaurant-quality flavor. The baked method keeps them light yet flavorful, while the creamy sauce adds indulgence without being heavy. Serve them over pasta, rice, or mashed potatoes for a satisfying meal everyone will love.

Ingredients

For the Meatballs:

  • 1 lb (450 g) ground chicken

  • 1/2 cup breadcrumbs (plain or Italian-style)

  • 1/4 cup grated Parmesan cheese

  • 1 large egg

  • 1/4 cup milk

  • 2 cloves garlic, minced

  • 1/2 tsp onion powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 tbsp chopped parsley (fresh or dried)

  • 1 tbsp olive oil (for baking pan)

For the Creamy Sauce:

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 1 1/2 cups chicken broth

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

  • 1 tsp Italian seasoning

  • 1 tbsp parsley (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.

  2. Make the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, milk, garlic, onion powder, salt, pepper, and parsley. Mix until just combined — don’t overmix.

  3. Shape and Bake: Form into 1-inch meatballs and place on the prepared baking dish. Bake for 18–20 minutes or until cooked through and lightly golden.

  4. Prepare the Sauce:

    • In a skillet, melt butter over medium heat.

    • Add garlic and sauté for 1 minute until fragrant.

    • Whisk in flour and cook for 1 minute to remove raw taste.

    • Gradually add chicken broth while whisking to avoid lumps.

    • Stir in heavy cream, Parmesan, and Italian seasoning. Cook for 3–5 minutes until the sauce thickens.

  5. Combine: Add the baked meatballs to the sauce and simmer for another 5 minutes to absorb flavors.

  6. Serve: Garnish with parsley and serve warm over pasta, mashed potatoes, or steamed rice.

Notes

  • You can substitute ground turkey for chicken for a slightly different flavor.

  • For extra tenderness, mix the meatball mixture gently—overmixing can make them dense.

  • If you like spice, add a pinch of red pepper flakes to the sauce.

  • The sauce thickens as it cools, so add a splash of broth or milk when reheating.

Tips

  • Make Ahead: Form meatballs in advance and refrigerate up to 24 hours or freeze uncooked for up to 3 months.

  • Healthier Option: Use low-fat cream or Greek yogurt instead of heavy cream.

  • Extra Flavor: Add finely chopped spinach or sun-dried tomatoes into the meat mixture.

  • Crispier Finish: Broil the meatballs for the last 2 minutes for a light crust.

Servings

  • Makes 4 servings (about 12–14 meatballs).

Nutritional Information (per serving, approximate)

  • Calories: 410 kcal

  • Protein: 32 g

  • Fat: 25 g

  • Carbohydrates: 10 g

  • Fiber: 0.5 g

  • Sugar: 1 g

  • Sodium: 630 mg

Benefits

  • High in Protein: Perfect for maintaining muscle and energy.

  • Family-Friendly: Mild and creamy flavor appeals to both kids and adults.

  • Easy Meal Prep: Bakes quickly and stores well for weekly lunches or dinners.

  • Versatile: Works with pasta, rice, or even on its own with veggies.

Q&A

Q1: Can I use ground beef or pork instead of chicken?
Yes, but the flavor and texture will be richer. Adjust cook time as fattier meats may cook faster.

Q2: How do I keep the meatballs from drying out?
Use milk and breadcrumbs for moisture and avoid overbaking.

Q3: Can I make this gluten-free?
Absolutely — use gluten-free breadcrumbs and substitute cornstarch for flour in the sauce.

Q4: What can I serve with these meatballs?
Mashed potatoes, pasta, buttered noodles, or roasted vegetables pair perfectly.

Q5: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave with a splash of milk.

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