Chicken Meatballs in Creamy Sauce with Parmesan

Whipped up with ground chicken, a pour of cream, and a sprinkle of Parmesan, this Creamy Chicken Meatballs recipe is your go-to for a fuss-free dinner. They are smothered in a decadent Parmesan sauce, transforming simple ingredients into comfort food heaven in just 40 minutes.

I’m really excited to show you a go-to recipe of mine for those nights when I’m craving something comforting but don’t have a lot of time: Creamy Chicken Meatball Sauce with Parmesan.

For this recipe, you’ll need ground chicken, cream, an egg, breadcrumbs, and Parmesan, all mixed into a delicious sauce that’s perfect over pasta or with some crusty bread on the side.

Seriously, it only takes about 10 minutes to prep and another 30 to cook.

Let me walk you through how to make it.

🥘 Ingredients and Substitutes

• Ground Chicken. I love using it because it’s lean, blends well with everything, and makes the meatballs super tender. If you don’t have it, ground turkey works just as well. It’s mild, low-fat, and swaps in without any fuss.
• Cream. It’s all about adding that rich, velvety feel to the sauce. If dairy is not your thing, full-fat coconut milk is a killer alternative. It’s creamy with a slight coconut taste that, believe it or not, actually goes really well with the rest of the dish.
• Eggs are crucial since they keep the meatballs from falling apart.
• Breadcrumbs are another must for me; they soak up the juices, keeping the meatballs moist. If you’re avoiding gluten, almond flour or gluten-free panko are perfect for keeping that texture right.
• Parmesan adds that salty, nutty kick to both the meatballs and sauce. No Parmesan? Pecorino Romano is my go-to alternative. It’s a bit sharper and saltier but still makes the sauce pop.

👩‍🍳 Step-by-step Directions

Grab a big bowl and toss in your ground chicken, breadcrumbs, egg, ¼ cup of cream, 2 tablespoons of Parmesan, and a bit of salt and pepper. Give everything a good stir and let it sit for 10 minutes so the breadcrumbs get nice and moist.

Next, heat a bit of oil in a pan, shape your meatballs, and fry them till they’re just golden on each side.

Make sure not to crowd the pan so flipping them is easy. I did mine in two goes until the mix was all used up.

Flip the meatballs, lower the heat as much as you can, and pour in the cream.

Then, stir in the Parmesan, making sure it blends into the sauce.

Cover and let it simmer for another 10 minutes.

Serve them hot, maybe with something on the side that’ll soak up that tasty sauce, or just a piece of bread.

🍽️ Serving Suggestions

• Pasta: It’s a no-brainer. Toss these creamy chicken meatballs over any pasta you like – spaghetti, fettuccine, whatever floats your boat. The sauce just grabs onto the pasta, making every forkful amazing.
• Mashed Potatoes: If you’re in the mood for ultimate comfort, plop the meatballs and sauce on some creamy mashed potatoes. It’s the kind of meal that just makes you feel good.
• Roasted Veggies: Throw some roasted asparagus, Brussels sprouts, or peppers on the side. They add a nice bit of char and sweetness that cuts through the creamy sauce perfectly.
• Sub Sandwich: Stuff the meatballs and sauce into a sub roll, add some Parmesan and basil, and you’ve got an awesome meatball sub. Casual, easy to hold, and delicious.

🍲 Storage

Here’s how I handle storing these creamy chicken meatballs to keep them just right.

First off, I let them cool down to room temperature before I even think about storing them. This is key because it stops any extra moisture from making the sauce too runny. Then, I pop them into an airtight container to make sure they stay moist and don’t end up tasting like everything else in my fridge.

They’re good in there for about 3-4 days.

If I’m freezing them, I try to pack them so the sauce and meatballs don’t end up separating too much after I thaw them. I use a freezer bag or a container that’s meant for the freezer, making sure it’s sealed up tight to keep out freezer burn.

They’ll stay good frozen for a couple of months. Oh, and I always slap a date on the container so I don’t forget when I put them in there.

When it’s time to thaw and heat them up, I let them sit in the fridge overnight.

Thawing them slowly helps keep everything tasting right. To reheat, I warm them on the stove over a low to medium flame, adding a bit of water or chicken broth if the sauce has gotten thick.

Microwaving works too, as long as I stir them a bit here and there to heat evenly. I try to only reheat what I’m going to eat right then since reheating them over and over can dry them out and mess with the sauce.

Quick Note: freezing can change the sauce’s texture a bit, but stirring in a little cream or broth while reheating usually fixes it right up.

🏆 Expert Tips. What to Pay Attention To?

• Breadcrumbs. Too little, and your meatballs are falling apart; too much, and they’re more like hockey pucks. I add just enough until the mix feels right.
• Mixing? I go easy. Just enough to blend everything without making the meatballs tough. It’s a gentle art.
• Sizing is key for even cooking. I make sure they’re all about the same size so they cook evenly and soak up the sauce the same way.
• The sauce needs patience. A slow simmer is the secret to blending those flavors just right. If it gets too thick, a splash of broth thins it back down.
• Finally, I let them rest in the sauce before serving. This little break lets the meatballs soak up even more flavor. Trust me, it makes a difference.

📋 Recipe Card: