This Chicken Meatball recipe is super easy and outrageously good! Juicy, tender and full of flavor meatballs are baked and then tossed in a rich, creamy and cheesy sauce. These meatballs go so well with mashed potatoes, pasta or steamed rice. They are going to become your family favorite! Low-carb and gluten free!
I am a huge lover of any kind of meatballs.Have a look at my Ikea Swedish Meatballs, Chicken Meatballs or Mashed potato balls.
Chicken Meatballs
Creamy sauce+ chicken is a great combination! However, meatballs are usually more flavorful because when you are grinding chicken, you add veggies like onion, garlic and then you season with black pepper and salt. Even if you plan to use chicken fillets (instead of chicken thighs), veggies will make meatballs juicy. The sauce is super easy and tasty enough to enjoy it on its own. Seriously, it brings these chicken meatballs on the next level. And best of all, it takes only 30 minutes to prepare the meatballs and sauce.
Ingredients for Chicken Meatballs in a Creamy & Cheesy Sauce
FOR THE MEATBALLS
- Chicken thighs/ fillets
- Garlic cloves
- Carrot
- Milk
- Onion
- Egg
- Salt
- Black pepper
- Nutmeg
FOR THE CREAM CHEESE SAUCE
- Heavy cream: The recipe calls for heavy cream, but even half & half can be used.
- Water: I prefer to use water instead of chicken stock. Most of stocks are very high in sodium. And believe me, salty stock and high sodium cheese like Cheddar will ruin the sauce. But you can substitute water for homemade chicken stock (if you didn’t add any salt to it). You will be able to control the saltiness.
- Cheddar cheese and Pepper Jack cheese: Use any hard cheese of your choice or combine them like I did (Cheddar, Parmesan, Gouda, Gruyère, Pecorino, Colby-Jack, Jack, Provolone, Emmental, Swizz cheese, Edam..) The options are countless.
- Dijon mustard: The recipe calls for Dijon mustard as it is creamier, spicier and contains less vinegar than regular American yellow mustard.
- Nutmeg: Nutmeg is essential to bechamel sauce and any creamy or buttery sauce.
- Rosemary springs: If you don’t like rosemary, substitute it for parsley, dill or cilantro.
How to Make Creamy Cheesy Chicken Meatballs
CHICKEN MEATBALLS:
- Preheat the oven to 400 F/ 205 C.
- Grind chicken, onion and garlic. Season with salt and pepper, add egg, milk and mix well until well combined.
- Use a meat baller (traditionally used in Sweden for Swedish meatballs) or an ice-cream scoop to shape chicken mixture into balls. You can do it even with a spoon and shape further with your hands. Transfer meatballs to a cast iron skillet.
- Bake for 25-30 minutes at 400 F/ 205 C until golden brown.
MEATBALL SAUCE:
- In a small saucepan heat cream and water on medium heat.
- Stir in cheeses and cook until they melt, about 1-2 minutes.
- Add Dijon mustard and nutmeg. Season with salt and pepper.
- Remove from heat and pour over the meatballs once they are baked.
SERVING SUGGESTIONS
- Garlic Mashed Potatoes
- Mashed potatoes
- Instant Pot Mashed Potatoes
- Brown Butter Mashed Potatoes
- Spinach Mashed Potatoes
- Homemade Pasta Recipe
- Instant Pot Jasmine Rice
More ground chicken recipes:
- Chicken Meatballs Soup with potatoes
- Chicken Keema Recipe
- Ground chicken meatballs
- Chicken Meatballs Soup
- Russian cutlets
If you make this Chicken Meatball Recipe be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
CHICKEN MEATBALL RECIPE
CREAMY CHEESY CHICKEN MEATBALL RECIPE
Ingredients
- FOR THE MEATBALLS
- Chicken thighs/ fillets boneless and skinless- 600 gm / 1.3 lbs
- Garlic cloves -3
- Medium carrot chopped-1
- Milk- 3 tbsp.
- Onion chopped-1
- Egg- 1
- Salt- to taste
- Black pepper- to taste
- Nutmeg- ¼ tsp.
- Unsalted butter melted-1 tbsp.
FOR THE CREAM CHEESE SAUCE
- Heavy cream- 1 cup
- Water- ½ cup
- Cheddar cheese fresh grated- ½ cup
- Pepper Jack cheese grated- ½ cup
- Dijon mustard- 2 tsp.
- Nutmeg- 1/ 5 tsp.
- Rosemary springs- as needed
- Salt - as needed
Equipment
Instructions
- Cut chicken thighs/ fillets into chunks, chop carrot and onion.
- Grind the chicken pieces , carrot, onion and garlic in a food processor with the meat grinder attachment. If you don't have a meat grinder, use a sharp knife to chop the chicken, grate carrot, chop onion and mince garlic.
- Season the mixture with salt and black pepper. Add egg and milk and mix well.
- Preheat the oven to 400 F/ 205 C.
- Add 1 tbsp. of melted butter to the iron skillet.
- Using a meat baller/ice cream scoop, form about 15-20 balls. I recommend to use a meat baller or an ice scream scoop because meatballs will have the same size and be cooked more evenly.
- Transfer the meatballs to the baking skillet and bake 25-30 minutes.
- In the meantime, heat cream and water in a small saucepan. Once the cream is hot, add the grated cheeses and stir in Dijon mustard. Season with salt, nutmeg and pepper, add rosemary springs. Cook 1-2 minutes or until cheeses are melted.
- Once meatballs are cooked, remove from the oven and pour the creamy cheesy sauce over them.
- Serve with mashed potatoes or noodles.
Nutrition
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