Ground Chicken Meatballs without Breadcrumbs

There’s something about juicy, tender meatballs coated in a rich, creamy sauce that just hits the spot. These Ground Chicken Meatballs are super easy to make, packed with flavor, and perfect for a cozy weeknight dinner. Bonus? They’re made in one pan, so cleanup is a breeze!

Love meatballs? Try our Baked Chicken Ricotta Meatballs with Spinach Alfredo or Baked French Onion Meatballs for more rich, comforting flavors!

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😍Why You’ll Love This Recipe

We love good meatballs, but they have to be soft, juicy, and packed with flavor—never dry or bland. This recipe is a game-changer! Adding cooked rice keeps the meatballs extra tender, while the smoky, creamy Dijon sauce takes them to the next level. Serve them over mashed potatoes, buttered noodles, or jasmine rice, and you’ve got a restaurant-quality meal with minimal effort.

✅What You’ll Need

• Ground Chicken – Using ground chicken thighs ensures juicier meatballs, but ground turkey works as a leaner alternative.
• Cooked White Rice – Cooled rice helps bind the meatballs and keeps them soft. Leftover rice works perfectly, or swap for cooked quinoa for extra protein.
• Egg – Helps the mixture hold together. If needed, replace with a flaxseed egg (1 tablespoon flaxseed + 3 tablespoons water) for a dairy-free option.
• Onion & Garlic – Grating them ensures a smooth texture and deep flavor without big chunks. If in a rush, use onion powder (1 teaspoon) and garlic powder (½ teaspoon), but fresh is always best.
• Flour – Helps achieve a light crust when pan-frying.
• Butter & Flour – This forms the base for a rich, creamy texture. For a dairy-free version, swap butter for ghee or plant-based butter and use cornstarch instead of flour.
• Chicken Broth – Low-sodium broth is best to control salt levels. Vegetable broth works if making a meatless version.
• Sour Cream or Crème Fraîche – Adds tangy creaminess. You can also use Greek yogurt for a lighter option or heavy cream for extra richness.
• Dijon Mustard – Adds a subtle sharpness to balance the creaminess.
• Smoked Paprika – If unavailable, use regular paprika.

🔪How to Make Ground Chicken Meatballs

This is a quick step-by-step overview. Full instructions are in the recipe card below!

Mix & Shape the Meatballs – Combine all meatball ingredients in a bowl, then roll into 1 to 1¼-inch balls. Coat lightly in flour.

Sear Until Golden – Сook the meatballs until golden brown on all sides. Set aside.

Make the Sauce – In the same pan, melt butter and whisk in flour until golden. Gradually add broth, then stir in sour cream, Dijon mustard, smoked paprika, salt, and pepper.

Simmer & Coat – Return the meatballs to the pan, letting them soak up the creamy sauce. Simmer until the sauce thickens slightly.

🍽️Best Ways to Serve These Meatballs

• Over Basmati Rice – Simple, classic, and so good!
• With Garlic Mashed Potatoes – Because sauce + potatoes = magic.
• Tossed with buttered noodles – Think stroganoff, but better.
• With Butter Naan – Perfect for soaking up every drop of sauce.

🗄️Leftovers & Storage

• Refrigerate – Store in an airtight container for up to 3 days.
• Reheat – Warm gently on the stovetop or in the microwave. Add a splash of broth if needed.
• Freeze – The meatballs freeze well, but the sauce may separate slightly. Just whisk it back together when reheating!

These ground chicken meatballs are seriously next-level delicious. Once you try them, you’ll want to put them on repeat—trust us! 😋

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5 from 9 votes

Ground Chicken Meatballs

By: Tatiana

Juicy Ground Chicken Meatballs simmered in a rich, creamy sauce! Easy to make, packed with flavor, and perfect over pasta, rice, or mashed potatoes. A cozy, delicious meal the whole family will love!

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 6

Equipment

• Microplane grater

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Ingredients 

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For the Meatballs

• ▢ 1 pound ground chicken, I used ground chicken thighs
• ▢ 1 cup cooked white rice, cold
• ▢ 1 large egg
• ▢ 1 small onion, grated
• ▢ 1 garlic clove, grated using a microplane
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ ½ cup flour, for dredging
• ▢ 2 tablespoons extra light oil

For the Sauce

• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons flour
• ▢ 2 cups low sodium chicken broth
• ▢ ¼ cup sour cream, or creme fraiche
• ▢ 1 teaspoon Dijon mustard
• ▢ ½ teaspoon smoked paprika, adjust to taste
• ▢ salt and black pepper, to taste
• ▢ freshly chopped parsley, for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Prepare the Meatball Mixture: In a large bowl, combine 1 pound ground chicken, 1 cup cooked white rice, 1 large egg, 1 small onion (grated), 1 garlic clove (grated), ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until well combined.
• Form & Coat the Meatballs: Roll the mixture into 1 to 1 ¼-inch meatballs, then coat them lightly in flour, shaking off any excess.
• Cook the Meatballs: Heat a large skillet over medium heat and add 2 tablespoons extra light oil. Place the meatballs in the skillet and cook for 4 minutes on one side, then flip using tongs. Cover and cook for another 3 minutes, or until golden brown on all sides and fully cooked through. Transfer to a plate and set aside.
• Make the Sauce: In the same skillet over medium heat, melt 2 tablespoons unsalted butter, then whisk in 2 tablespoons flour. Stir continuously until the mixture turns golden. Slowly whisk in two cups of 2 cups low sodium chicken broth, stirring until the sauce begins to thicken.
• Whisk in ¼ cup sour cream, 1 teaspoon Dijon mustard, and season with ½ teaspoon smoked paprika, salt and black pepper to taste. Let the sauce simmer until it thickens enough to lightly coat meatballs.
• Return the meatballs to the pan, stirring gently to coat them in the sauce. Keep in mind the sauce will continue to thicken as it cools. Once warmed through, remove from heat and garnish with freshly chopped parsley.

Notes

• Refrigerate – Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat – Warm gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened too much.
• Freeze – The meatballs freeze well, but the sauce may separate slightly. Just whisk it back together while reheating for a smooth, creamy texture!

Nutrition

Calories: 315kcal | Carbohydrates: 21g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 287mg | Potassium: 544mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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