Chicken Meatballs in Creamy Gravy

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Chicken Meatballs in Creamy Gravy 🍗🥣

Description:
These tender and juicy chicken meatballs simmered in a rich, creamy gravy are perfect for a cozy dinner. Serve them over rice, mashed potatoes, or buttered noodles for a comforting meal that everyone will love.

Ingredients

For the Meatballs:

  • 1 pound ground chicken

  • 1/2 cup breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped fresh parsley

  • 1 large egg

  • 2 cloves garlic, minced

  • 1 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

For the Creamy Gravy:

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 2 cups chicken broth

  • 1/2 cup heavy cream (or half-and-half for lighter version)

  • 1 teaspoon Dijon mustard (optional, adds depth)

  • Salt and pepper, to taste

  • 1/4 teaspoon paprika or smoked paprika (optional, for extra flavor)

For Garnish:

  • Chopped fresh parsley

  • Grated Parmesan (optional)

Directions

1. Make the Meatballs

  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, parsley, egg, garlic, onion powder, salt, and pepper.

  2. Mix gently with your hands or a spatula until just combined—don’t overmix, or meatballs can turn dense.

  3. Form the mixture into small meatballs, about 1 1/2 inches in diameter. Place them on a plate or tray.

2. Cook the Meatballs

Option 1: Pan-fry

  • Heat 1–2 tablespoons of oil in a large skillet over medium heat.

  • Brown the meatballs on all sides for 3–4 minutes. They don’t need to be fully cooked through yet, as they will finish cooking in the gravy.

  • Remove meatballs and set aside.

Option 2: Bake

  • Preheat oven to 375°F (190°C).

  • Place meatballs on a parchment-lined baking sheet and bake for 15–20 minutes until lightly golden.

3. Prepare the Creamy Gravy

  1. In the same skillet (or a separate saucepan), melt butter over medium heat.

  2. Whisk in the flour and cook for 1–2 minutes until it forms a light roux.

  3. Gradually whisk in chicken broth, making sure there are no lumps.

  4. Add heavy cream and Dijon mustard (if using), then simmer for 3–4 minutes until slightly thickened.

  5. Season with salt, pepper, and paprika.

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