Go Back
–+ servings
Creamy Parmesan Chicken Meatballs

Creamy Parmesan Chicken Meatballs for a Cozy Weeknight Meal

Experience the comforting delight of Creamy Parmesan Chicken Meatballs, perfect for a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can substitute with ground turkey or beef.
  • 1 cup Breadcrumbs Use almond meal or crushed pork rinds for keto-friendly.
  • 4 ounces Cream Cheese Light cream cheese can be used.
  • 1 cup Parmesan Cheese Freshly grated for best results.
  • 1 cup Mushrooms Chopped; spinach can be substituted.
  • 2 cloves Garlic Fresh garlic enhances flavor.
  • 1 cup Chicken Stock Low-sodium versions recommended.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be used as an alternative.
  • 2 tablespoons Parsley Fresh for garnish.

Equipment

  • Oven
  • Mixing Bowl
  • Saucepan
  • Baking sheet
  • Parchment paper

Method
 

How to Make Creamy Parmesan Chicken Meatballs
  1. Preheat the oven to 400°F (200°C).
  2. Mix all meatball ingredients in a large bowl until well incorporated.
  3. Shape the mixture into meatballs, about 1.5 inches in diameter.
  4. Place the meatballs on a parchment-lined baking sheet, spaced apart.
  5. Bake in the preheated oven for 15-18 minutes, optionally broiling for the last 2 minutes.
  6. Prepare the creamy sauce by combining chicken stock, Worcestershire sauce, cream cheese, and Parmesan on low heat until smooth.
  7. Combine the baked meatballs with the sauce, gently mixing until coated.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Chill the meatball mixture for better cohesion when shaping. Use a meat thermometer to check for a safe internal temperature of 165°F. Adjust sauce consistency as needed.

Tried this recipe?

Let us know how it was!