Chicken Meatballs in Creamy Gravy

Tender, flavorful chicken meatballs smothered in a rich, creamy gravy—a comforting, elegant dish that works for weeknights or special occasions. This recipe delivers maximum flavor with simple ingredients.

🍗 Classic Chicken Meatballs in Creamy Mushroom Gravy

*Serves 4-6*

Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken (thigh meat preferred for juiciness)

• ¼ cup Panko breadcrumbs

• ¼ cup finely grated Parmesan cheese

• 1 large egg, lightly beaten

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, finely chopped (or 2 tsp dried)

• 1 tsp Italian seasoning

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp olive oil for browning

For the Creamy Gravy:

• 3 tbsp butter

• 8 oz cremini mushrooms, sliced

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 3 tbsp all-purpose flour

• 2 cups chicken broth (low sodium)

• 1 cup heavy cream or half-and-half

• 1 tsp Dijon mustard (optional, for depth)

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt and pepper to taste

• Fresh parsley for garnish

👩‍🍳 Step-by-Step Instructions

1. Make the Meatballs

• In a large bowl, combine all meatball ingredients except olive oil. Mix gently with hands until just combined—do not overmix.

• Form into 1½-inch balls (about 20-24 meatballs). Place on a plate.

• Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (about 2-3 minutes per side) – they don’t need to be cooked through. Remove to a plate.

2. Make the Gravy

• In the same skillet, melt butter over medium heat. Add mushrooms and onion, cook 6-8 minutes until mushrooms release liquid and brown.

• Add garlic, cook 1 minute until fragrant.

• Sprinkle flour over vegetables and cook, stirring, for 1-2 minutes to make a roux.

• Gradually whisk in chicken broth until smooth, scraping up browned bits.

• Stir in heavy cream, Dijon, Worcestershire, and thyme.

3. Simmer Together

• Return meatballs to the skillet, nestling them into the gravy.

• Reduce heat to low, cover, and simmer for 12-15 minutes until meatballs are cooked through (165°F internal temperature).

• If gravy is too thick, add a splash of broth. If too thin, simmer uncovered a few more minutes.

• Taste and adjust seasoning with salt and pepper.

4. Serve

• Garnish with fresh parsley.

• Serve over mashed potatoes, egg noodles, rice, or creamy polenta.

🔄 Variations

Herbed Lemon Chicken Meatballs:

• Add zest of 1 lemon to meatball mixture

• Use 1 tbsp fresh dill instead of parsley

• Replace Worcestershire with lemon juice in gravy

Swedish-Style (Chicken Version):

• Add ¼ tsp ground nutmeg and allspice to meatballs

• Use beef broth for gravy

• Stir in 2 tbsp lingonberry or cranberry sauce at the end

Sun-Dried Tomato & Spinach:

• Add ¼ cup chopped sun-dried tomatoes to meatballs

• Stir 2 cups fresh spinach into gravy just before serving

• Use ½ cup cream + ½ cup tomato sauce for gravy base

Dairy-Free/Creamy Coconut:

• Use almond milk + cornstarch slurry instead of cream

• Coconut milk works beautifully with curry powder addition