This recipe for Creamy Garlic Parmesan Chicken Meatballs is the ultimate one-pan comfort food, packed with rich, savory, and cheesy flavors. This dish features juicy, tender chicken meatballs, pan-seared until golden, then simmered in a luscious, velvety garlic-parmesan cream sauce. It’s a rustic, satisfying, and incredibly easy meal that’s guaranteed to be a hit with the whole family.
Perfect for a busy weeknight, this dish is pure, hearty comfort that comes together in about 30 minutes. The rich parmesan cream sauce is simply divine, especially when served over pasta or with crusty bread to soak up every last drop.
Why You’ll Love This Recipe
- Rich & Savory Flavor: A luscious garlic-parmesan cream sauce that’s packed with flavor.
- Juicy & Tender Meatballs: A foolproof method for perfectly moist chicken meatballs.
- One-Pan Dinner: Everything comes together in a single skillet for minimal cleanup.
- Quick & Easy: An elegant meal that’s simple enough for any night of the week.
Ingredients
For the Chicken Meatballs:
- 1.5 lbs Ground Chicken
- 1/2 cup Panko Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 Egg, lightly beaten
- 2 cloves Garlic, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Olive Oil, for searing
For the Garlic Parmesan Sauce:
- 3 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1/2 cup Chicken Broth
- 1 1/2 cups Heavy Cream
- 1 cup Grated Parmesan Cheese
- 1/4 teaspoon Red Pepper Flakes (optional)
- 2 tablespoons Fresh Parsley, chopped
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Make the Meatballs: In a large bowl, gently combine the ground chicken, panko breadcrumbs, 1/2 cup Parmesan cheese, egg, minced garlic, salt, and pepper. Do not overmix. Roll the mixture into 1.5-inch meatballs.
- Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and sear until golden brown on all sides. The meatballs do not need to be cooked through at this stage. Remove from the skillet and set aside.
- Start the Sauce: Reduce the heat to medium. In the same skillet, melt the butter. Add the 4 cloves of minced garlic and the red pepper flakes and cook for about 30-60 seconds until fragrant.
- Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer.
- Melt the Cheese: Reduce the heat to low. Whisk in the 1 cup of grated Parmesan cheese until the sauce is smooth and creamy.
- Combine: Return the seared meatballs to the skillet, nestling them into the sauce. Cover and let the meatballs simmer for 10-15 minutes, or until they are cooked through.
- Finish and Serve: Stir in the fresh parsley. Season with salt and pepper to taste. Serve immediately.
Tips & Variations
- Pro Tip: For the best sauce, use freshly grated Parmesan cheese from a block. It melts much more smoothly than pre-shredded cheese.
- Don’t Overmix: Gently combine the meatball ingredients to ensure they stay tender and juicy.
- Add Spinach: Stir in a few handfuls of fresh spinach at the end and let it wilt into the sauce for extra nutrients.
- Add Sun-Dried Tomatoes: For a tangy, savory addition, stir in 1/4 cup of chopped sun-dried tomatoes with the garlic.
Frequently Asked Questions (FAQ)
- Can I use ground turkey or pork?
- Yes, this recipe is fantastic with ground turkey. The flavor will be slightly different with ground pork, but still delicious.
- How do I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet on the stovetop, adding a splash of milk or broth to loosen the sauce.
- Can I bake the meatballs instead of searing?
- Yes. Bake them on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes until browned, then add them to the simmering sauce to finish cooking.
Serving Suggestions
- These Creamy Garlic Parmesan Chicken Meatballs are perfect served over a bed of fettuccine, penne pasta, or zoodles for a low-carb option. They are also fantastic with creamy mashed potatoes or simple white rice.
Parmesan Chicken Meatballs with Creamy Spinach Recipe
Tender, juicy chicken meatballs loaded with Parmesan and herbs are roasted and finished in a creamy garlic spinach sauce. This easy, comforting dinner comes together in under an hour and tastes like a cozy Italian favorite!
Ingredients
Equipment
Method
- Arrange oven rack in the upper third and preheat oven to 425°F. Line a rimmed baking sheet with parchment or foil sprayed with cooking spray.
- In a large bowl, combine 2 minced garlic cloves, 1/4 cup Parmesan, parsley, breadcrumbs, 1/4 cup half-and-half, egg, 1¼ teaspoons salt, onion powder, and black pepper. Stir until combined.
- Add ground chicken and mix gently until evenly combined. Scoop heaping 2-tablespoon portions (about 20) and roll into smooth balls. Place evenly on the prepared baking sheet.
- Roast for 12–15 minutes, until cooked through (165°F internal temperature). Turn on broiler and broil 2–3 minutes to brown tops while you make the sauce.
- Melt butter in a 12-inch skillet over medium heat. Add remaining 2 minced garlic cloves, flour, Italian seasoning, red pepper flakes, and 1/4 teaspoon salt. Stir constantly for 30 seconds.
- Whisk in remaining 3/4 cup half-and-half and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook 4–5 minutes until thickened and coats the back of a spoon.
- Add spinach and 1/4 cup Parmesan to sauce; stir until spinach wilts, about 30 seconds.
- Transfer cooked meatballs into the sauce and gently toss to coat. Garnish with additional Parmesan and serve warm.
Notes
Make ahead: Meatballs can be prepped and refrigerated raw or baked up to 2 days ahead, or frozen up to 3 months. Reheat in a 400°F oven until hot before adding to sauce. Leftovers keep 4 days in the fridge — add a splash of broth or half-and-half when reheating to loosen the sauce.
