The Best-Ever Chicken Meatballs You’ll Want Again & Again
How to Make Chicken Meatballs with a Creamy Spinach and Mushroom Sauce!
Recipe Video
Recipe Ingredients
For the Meatballs:
- 4 tablespoons of Clarified Butter or Olive Oil
- 1 large Onion
- 1 tablespoon Garlic chopped
- 2 teaspoons Thyme freshly chopped
- 2 pounds 900g boneless ground Chicken
- 12 ounces 340g Salami de Genoa, finely diced
- 3 tablespoons 45ml Sundried Tomatoes, finely chopped
- 1 ½ cups 150g Fresh Breadcrumbs (you can use Panko as a substitute)
- Salt and Pepper, to taste
- 2 large Eggs
- 1/4 cup 60ml Buttermilk
- 2 tablespoons 8g Parsley freshly chopped
For the Sauce:
- 1 Shallot, finely chopped
- 2 cups 200g Mushrooms, sliced
- Salt and Pepper, to taste
- 1 cup Spinach Leaves chopped
- 2 tablespoons Sun-dried Tomatoes chopped
- 1 teaspoon Thyme Leaves, fresh chopped
- ¼ cup 120ml Chardonnay Wine
- 1 tablespoon 15ml Olive Oil
- 1 tablespoon 15g Garlic, minced
- 1/2 cup 60ml Chicken Stock
- 1/2 cup 60ml Heavy Cream
- 1/2 teaspoon Worcestershire Sauce
- 1 tablespoon 15g Unsalted Butter
- Cornstarch IF NEEDED
- Fresh Parsley, for garnish
Recipe Instructions
Prepare the Meatballs:
- In a non-stick fry pan, heat 2 tablespoons clarified butter and sauté the onion when light golden brown add the garlic and the thyme and let them cool to room temperature.
- In a large bowl, add the chicken breasts, add the sautéed and cooled onions, salami, sun-dried tomatoes, breadcrumbs, salt, and pepper, add the eggs and buttermilk. Add chopped fresh parsley. Mix all the ingredients together thoroughly.
- Shape the mixture into meatballs using an ice cream scoop or your hands. Ensure they are evenly sized for even cooking. Place the meatballs in the refrigerator for at least 45 minutes to chill.
- Heat the remaining 2 tablespoons clarified butter in a fry pan over medium heat. Add the chilled meatballs in batches and cook until they are golden brown on all sides. Remove the cooked meatballs from the pan and set them aside on a plate.
Prepare the Sauce:
- In the same fry pan, you cooked the meatball, add a bit more butter if needed. Sauté the chopped shallots and sliced mushrooms until they are soft and browned.
- Add the spinach, sundried tomatoes and season with salt and pepper to taste.
- Add the thyme, Garlic, Chardonnay and let it reduce until most of the liquid has evaporated.
- Add the minced garlic and fresh thyme leaves. Stir in the chicken stock, heavy cream, and Worcestershire sauce. Let the sauce simmer for a few minutes until it thickens slightly.
- Return the cooked meatballs to the pan, coating them in the creamy mushroom sauce. Cover the pan, and simmer for an additional 5-7 minutes, allowing the meatballs to absorb the flavors of the sauce. and cook until they have an internal temperature of 165°F (74°C).
- Serve the Mediterranean-Style Chicken Meatballs with Mushroom Creamy Garlic Sauce over cooked pasta, rice, or on their own. Garnish with fresh parsley for a pop of color and extra flavor. Enjoy your delicious homemade Chicken Meatballs with a Mediterranean twist!
You can find the items below used in making this dish at our online store!
Notes
Frequently Asked Questions: Chicken Meatballs in a Creamy Mushroom Sauce Recipe
1. Can I use other kinds of meat besides chicken to make these meatballs?
Absolutely, you can use whatever your favorite meat is whether that be beef, pork, or turkey based on your preference.
2. Can I substitute other ingredients in the chicken meatballs?
Yes, if you don’t like salami, you can leave it out. Similarly, if you don’t have sun-dried tomatoes, it’s not mandatory. Feel free to adapt the recipe to your tastes.
If you don’t have fresh breadcrumbs, you can use alternatives like panko or dry breadcrumbs. In a pinch you can even use crushed crackers such as ritz crackers or saltines. Remember though these do add additional salt, so season accordingly.
4. How do I shape the chicken meatballs?
An ice cream scoop can help ensure consistent sizing, but it’s not necessary. Once shaped, it’s recommended to chill them for about 45 minutes to prevent them from falling apart while cooking.
5. How many meatballs does this recipe make?
This recipe can make up to 24 chicken meatballs.
6. What is the best way to cook the chicken meatballs?
The meatballs should be sautéed until they are golden brown using clarified butter.
7. Can I add other ingredients to the mushroom sauce?
Yes, ingredients like chopped spinach, sun-dried tomatoes, chopped red peppers, celery or whatever similiar ingredients you prefer can be added to enhance the sauce.
8. How can I thicken the sauce?
If the sauce is too thin, a cornstarch slurry can be added to achieve the desired consistency. for more information check out How to Thicken a Sauce, Soup, Gravy, or Stew Perfectly!
9. How do I ensure the chicken meatballs are cooked through in the sauce?
The meatballs should be cooked in the sauce until they reach an internal temperature of 160-165°F.
10. How long should I let the chicken meatballs simmer in the sauce?
Allow the meatballs to simmer gently in the sauce until fully cooked through. This could take several minutes, but ensure they reach the recommended internal temperature of 160-165°F.
11. What is the role of clarified butter in this recipe?
Butter, especially clarified butter, adds flavor and richness to both the meatballs and the sauce. Clarified butter gives you a much better flavor then virtually any other type of oil. And has a much higher smoke point so you can cook at a much higher heat without the fear of it burning. Click here to learn How to Make Clarified Butter
12. Can I freeze the chicken meatballs for later use?
Yes, any extra meatballs can be frozen and used at a later time. Be sure to place them in an airtight container. Placing them in a plastic storage bag and squeezing out all the air will help ensure they do not get freezer burn.
13. Is wine necessary for the sauce?
Wine adds depth to the sauce, but ensure all alcohol is evaporated during cooking. If preferred, it can be omitted.
14. Can I serve these chicken meatballs with pasta?
Yes, chicken meatballs in creamy mushroom sauce are delicious over pasta or even rice, making for a delicious main dish.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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