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Home » Recipes » Savoury » Main Courses » Meat: Poultry » Creamy Baked Chicken Meatballs and Mushrooms

May 21, 2013 Meat: Poultry

Creamy Baked Chicken Meatballs and Mushrooms

Creamy Baked Chicken Meatballs and Mushrooms

I made this dish actually quite some time back but didn’t have the chance to blog about it until today. There were baking events here and there, so I had to prioritise blogging them even though I baked them later – oops!

This is another easy and delicious recipe that I found from one of my favourite foodies – Suzanne from A Pug in the Kitchen! The most time-consuming part is probably only rolling the meatballs, as the sauce is a simple, 4-ingredient sauce put together within minutes, and not only is the sauce perfect with the meatballs, it tastes absolutely fantastic with mashed potatoes as well!

Creamy Baked Chicken Meatballs and Mushrooms

Do sear the meatballs before baking them as not only it holds them together (so it doesn’t disintegrate during baking), but searing helps to seal the meat juices inside. You can also substitute with ground beef, ground pork, or even a mixture of different meat – it’s that versatile!

The meatballs and sauce can be made ahead of time, before serving, just heat up the sauce, add to the meatballs, let it finish cooking in the oven and voilà – a home-cooked and impressive meal!

Step-by-step Photos

combine the meatball ingredients togetherroll them into meatballs
1) Combine the meatballs ingredients together.2) Roll them into meatballs and prep them for frying.
sear the meatballs on both sides until golden browntransfer meatballs into a heatproof dish
3) Sear them in a large frying pan until well-browned on all sides.4) Transfer the meatballs into a baking dish.
saute the mushrooms next!cook until mushrooms have reduced
5) Add in the mushrooms.6) Cook until mushrooms have reduced in size.
sauteed mushroomsflour to thicken the sauce
7) Transfer the mushrooms into the baking dish with the meatballs.8) Cook the flour for 1 minute.
adding in chicken stockadding cream into the sauce
9) Add in water and chicken stock cube (or use chicken stock if you have it on hand!)10) Add in cream and milk and bring to a simmer.
pouring the cream sauceready to be baked!
11) Pour the sauce over the meatballs and mushrooms.12) Bake for 15 minutes and serve!

Creamy Baked Chicken Meatballs and Mushrooms
Perfect for lunch!

Thank you, Suzanne (A Pug in the Kitchen) for sharing such a wonderful recipe! 🙂

I’m submitting this recipe to:

hosted by Joyce from kitchen flavours, organized by Bake For Happy Kids and my little favourite D.I.Y.



Print Recipe Pin Recipe

Creamy Baked Chicken Meatballs and Mushrooms

Serves 3 to 4
By Jasline N.
Servings: 0

INGREDIENTS
 

  • 1/3 cup Japanese dried bread crumbs, panko
  • 1/4 cup milk
  • 500 grams ground chicken
  • 1/4 onion, finely chopped
  • 1 garlic, minced
  • 1 tablespoon fresh, minced parsley
  • Salt and black pepper
  • Olive oil
  • 250 grams mushrooms, rinsed and sliced
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup chicken stock, or water + stock cube
  • 1/4 cup cream
  • 1/8 cup milk

INSTRUCTIONS

  • Combine bread crumbs and milk in a small bowl. Let set aside for 10 minutes.
  • In a large mixing bowl, combine the soaked bread crumbs, ground chicken, onion, garlic and parsley. Season generously with salt and black pepper and mix them well. Shape them into meatballs.
  • Heat a large frying pan over medium-high heat. Drizzle in a little olive oil and heat until the oil is slightly shimmering. Turn the heat down to medium-low and add in the meatballs in a single layer. Sear the meatballs until both sides are well-browned. Do this in batches if your pan is too small, adding more oil if necessary and watching the heat. Transfer the meatballs into a baking dish.
  • Using the same frying pan, add in the mushrooms and cook over medium heat until the mushrooms have reduced in size and are soft. Transfer the mushrooms into the baking dish with the meatballs, leaving the mushroom juices in the pan.
  • Preheat the oven to 200 degrees Celsius.
  • Heat the mushroom juices until it starts to simmer. Add in the flour and cook for 1 minute. Add in the chicken stock and bring it to a simmer. Add in the cream and milk and bring it to a simmer. Season with salt and black pepper. Taste and adjust the seasonings if needed.
  • Pour the cream sauce over the meatballs and mushrooms. Bake the meatballs on the middle rack for 15 minutes. Serve with potato-carrot mash and some sautéed french beans.

NOTES

adapted from Suzanne's (A Pug in the Kitchen) Turkey Meatballs in Cream Sauce
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Super naggy:

  • Ground 1 slice of stale bread and soak it in milk to substitute for the Japanese bread crumbs (panko).
  • Use your favourite herbs for the meatballs mix.

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Categories: Meat: Poultry Tags: cream, flat-leaf parsley, garlic, little thumbs up, meatballs, milk, minced chicken, mushroom, onion, panko, plain flour

Previous Post: « Auntie Ruby’s Char Siew (Asian BBQ Pork) – the Easy Way
Next Post: Starry Minsu and Green Green Grasslands in Cingjing, Taiwan »

Reader Interactions

Comments

  1. Sabrina teh says

    July 30, 2015 at 3:24 am

    Can I know what cream you are using ? Tq

    Reply
    • Jasline N. says

      July 30, 2015 at 7:34 am

      Hi Sabrina, I used Bulla thickened cream for this recipe. Hope this helps!

      Reply
  2. Sibella at bakingwithsibella.com says

    May 21, 2013 at 9:12 pm

    It looks super delicious Jasline! 🙂

    Reply
  3. Jasline says

    May 21, 2013 at 12:52 pm

    Thanks John! Pasta sounds amazing too! Would try it next time 😉

    Reply
  4. ChgoJohn says

    May 21, 2013 at 12:42 pm

    This is a great meatball recipe, Jasline, and I like that they’re served in a cream sauce. It sounds like a very tasty main, though, to tell you the truth, I’d probably serve it over pasta. I can’t help myself. 🙂

    Reply
  5. kitchen flavours says

    May 21, 2013 at 10:24 am

    Hi Jasline,
    If only I could grab that plate over! Looks so delicious! Yum! I bet my kids would love me more if I cooked this! 🙂
    Thank you for linking to LTU!

    Reply
  6. Christina @ Salt Pepper Brilliant says

    May 21, 2013 at 8:18 am

    These look so delicious! Stop by and say hi 🙂

    Reply
  7. apuginthekitchen says

    May 21, 2013 at 12:24 am

    Thank you so much Jasline, they look amazing. They really are good, and easy and budget conscience!

    Reply
  8. agatapokutycka says

    May 21, 2013 at 12:06 am

    Looks fantastic! It made my very hungry 😉

    Reply

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