Chicken Meatballs in Cream Sauce

There’s something so satisfying about a pan full of golden-browned chicken meatballs swimming in a creamy, cheesy sauce. This dish is a full-on comfort meal—rich, cozy, and just the kind of thing that turns a regular weeknight into something special.

I often make this for Sunday dinner when we’re all craving something warm and filling. It’s one of those recipes that doesn’t demand much, yet it tastes like you put in a ton of effort. Spoon it over pasta, egg noodles, mashed potatoes, or even pile it onto crusty bread for a meatball sandwich. Honestly, the sauce alone is worth licking the plate for.

Why I Keep Coming Back to This One

Let’s be real—ground chicken on its own isn’t the most exciting ingredient. But with the right flavor boosters, it transforms into juicy little flavor bombs. These chicken meatballs come together quickly and soak up that creamy garlic-Parmesan sauce like a sponge. My family loves them, and I’ve served them at gatherings where even the pickiest eaters asked for seconds.

The best part? You can prep a big batch in advance. I’ve even frozen the meatballs before and tossed them into the sauce straight from the freezer—still turned out amazing.

And don’t worry if you’re not a perfectionist at rolling meatballs. Rustic, slightly uneven ones cook and taste just as good. Actually, I kind of love how they look when they’re not all the same.

Here’s What You’ll Need

These ingredients are simple, but together they pack in loads of flavor.

• Ground chicken: Lean and easy to work with. Just don’t overmix, or it’ll turn dense.
• Onion & garlic: Grated or finely minced so they disappear into the mix and flavor every bite.
• Egg: Helps bind the meatballs together.
• Breadcrumbs or fresh bread: Use what you have—I’ve even used leftover brown bread and blitzed it in the blender when I ran out of white bread.
• Parmesan cheese: Adds saltiness and richness that makes the meatballs feel more indulgent.
• Smoked paprika & black pepper: For warmth and depth.
• Fresh parsley: Brightens everything up.

And for the sauce:

• Butter or olive oil
• Flour (for the roux)
• Garlic & onion
• Chicken stock
• Milk and heavy cream
• Parmesan cheese

Rolling the Meatballs (Without Losing Your Mind)

Shaping meatballs doesn’t need to be a fuss. I usually use a small cookie scoop to portion them, then roll quickly between my palms. If you’re making a big batch, pop on your favorite playlist or a podcast and just get into a rhythm. Don’t stress about making them perfect—slightly uneven is totally fine and even adds charm.

Also, here’s a tip I swear by: mix everything except the ground chicken first. It helps all the seasonings distribute evenly. Then gently fold in the meat—no overmixing, or they’ll get tough.

Browning Makes Everything Better

I like to use my cast iron skillet here—it gives the meatballs a beautiful sear that adds flavor and texture. You don’t need to cook them through at this stage, just get that golden crust on the outside. They’ll finish cooking in the sauce.

If your pan is small, cook them in batches. Overcrowding steams the meatballs instead of browning them, and that’s just not the vibe we’re going for.

Once they’re seared, take them out and set them aside while you whip up that dreamy sauce.

Making the Cream Sauce (Yes, It’s as Good as It Sounds)

Start by softening garlic and onion in the same skillet. All those little browned bits left behind from the meatballs? That’s pure flavor, so don’t wipe the pan.

Then you make a simple roux with flour, add chicken stock, milk, and a splash of cream. As it simmers, it thickens into a silky sauce that’s already pretty tasty on its own. But once the Parmesan goes in? Game over. So much richness, and it clings to the meatballs beautifully.

Slide the meatballs back into the sauce and let them finish cooking, just a few minutes on low heat. The sauce thickens even more as it simmers, coating each meatball perfectly.

My Favorite Ways to Serve This

This is a super flexible dish—kind of a choose-your-own-adventure situation. Some of my go-tos:

• With pasta: Fettuccine or tagliatelle is great, but even spaghetti works.
• Over rice: White, brown, or garlic butter rice—it all works.
• With mashed potatoes: Super comforting combo.
• As sliders or subs: Just toast the bread and spoon them in. Great for parties.

Keep These Tips in Mind for Juicy Results

• Use fresh breadcrumbs or soaked white bread: If you only have brown bread (like I often do), it still works—just make sure it’s soft and not too dry.
• Don’t overmix the meat. Really, this one makes a big difference. Gentle hands give the best texture.
• Sear, don’t steam. Browning adds so much flavor—just give the meatballs some space in the pan.
• Don’t cook them all the way in the pan. The sauce is where the magic happens. Let them finish gently in the sauce so they stay moist.

Storing and Reheating

These meatballs are great for leftovers. I store them in an airtight container in the fridge for up to 4 days. The sauce thickens in the fridge, but just warm it gently on the stove or microwave and splash in a bit of milk or stock to loosen it back up.

They also freeze really well. You can freeze the meatballs separately or freeze them already in the sauce. Either way, defrost in the fridge overnight and warm through on the stovetop.

Try Other Chicken Recipes:

Rotisserie Chicken Mushroom Soup

Air Fryer Chicken Pot Pie

Southern Chicken and Rice crockpot