Chicken Meatballs In Cream Sauce

    If you’ve been around for a while, then you probably know how much we love meatball recipes over here at Budget Bytes. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.

    Close up of chicken meatballs in cream sauce in a skillet with a wooden spoon.

    “This recipe is outstanding! The lemon juice is a master touch. I will be making this on the regular.”

    Diana

    Easy Recipe for Creamy Chicken Meatballs

    These chicken meatballs are easy to make and use similar ingredients to our classic meatballs. However, I switched the ground beef and sausage to chicken and left out the milk in favor of Worcestershire sauce (the flavor it adds to this recipe is UNREAL). Chicken is also leaner when compared to the beef and sausage combo, so these chicken meatballs feel a little lighter while still giving you plenty of protein.

    I also wanted a creamy sauce to go with these chicken meatballs to add more moisture and flavor. The sauce is smooth and velvety, made from half and half, chicken broth, Parmesan cheese, lemon, and seasonings, coating every meatball just right. Plus, it all cooks in one pan, so clean up is a breeze!!

    Recipe Success Tips

    1. Ground chicken can dry out quickly, so I rely on three things to keep chicken meatballs moist: breadcrumbs, using 92% lean ground chicken, and a light hand when mixing. The breadcrumbs help retain moisture from the egg, and the higher fat content in the chicken keeps the meatballs tender instead of crumbly. I also mix the meat just until everything is combined. Overmixing can make the texture firm instead of soft and juicy once cooked.
    2. The best sauce (and what’s new). After a few rounds of retesting, I rebuilt the creamy sauce from the ground up to make sure it stays glossy and thick every time. This recipe now includes a quick roux made from a little extra butter and flour, then uses half-and-half instead of heavy cream. It still tastes exactly like the original, but the texture is far more reliable!
    3. As this recipe for chicken meatballs is made entirely from scratch, you have complete control over how thick you want the final sauce to be. Simmer it until it reaches the consistency you like. It’ll continue to thicken as it cooks. If it goes a little further than you want, mix in some broth to loosen it back up.
    4. Baked vs. skillet chicken meatballs. I usually pan-sear because the browning adds so much flavor, and I can build the sauce right in the same skillet. But baking is great when I want to keep things hands-off. The oven gives you evenly cooked meatballs, and you can make the sauce on the stove once they’re done. Both methods work well, so choose whatever fits your day.
    chicken meatballs in cream sauce in skillet
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    Chicken Meatballs in Cream Sauce

    These creamy chicken meatballs come together fast and deliver big comfort with a rich, silky sauce. A budget-friendly weeknight favorite that tastes like a special treat every time.
    Course Dinner, Lunch
    Cuisine American
    Total Cost $5.95 Recipe / $1.19 Serving
    Prep Time 15 minutes
    Cook Time 22 minutes
    Total Time 37 minutes
    Servings 5 (4-5 meatballs each)
    Calories 350kcal
    Author Marsha McDougal

    Equipment

    • Mixing Bowls
    • 3 qt. Cast Iron Casserole Skillet

    Ingredients

    • ½ cup plain breadcrumbs 55g, $0.16*
    • 1 tsp Italian seasoning $0.05
    • ½ tsp garlic powder $0.02
    • ½ tsp onion powder $0.02
    • ¾ tsp salt $0.05
    • ¼ tsp black pepper freshly cracked, $0.04
    • 3 Tbsp Parmesan cheese grated, (15g) $0.35
    • 1 lb. ground chicken 454g, $3.72**
    • 1 large egg $0.16
    • ½ tsp Worcestershire sauce $0.01
    • 2 Tbsp cooking oil 1 oz., $0.07

    Cream Sauce

    • 2 Tbsp butter 28g, $0.23
    • 1 garlic clove minced, $0.09
    • 2 Tbsp all-purpose flour 15g, $0.02
    • 1½ cups chicken broth 12oz., $0.18***
    • ½ cup half and half 4 oz., $0.35
    • ¼ tsp dried oregano $0.01
    • ¼ tsp salt $0.02
    • ¼ tsp black pepper freshly cracked, $0.04
    • 2 Tbsp Parmesan cheese grated, (10g) $0.23
    • 2 Tbsp lemon juice optional, $0.13****

    Instructions

    • Gather and prep your ingredients.
    • In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and parmesan.
    • Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
    • Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.

    Stove Top Cooking Instructions

    • In a large skillet, add the cooking oil and heat over medium. Once hot, add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
    • Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic until fragrant, about one minute.
    • Add flour to the skillet and stir to combine. Cook for one more minute.
    • Next, add the chicken broth, half and half, oregano, salt, pepper, grated parmesan, and 2 Tbsp of lemon juice. Stir to combine.
    • Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking.
    • Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.

    Oven Cooking Instructions

    • Alternatively, you can bake your chicken meatballs. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
    • Evenly space the chicken meatballs onto the parchment lined baking sheet and bake in the preheated oven for about 20 minutes, or until the internal temperature of the meatballs reaches 165ºF on a instant read thermometer.
    • Remove from the oven once fully cooked and set aside. Proceed to make the cream sauce on the stovetop as directed above. Add all of the meatballs to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking. Serve hot.

    See how we calculate recipe costs here.

    Notes

    *Breadcrumbs combine with the egg to help bind the ground chicken to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.
    **I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast. It is too lean and doesn’t have enough fat to keep the meatballs tender and moist. This recipe is also quite similar to our turkey meatballs recipe, so you should be able to sub in 93% lean ground turkey without issue.
    ***I use Better Than Bouillon to make my broth.
    ****A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!
    Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get when cooking in a skillet. The browned surface does provide additional flavor. I personally prefer cooking these meatballs in a skillet to keep everything in one pan, as you have to make the cream sauce in a skillet on the stovetop anyway.

    Nutrition

    Serving: 5meatballs | Calories: 350kcal | Carbohydrates: 14g | Protein: 22g | Fat: 23g | Sodium: 1021mg | Fiber: 1g

    How to Make Creamy Chicken Meatballs Step-by-Step Photos

    The ingredients to make chicken meatballs in cream sauce.

    Gather all of your ingredients.

    Breadcrumbs, grated parmesan and seasonings in a bowl.

    Make the seasoned breadcrumbs: Combine ½ cup breadcrumbs, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp black pepper, and 3 Tbsp grated parmesan in a small bowl.

    Ground chicken, egg, and breadcrumbs in a bowl.

    Make the meatballs: Now, add 1 lb. ground chicken to a separate large bowl along with 1 large egg, ½ tsp Worcestershire sauce, and the seasoned breadcrumb mixture. Use your hands to mix everything together until evenly combined. Don’t overmix as this can make the meatballs tough.

    Formed chicken meatballs on a baking tray.

    Use your hands to divide and shape the meat mixture into 24 meatballs (mine were about two tablespoons each).

    Chicken meatballs cooking in a skillet.

    Cook: Add 2 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot, add the shaped meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). You can add a little more cooking oil for the 2nd batch of meatballs if needed.

    Now, remove the cooked meatballs to a clean plate and set aside.

    Butter and minced garlic in a skillet.

    Make the cream sauce: In the same skillet you cooked the meatballs in, add 2 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.

    Flour and butter in a skillet.

    Add 2 Tbsp flour to the skillet and stir to combine. Cook for one more minute to remove the raw flour taste. The flour will combine with the melted butter to create a roux that will thicken the sauce.

    Seasonings, broth and spices added to a skillet to make a cream sauce.

    Next, add 1½ cups chicken broth, ½ cup half and half, ¼ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, 2 Tbsp grated parmesan, and 2 Tbsp of lemon juice (about half a lemon). Stir to evenly combine.

    Chicken meatballs in cream sauce in a skillet, with a spoon showing the thickness of the sauce.

    Simmer: Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your desired consistency.

    Finished creamy chicken meatballs in a skillet.

    Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy!

    Side view of creamy chicken meatballs on a plate with mashed potatoes.

    Serving Suggestions

    What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. A side of cheesy Tennessee onions would be incredible, too! But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles.

    Storage & Reheating

    You can keep any leftovers in airtight containers in the fridge for up to 3-4 days. Reheat them in a skillet until the internal temperature of the chicken meatballs reaches 165ºF. I wouldn’t freeze the cream sauce as it may separate and become grainy once thawed. However, you can freeze the cooked meatballs for 2-3 months. Place them into a freezer-safe container and let them thaw overnight in the fridge before using.

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    Our Chicken Meatballs in Cream Sauce recipe was originally published 9/23/24. It was retested, reworked, and republished to be better than ever 12/11/25.

    The post Chicken Meatballs In Cream Sauce appeared first on Budget Bytes.

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