Creamy Chicken Meatballs

If you’re craving something cozy but don’t want a sink full of dishes, these creamy chicken meatballs are for you. Tender ground chicken meatballs simmer right in a silky, savory cream sauce, so everything cooks in one pan and stays extra juicy. Serve them over pasta, rice, or mashed potatoes and call it dinner.

The best part? You don’t have to bake or brown anything separately. The meatballs cook gently in the sauce, which keeps them soft and flavorful. It’s the kind of dinner that feels like comfort food, but it’s still simple enough for a busy night.

Why You’ll Love These Chicken Meatballs

These are one of those recipes you’ll make again and again. The ingredients are basic, the steps are easy, and the sauce turns out rich and comforting every time. Plus, the meatballs stay tender (no dry, crumbly texture), and leftovers reheat really well.

This method ensures the meatballs stay perfectly tender and hold their shape while cooking in the sauce. No dry meatballs and no falling apart.

You can also make these creamy chicken meatballs ahead of time or freeze them for later. Be sure to check the tips below for the best results.

The creamy sauce is smooth, rich, and full of flavor. Made with sautéed vegetables, heavy cream, and a touch of seasoning, it adds moisture and depth and makes these chicken meatballs especially comforting.

Creamy Chicken Meatballs Ingredients

• Ground chicken – Lean ground chicken breast keeps the meatballs light and tender while absorbing all the flavors from the sauce. You can also use ground chicken thighs for extra juiciness.
• Bread – Soaked in cream, the bread helps keep the meatballs soft, moist, and perfectly tender.
• Onion – Sautéed onion adds natural sweetness and depth of flavor to both the meatballs and the sauce.
• Garlic – Fresh garlic brings warmth and savory flavor to the dish.
• Butter – Adds richness and helps build a flavorful base for the sauce.
• Carrot & bell pepper – These vegetables add sweetness, color, and extra texture to the creamy sauce.
• Tomato paste – A small amount adds depth and balances the creaminess of the sauce.
• Paprika & oregano – Simple spices that give the sauce a warm, savory flavor.
• Flour – Helps thicken the sauce so it coats the meatballs perfectly.
• Chicken broth or water – Creates the base of the sauce and keeps everything juicy while simmering.
• Salt & black pepper – Season to taste to bring all the flavors together.
• Fresh parsley – Adds freshness and a pop of color right before serving.

How to Make Creamy Chicken Meatballs

Don’t let the creamy sauce fool you — the steps are super straightforward. You’ll mix the meatballs, build the sauce in the same skillet, then let everything simmer until the meatballs are cooked through and the sauce is thick and velvety.

Soak the bread in cream or half-and-half and leave it soaking while you prepare the onion.

Slice the onion into half rings and sauté it in butter over medium heat until soft and lightly golden. Once cooked, squeeze the soaked bread well to remove excess liquid.

Add the sautéed onion and squeezed bread to a blender and blend until smooth. Transfer the mixture to a large bowl with the ground chicken.

Season the ground chicken with salt, black pepper, and garlic. Add the blended bread and sautéed onion, then mix everything together for 3–5 minutes until smooth and sticky.

To make the sauce, add butter to the pan and sauté the chopped onion for about 4 minutes. Add the carrot and cook for 5 minutes, then add the bell pepper and cook for another 6 minutes.

Stir in salt, black pepper, oregano, paprika, tomato paste, and garlic. Cook for 3 minutes until fragrant.

Sprinkle in the flour, stir, and cook for 2 minutes. Slowly pour in the chicken broth or water, then add the cream and stir until smooth.

Form large chicken meatballs and lightly coat them in flour. Gently place the meatballs into the sauce.

Note: Lightly wet your hands with water before forming the meatballs to prevent the mixture from sticking.

Cover with a lid and cook for 10 minutes. Carefully flip the meatballs, cover again, and cook for another 10 minutes.

Finish with fresh parsley and serve hot over pasta, rice, or mashed potatoes.

Pro Tips for Extra Juicy Chicken Meatballs

• Don’t skip the soaked bread: it’s the little trick that keeps chicken meatballs soft instead of bouncy.
• Mix a bit longer than you think: 3–5 minutes helps the mixture bind so the meatballs hold their shape.
• Keep the sauce at a gentle simmer: bubbling too hard can make the meatballs firm up.
• Make evenly sized meatballs: they’ll cook at the same time and stay juicy.
• Fix the sauce at the end: too thick → splash of broth. Too thin → simmer a couple minutes uncovered.

Variations & Substitutions

• Cheese lovers: top with a handful of Parmesan or shredded mozzarella at the end – the sauce gets extra creamy and the meatballs taste even more comforting.
• Use chicken thighs: swap in ground chicken thighs (or do half breast / half thighs) for even more juicy meatballs.
• Make it a little spicy: add a pinch of chili flakes or a small spoon of hot paprika to the sauce.
• Add greens: stir in a handful of spinach at the end and let it wilt right in the sauce.
• No heavy cream: half-and-half works, or use a mix of milk + a little extra butter (the sauce will be a bit lighter).
• Want a mushroom version? sauté chopped mushrooms with the onions for a deeper, “cozy” flavor.

Frequently Asked Questions

Can I make these ahead?
Yes – you can mix and shape the meatballs and keep them covered in the fridge for up to 24 hours. You can also freeze cooked leftovers (meatballs + sauce) for an easy dinner later.

Why did my chicken meatballs turn out dry?
Chicken can dry out fast if the heat is too high. Keep the sauce at a gentle simmer and don’t skip the soaked bread – it really helps.

Can I use this sauce for something else?
Definitely. It’s great with turkey meatballs, chicken cutlets, or even veggies like roasted cauliflower.

This recipe works because the cream-soaked bread keeps the meatballs tender while the sauce gently cooks them, locking in moisture and flavor.

Make Ahead & Storage Instructions

These creamy chicken meatballs are great for prepping ahead. You can mix and shape the meatballs earlier in the day, or freeze leftovers for an easy dinner later. The sauce reheats nicely too – just warm it gently and add a splash of broth or cream if it thickens.

• Make Ahead: Prepare the chicken meatball mixture as directed and store it covered in the refrigerator for up to 24 hours before cooking. You can also shape the meatballs and refrigerate them until ready to use.
• Refrigerate: Once fully cooked, allow the meatballs and sauce to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• Freeze: These creamy chicken meatballs freeze well. Store fully cooled meatballs with the sauce in a freezer-safe container for up to 3 months.
• Reheat: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of broth or cream if needed.