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Sautéed cremini mushrooms and onions cooking in a skillet for creamy mushroom gravy.

Creamy Mushroom Chicken Meatballs

Tender, golden-brown chicken meatballs simmered in a rich, lightened garlic mushroom cream sauce made with extra virgin olive oil and Greek yogurt.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground chicken breast/thigh mix
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg
  • 5 cloves garlic 2 for meatballs, 3 for sauce, minced
  • 1 tsp Italian seasoning
  • 3/4 tsp salt divided
  • 1/2 tsp black pepper divided
  • 3 tbsp extra virgin olive oil divided
  • 8 oz cremini mushrooms sliced
  • 1 small yellow onion finely diced
  • 2 tbsp whole wheat flour
  • 1.5 cups low-sodium chicken broth
  • 1/2 cup plain Greek yogurt room temperature
  • 2 tbsp fresh parsley chopped

Method
 

  1. In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, 2 cloves minced garlic, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently and shape into 1.5-inch meatballs.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear meatballs for 6-8 minutes until golden brown on all sides. Remove and set aside.
  3. Lower heat to medium. Add remaining 1 tbsp olive oil, onions, 3 cloves garlic, and mushrooms. Sauté for 6-8 minutes until golden.
  4. Sprinkle flour over the mushrooms and stir for 1 minute. Slowly whisk in chicken broth until smooth.
  5. Reduce heat to low and whisk in Greek yogurt. Return meatballs and juices to skillet.
  6. Cover and simmer for 8-10 minutes until meatballs are cooked through (165°F). Garnish with parsley before serving.

Notes

Ensure Greek yogurt is at room temperature before whisking into the low-heat sauce to prevent separation.