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Creamy Garlic Parmesan Chicken Meatballs

Creamy garlic Parmesan chicken meatballs with juicy, tender meatballs simmered in a velvety garlic Parmesan cream sauce. Brown first for great texture, then simmer until fully cooked and coated for a silky finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1.5 lb ground chicken
  • 0.5 cup Italian breadcrumbs
  • 0.33 cup grated Parmesan cheese
  • 1 large egg
  • 3 garlic
  • 2 tbsp chopped fresh parsley
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
For the Garlic Parmesan Sauce
  • 2 tbsp butter
  • 4 garlic
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.25 tsp crushed red pepper flakes optional
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Make the chicken meatballs
  1. In a large bowl, combine ground chicken, Italian breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, onion powder, paprika, salt, and black pepper.
  2. Mix gently until just combined so the mixture stays tender and doesn’t get overworked.
  3. Form into 18–20 meatballs, keeping the size consistent for even cooking.
Brown the meatballs
  1. Heat olive oil in a large skillet over medium heat until shimmering.
  2. Brown the meatballs for 6–8 minutes, turning frequently, until nearly cooked through.
  3. Transfer the meatballs to a plate and set aside while you make the sauce.
Cook the garlic Parmesan sauce
  1. Melt butter in the same skillet over medium heat.
  2. Add garlic and cook for about 30 seconds until fragrant, stirring constantly.
  3. Sprinkle in the flour and whisk continuously for 1 minute to remove the raw flour taste.
  4. Slowly whisk in chicken broth until smooth, scraping up any browned bits.
  5. Stir in the heavy cream.
  6. Add Parmesan cheese, Italian seasoning, black pepper, and crushed red pepper flakes, stirring until combined.
  7. Simmer for 3–5 minutes until the sauce thickens to a velvety consistency.
Finish cooking and serve
  1. Return the meatballs to the skillet and coat them in the sauce.
  2. Simmer another 5–7 minutes until the meatballs are fully cooked and coated.
  3. Garnish with fresh parsley and extra Parmesan, then serve over pasta, mashed potatoes, rice, or with crusty bread.

Notes

For the juiciest meatballs, mix only until the ingredients come together and avoid compacting when shaping. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of cream or broth to loosen the sauce. Freezing: freeze meatballs and sauce for up to 2 months, thaw overnight in the fridge and reheat until hot. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick but still creamy).