I like this recipe because it comes together quickly and still feels hearty and homemade. I enjoy how the baked chicken meatballs stay juicy while soaking up the rich gravy. I also appreciate that it’s gluten free and flexible enough to pair with different sides depending on what I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground chicken 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 1 large egg 2 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes (optional) 2 tablespoons olive oil 2 cups chicken broth 1 cup heavy cream 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon cornstarch mixed with 2 tablespoons water
Directions
I start by combining the ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic, onion powder, salt, black pepper, and red pepper flakes in a large bowl. I mix everything until it’s well combined.
I preheat the oven to 400°F and form the mixture into evenly sized meatballs. I place them on a parchment-lined baking sheet and bake them until fully cooked and lightly golden.
While the meatballs bake, I heat olive oil in a large skillet over medium heat. I add the chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard, stirring until everything is combined and gently simmering.
Once the meatballs are done, I carefully add them to the skillet and gently coat them in the gravy. If I want a thicker sauce, I stir in the cornstarch mixture and let it cook until the gravy reaches the consistency I like.
I serve the meatballs hot with plenty of gravy spooned over the top.
Servings and Timing
I get about 4 servings from this recipe. Prep time takes around 15 minutes, cook time is about 20 minutes, and the total time comes to roughly 35 minutes.
Variations
I sometimes mix chopped spinach or finely diced mushrooms into the meatball mixture for extra flavor. When I want a different taste, I substitute ground turkey for the chicken. I also enjoy adding a pinch of smoked paprika to the gravy for a subtle twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm everything gently on the stovetop or in the microwave, adding a splash of broth if the gravy thickens too much.
FAQs
Can I make the meatballs ahead of time?
I often prepare and bake the meatballs in advance, then store them until I’m ready to reheat them in the gravy.
How do I keep the meatballs from drying out?
I make sure not to overbake them and let them finish cooking gently in the gravy.
Can I freeze this recipe?
I freeze the cooked meatballs and gravy together in a sealed container for up to two months.
What can I serve with these meatballs?
I usually serve them over rice, mashed potatoes, or even gluten-free pasta.
Can I make the gravy lighter?
I sometimes replace part of the heavy cream with extra chicken broth for a lighter sauce.
Conclusion
This gravy-based chicken meatball recipe is one I come back to when I want something cozy and reliable. I enjoy how simple it is to prepare and how comforting it feels to serve, making it a great option for everyday meals.
