Creamy Garlic Butter Chicken Meatballs – Comforting, Saucy, and Easy

If you love comfort food that still feels light and fresh, these Creamy Garlic Butter Chicken Meatballs belong in your rotation. They’re tender, juicy, and simmered in a silky garlic butter cream sauce that clings to every bite. You can spoon them over pasta, mashed potatoes, rice, or roasted veggies and call it dinner.

The ingredients are simple, the method is straightforward, and the flavor payoff is big. This is the kind of weeknight recipe that also feels special enough for company.

Why This Recipe Works

• Chicken stays juicy: A mix of breadcrumbs, egg, and a splash of milk keeps the meatballs soft and tender rather than dry.
• Garlic butter base: Sautéing garlic in butter builds rich flavor fast, which then infuses the cream sauce and the meatballs.
• Pan-sear for browning: Browning the meatballs in the skillet adds a caramelized crust and savory depth you won’t get from baking alone.
• Balanced sauce: A touch of chicken broth brightens the cream, while Parmesan adds a salty, nutty finish without overpowering.
• Versatile and forgiving: Works with gluten-free breadcrumbs, dairy-free swaps, or turkey if that’s what you’ve got.

What You’ll Need

• For the meatballs:
• 1 pound ground chicken (preferably not ultra-lean)
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup grated Parmesan
• 1 large egg
• 2 tablespoons milk
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 to 3/4 teaspoon fine salt, to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for searing
• For the creamy garlic butter sauce:
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon flour (for thickening)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/4 cup grated Parmesan, plus more for serving
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley or chives for garnish

Instructions

1. Mix the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, milk, garlic, parsley, onion powder, paprika, salt, and pepper. Stir with a fork until just combined.

   The mixture will be soft—this is good.

2. Shape: Lightly oil your hands and form 18–22 small meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or parchment-lined tray.
3. Sear the meatballs: Heat olive oil in a large skillet over medium to medium-high heat. Add meatballs in a single layer without crowding.

   Cook 6–8 minutes, turning to brown all sides. They don’t need to be fully cooked yet. Transfer to a plate and repeat if needed.

4. Start the sauce: Reduce heat to medium.

   Add butter to the same skillet. When melted, add garlic and cook 30–60 seconds until fragrant. Sprinkle in flour and stir for 30 seconds to form a paste.

5. Build and simmer: Slowly whisk in chicken broth until smooth, scraping up any browned bits.

   Pour in cream, then add Parmesan and red pepper flakes if using. Season with a pinch of salt and pepper. Bring to a gentle simmer.

6. Finish cooking meatballs: Return meatballs and any juices to the pan.

   Simmer 6–8 minutes, turning once, until the meatballs are cooked through and the sauce thickens slightly. Internal temperature should reach 165°F (74°C).

7. Brighten and serve: Stir in lemon juice. Taste and adjust salt and pepper.

   Garnish with parsley or chives. Serve over pasta, rice, mashed potatoes, or with crusty bread.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze meatballs in sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce.

  Avoid high heat to prevent the sauce from splitting.

Benefits of This Recipe

• High-protein comfort: Chicken meatballs are satisfying without being heavy.
• Quick and weeknight-friendly: Ready in about 35 minutes with simple steps.
• Kid-approved flavors: Creamy, garlicky, and mild, with optional heat for adults.
• Flexible pairings: Works with pasta, grains, or veggies you already have.
• Budget-smart: Uses pantry staples and an affordable protein.

What Not to Do

• Don’t overmix the meat: Overworking the mixture makes tough meatballs. Mix just until combined.
• Don’t skip searing: Browning builds flavor and helps the meatballs hold together in the sauce.
• Don’t boil the sauce hard: A vigorous boil can cause the cream to separate. Keep it to a gentle simmer.
• Don’t overcook: Chicken dries out quickly.

  Pull them as soon as they hit 165°F.

• Don’t forget to season: Taste the sauce at the end and adjust salt, pepper, and lemon for balance.

Recipe Variations

• Mushroom spin: Sauté sliced mushrooms in the butter before adding garlic. Adds umami and a steakhouse vibe.
• Spinach and sun-dried tomato: Stir in a handful of chopped baby spinach and 2 tablespoons chopped sun-dried tomatoes in oil near the end.
• Lemon-herb: Add extra lemon zest and swap parsley for dill or basil for a brighter, springy taste.
• Heat lovers: Increase red pepper flakes or add a teaspoon of Calabrian chili paste to the sauce.
• Dairy-light: Use half-and-half and skip the flour. Reduce the sauce a bit longer for a thinner but still silky finish.
• Gluten-free: Use gluten-free breadcrumbs and replace flour with 1 teaspoon cornstarch mixed with 1 tablespoon cold broth; simmer until thickened.
• Turkey or pork: Swap ground chicken for turkey or a chicken-pork blend for extra richness.

FAQ

Can I bake the meatballs instead of pan-searing?

Yes.

Bake at 400°F (200°C) for 12–15 minutes, until nearly cooked through, then finish in the sauce for 5–7 minutes. You’ll lose a bit of crust but it’s hands-off and still delicious.

How do I keep chicken meatballs from sticking to the pan?

Use a well-heated skillet with a thin film of oil and avoid moving them too soon. Once they form a crust, they release more easily.

A nonstick or well-seasoned pan helps.

Can I make these ahead of time?

Absolutely. Shape the meatballs and refrigerate up to 24 hours before cooking. You can also cook them fully, chill, and reheat in the sauce with a splash of broth.

What can I use instead of heavy cream?

Half-and-half works well.

For dairy-free, use full-fat coconut milk or an unsweetened barista-style oat cream. Add an extra squeeze of lemon to balance richness.

How do I fix a sauce that’s too thick?

Whisk in warm chicken broth or a bit of milk, a tablespoon at a time, until it loosens to your liking. Re-season after thinning.

Why are my meatballs tough?

They were likely overmixed or overcooked.

Next time, combine gently, and pull them right at 165°F. Also make sure you include the milk and breadcrumbs for moisture.

What should I serve with these meatballs?

Pasta, mashed potatoes, or rice are classic. For something lighter, try garlicky green beans, roasted broccoli, or a lemony arugula salad.

Wrapping Up

Creamy Garlic Butter Chicken Meatballs deliver cozy flavors with minimal effort.

The meatballs are tender, the sauce is garlicky and rich, and the whole dish is adaptable to your kitchen and your taste. Keep this recipe on hand for nights when you want something satisfying, simple, and warm. One pan, big flavor, and leftovers you’ll look forward to—what’s not to love?