Braised Chicken Meatballs with Mushrooms are a flavorful and comforting second course, perfect for a dinner or family lunch when you crave a rich and enveloping taste.

If you’re looking for an easy, quick, and super tasty recipe, you’re in the right place! Perfect for those who want to prepare something good and healthy without much effort. The meat remains juicy and full of flavor, becoming irresistible even for the little ones.

Preparing these meatballs is a piece of cake: it only takes 30 minutes, including cooking, to bring to the table a second dish that will surprise everyone.
And do you know what the secret is to making them really special?

The meatballs, made with ground chicken, remain tender and juicy, cooking slowly in a creamy sauce enriched with the earthy flavor of mushrooms (porcini, champignon, or mixed, your choice). It’s a simple recipe that always stands out, ideal to accompany with some hot polenta or rustic bread for soaking up the sauce!

If you don’t like chicken or simply want to vary, you can replace it with: turkey, beef, veal, or pork.

Perfect to enjoy freshly made with their creamy mushroom sauce, these delicious meatballs can also be prepared a few hours in advance without being cooked immediately. Cover them with cling film, without stacking them, and refrigerate them, then cook them shortly before serving.

Braised Chicken Meatballs with Mushrooms

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 15 Pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

474.79 Kcal

calories per serving

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Energy 474.79 (Kcal)
Carbohydrates 36.58 (g) of which sugars 2.88 (g)
Proteins 39.34 (g)
Fat 19.25 (g) of which saturated 5.57 (g)of which unsaturated 4.54 (g)
Fibers 3.96 (g)
Sodium 384.71 (mg)

Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Braised Chicken Meatballs with Mushrooms

1.1 lbs ground chicken (or turkey, or veal, etc.)
2 slices stale bread (150 g squeezed weight)
1 egg (large)
3 tbsps Parmesan cheese
to taste parsley
1 clove garlic
to taste breadcrumbs (if needed)
to taste extra virgin olive oil
carrot (and onion optional)
pepper
2.7 oz white wine
3.4 oz vegetable broth (or hot water Essential for the creamy sauce)
14.1 oz champignon mushrooms (Or mixed mushrooms or porcini, pleurotus, etc.)
to taste flour (About 4-5 tablespoons for dusting)

Tools

Steps

Braised Chicken Meatballs with Mushrooms

Soak the stale bread crumbs in cold or lukewarm water.
Squeeze the bread crumbs and add them to a bowl along with the ground chicken.
Add the whole egg, then the grated cheese.
Add the chopped fresh parsley, fine salt, and pepper.
Start mixing with your hands until you obtain a soft and combined mixture.
If needed, add a little breadcrumbs.
Take some dough and form balls by rolling them between the palms of your hands.
Try to make meatballs of the same size.
Lightly flour the meatballs (carefully removing the excess), and set them aside
In the meantime…
Clean the mushrooms by cutting off the stem end and removing the soil with a damp cloth, then cut them into pieces.
Brown a clove of garlic in the oil.
If you like, you can add a carrot and some chopped onion.
Add the mushrooms, salt them, and sauté them first on high heat to remove the water, then cook them on medium heat, stirring occasionally.
Once ready, season them with pepper, adjust the salt, remove them from the pan, and set them aside.
Place the meatballs (without stacking) and brown them on high heat for about 2-3 minutes per side, until they are golden. You can deglaze with a little white wine (optional).
Add 3.4 oz of hot vegetable broth (or hot water). The flour at the bottom will dissolve, creating the sauce.
Only at this point, add the mushrooms you set aside and let the meatballs absorb the flavors in the sauce for 1 minute.
Season with chopped parsley and serve immediately.
Enjoy your meal.

Tips

Remove all the excess flour. The meatballs should only be lightly coated. If you use too much flour, the sauce will be lumpy or too thick and taste “raw”.

Do not cook the mushrooms and meat simultaneously.
Cook the mushrooms first and remove them from the pan. This allows them to release water without steaming the meat.
Cook the meat quickly (2-3 minutes per side) and remove it (even if the cooking is not complete). The final cooking will happen in the sauce, keeping it tender.

Do not stack the meatballs in the pan during browning. Cook in two batches if necessary: the pan should be hot, and the meat should brown, not steam.

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