These Cheesy Baked Chicken Meatballs in Creamy Garlic Sauce are pure comfort food. Tender, juicy chicken meatballs are seasoned with garlic, Parmesan, and Italian herbs, baked until golden, then covered in a rich, creamy garlic sauce and plenty of melted cheese.
This is an easy dinner that feels special without requiring a lot of work. Serve the meatballs over pasta, mashed potatoes, rice, or with crusty bread for soaking up every bit of that delicious sauce.
Why You’ll Love These Chicken Meatballs
These meatballs are baked instead of fried, which makes them simple and less messy to prepare. The inside stays tender and flavorful, while the creamy garlic sauce adds richness and turns the whole dish into a cozy family dinner.
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup Italian-style breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
For the Creamy Garlic Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
How to Make Cheesy Baked Chicken Meatballs
1. Preheat the oven.
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a baking sheet with parchment paper.
2. Make the meatballs.
Add the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, onion powder, salt, pepper, and parsley to a large bowl. Gently mix until everything is just combined. Avoid overmixing so the meatballs stay tender.
3. Shape the meatballs.
Scoop out the mixture and roll it into approximately 18 to 20 meatballs. Place them in the prepared baking dish, leaving a little space between each one.
4. Bake.
Bake for 18 to 22 minutes, or until the meatballs are golden and cooked through. The center should reach 165°F (74°C).
5. Make the garlic sauce.
While the meatballs bake, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
Sprinkle in the flour and whisk for about 1 minute. Slowly pour in the chicken broth and heavy cream while whisking continuously to prevent lumps.
6. Add the Parmesan.
Stir in the Parmesan, Italian seasoning, and black pepper. Let the sauce gently simmer for 2 to 4 minutes, until slightly thickened and creamy.
7. Combine everything.
Carefully transfer the baked meatballs into the creamy garlic sauce. Spoon the sauce over them, then sprinkle the mozzarella evenly over the top.
8. Melt the cheese.
Place the skillet or baking dish under the broiler for 1 to 2 minutes, watching closely, until the mozzarella is melted and lightly golden. Alternatively, bake at 400°F for another 5 minutes.
9. Garnish and serve.
Sprinkle with fresh parsley and serve hot with pasta, rice, mashed potatoes, or crusty bread.
Tips for the Best Chicken Meatballs
- Handle the ground chicken gently and avoid overmixing the mixture.
- Use freshly grated Parmesan for the best flavor and texture.
- Keep the meatballs similar in size so they cook evenly.
- Don’t let the garlic brown too much when making the sauce, or it can taste bitter.
- Watch the cheese carefully under the broiler because it can brown very quickly.
What to Serve with Creamy Chicken Meatballs
These meatballs are delicious over spaghetti, fettuccine, mashed potatoes, or creamy polenta. For a lighter meal, serve them with roasted broccoli, green beans, zucchini, or a simple green salad. And don’t forget some crusty bread for the creamy garlic sauce.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Yes. Ground turkey works very well in this recipe and can be substituted in the same amount. The texture may be slightly different depending on the fat content.
Can I make these meatballs ahead of time?
Yes. You can prepare and shape the meatballs up to one day ahead and keep them covered in the refrigerator until you’re ready to bake them.
Can I freeze chicken meatballs?
Yes. The baked meatballs can be cooled completely and frozen in an airtight freezer-safe container. For best texture, freeze the meatballs separately from the creamy sauce.
How do I know when the meatballs are done?
The safest way is to check the center with an instant-read thermometer. Ground chicken should reach 165°F (74°C).
Can I make the sauce without heavy cream?
You can substitute half-and-half, although the sauce will be lighter and may not be quite as thick and rich.
Cheesy Baked Chicken Meatballs in Creamy Garlic Sauce
<h2 style="margin-top:0;">Cheesy Baked Chicken Meatballs in Creamy Garlic Sauce</h2>
<p>
<strong>Prep Time:</strong> 20 minutes<br>
<strong>Cook Time:</strong> 25 minutes<br>
<strong>Total Time:</strong> 45 minutes<br>
<strong>Servings:</strong> 4
</p>
<h3>Ingredients</h3>
<h4>For the Meatballs</h4>
<ul>
<li>1 pound ground chicken</li>
<li>1/2 cup Italian-style breadcrumbs</li>
<li>1/3 cup grated Parmesan cheese</li>
<li>1 large egg</li>
<li>3 cloves garlic, minced</li>
<li>1 teaspoon Italian seasoning</li>
<li>1/2 teaspoon onion powder</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>1 tablespoon chopped fresh parsley</li>
</ul>
<h4>For the Sauce</h4>
<ul>
<li>2 tablespoons butter</li>
<li>4 cloves garlic, minced</li>
<li>1 tablespoon all-purpose flour</li>
<li>1 1/2 cups heavy cream</li>
<li>1/2 cup chicken broth</li>
<li>1/2 cup freshly grated Parmesan cheese</li>
<li>1/2 teaspoon Italian seasoning</li>
<li>1/4 teaspoon black pepper</li>
<li>1 cup shredded mozzarella cheese</li>
<li>2 tablespoons chopped fresh parsley</li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Preheat the oven to 400°F (200°C) and lightly grease a baking dish.</li>
<li>Combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, onion powder, salt, pepper, and parsley.</li>
<li>Shape the mixture into 18 to 20 meatballs and arrange them in the prepared dish.</li>
<li>Bake for 18 to 22 minutes, until cooked through and the center reaches 165°F (74°C).</li>
<li>Meanwhile, melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds.</li>
<li>Whisk in flour and cook for 1 minute.</li>
<li>Slowly whisk in chicken broth and heavy cream.</li>
<li>Stir in Parmesan, Italian seasoning, and black pepper. Simmer for 2 to 4 minutes until creamy and slightly thickened.</li>
<li>Add the baked meatballs to the sauce and spoon the sauce over them.</li>
<li>Top with mozzarella and broil for 1 to 2 minutes, or bake for about 5 minutes, until melted and golden.</li>
<li>Garnish with fresh parsley and serve hot.</li>
</ol>
<h3>Notes</h3>
<p>For an extra flavorful dinner, serve these meatballs over pasta and spoon plenty of the creamy garlic sauce over the top. Add freshly grated Parmesan and chopped parsley just before serving.</p>
