Chicken Meatballs & Mushrooms
Chicken meatballs browned in butter, simmered with mushrooms and garlic in a rich Worcestershire-spiked pan sauce.
Ingredients
For the Meatballs:
1 lb ground chicken
1 egg
2 Tbsp grated parmesan
1 Tbsp fresh parsley, chopped
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 Tbsp butter (for searing)
For the Mushroom Sauce:
1½ cups mushrooms, sliced (cremini or button)
2 cloves garlic, minced
2 Tbsp butter
1½ tsp Worcestershire sauce (sugar-free if possible)
¼ cup chicken broth
¼ tsp dried thyme
Salt & pepper, to taste
Optional Finishing:
1 tsp olive oil (for off-heat drizzle)
Fresh parsley or thyme for garnish
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 22g
Carbs: 3g
Preparation:
In a large bowl, combine ground chicken, egg, parmesan, parsley, onion powder, garlic powder, salt, and pepper. Mix well and form into small meatballs (about 1½ inches in diameter).
Heat 1 Tbsp butter in a large skillet over medium heat. Add meatballs in a single layer and brown on all sides, about 6–8 minutes total (they don’t need to be fully cooked yet). Remove and set aside.
In the same skillet, melt 2 Tbsp butter. Add sliced mushrooms and cook 4–5 minutes until browned. Add garlic and thyme and cook for 1 more minute.
Add Worcestershire and chicken broth to the skillet. Stir to deglaze and bring to a simmer. Return meatballs to the pan. Cover and simmer on low for 8–10 minutes until the meatballs are fully cooked and sauce is slightly reduced.
Taste and adjust salt and pepper. Optionally drizzle with a little olive oil off heat and sprinkle with fresh herbs. Serve hot over cauliflower mash, sautéed greens, or on its own.
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