Juicy Chicken Meatballs with Gravy

Picture a cozy evening dinner table bathed in warm light, the aroma of tender meatballs and rich, velvety gravy filling the room. These Juicy Chicken Meatballs with Gravy are the perfect comfort‑food centerpiece for family gatherings, relaxed Sunday meals, or even a midweek pick‑me‑up. Inspired by the rich traditions of Scandinavian cuisine and modern home‑cooking love, they bring an unexpected twist to classic meatball dinners by spotlighting lean, flavorful chicken in a creamy gravy sauce. Whether you’re craving the nostalgia of a homemade, comforting meal or want a unique dish to share at your next potluck, this recipe invites you in, promising juicy, melt‑in‑your‑mouth meatballs and a gravy so good you’ll be dunking bread until the last drop.

Why You’ll Love This Recipe

1. Lean, flavorful protein

Many meatball recipes rely on beef or pork. Chicken keeps things lighter, while a careful blend of seasonings ensures bold taste.

2. Crazy tender texture

The secret: a combination of soaking breadcrumbs in milk, gentle mixing, and a touch of grated onion yields meatballs that stay juicy and never dry out.

3. Creamy comfort‑food gravy

A silky pan gravy made from drippings and enriched with cream or sour cream ties everything together—perfect for spooning over mashed potatoes, rice, or pasta.

4. Versatile and shareable

Serve with mashed potatoes and green beans for a classic dinner, load them into subs, or even skewer them as appetizers.

5. Impressive yet unfussy

They look and taste gourmet but are easy enough for everyday cooking. Plus, you’ll be making gravy—an heirloom cooking technique that never goes out of style.

Ingredients

For the Chicken Meatballs

• 1 lb (450 g) ground chicken (dark meat or a dark/white blend for moisture)

• ½ cup plain breadcrumbs (panko or regular)

• ¼ cup milk

• ½ small yellow onion, finely grated

• 1 large egg

• 2 cloves garlic, finely minced

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme (or 1 tsp fresh)

• 2 tbsp finely chopped fresh parsley (optional)

• 1–2 tbsp oil, for pan‑searing

For the Gravy

• 2 tbsp unsalted butter (or use pan drippings after cooking meatballs)

• 2 tbsp all‑purpose flour

• 1 ½ cups low‑sodium chicken broth

• ½ cup heavy cream or sour cream

• 1 tsp Dijon mustard

• ½ tsp salt, plus more to taste

• ¼ tsp black pepper

• Fresh chopped parsley, for garnish

Equipment You’ll Need

• Large mixing bowl

• Large skillet or sauté pan

• Measuring cups and spoons

• Whisk

• Oven‑safe baking dish or plate (optional)

• Instant‑read thermometer (optional but recommended)

Step‑by‑Step Instructions

1. Prep Your Breadcrumbs and Aromatics

In a small bowl, pour milk over breadcrumbs and let them soak while preparing the rest. Grate the onion and mince garlic. This step helps add moisture and even distribution.

2. Mix the Meatball Mixture

In a large bowl, combine:

• Ground chicken

• Soaked breadcrumbs (milk drained if excess)

• Grated onion and garlic

• Egg

• Dijon mustard

• Worcestershire sauce

• Salt, pepper, thyme, and parsley

Use your hands or a sturdy spoon and gently mix until ingredients are evenly incorporated. Avoid over‑mixing to keep meatballs tender.

3. Form the Meatballs

Wet your hands slightly and shape the mixture into 1‑inch meatballs (yields ~20–24). Try to make them uniform for even cooking.

4. Brown the Meatballs

Heat oil over medium heat in a large skillet. Add meatballs in a single layer without crowding. Brown lightly, about 3–4 minutes per side, turning gently to get an even golden crust. Remove browned meatballs to a plate.

5. Finish Cooking (Optional Oven Step)

If they aren’t fully cooked, place meatballs in an oven‑safe dish and bake at 350 °F (180 °C) for 8–10 minutes, or until internal temperature reaches 165 °F (74 °C). Alternatively, you can cook them fully in the skillet by lowering heat and covering.

Make the Creamy Gravy

1. Build the Roux

After removing meatballs, reduce heat to medium‑low. Add butter or use drippings. Once melted, stir in flour and whisk constantly for about 1 minute, until lightly golden and fragrant.

2. Add the Liquid

Whisk in chicken broth next, scraping any brown bits (“fond”) from the pan. Add Dijon mustard, salt, and pepper. Simmer gently for 3–5 minutes until thickened.

3. Enrich and Finish

Stir in heavy cream or sour cream. Taste and adjust seasoning. If gravy feels too thick, thin with extra broth or milk. Nestle meatballs back into gravy to keep warm.

Serving Suggestions

• Mashed potatoes – classic duo for sopping up gravy.

• Buttered egg noodles – comfort in every forkful.

• Rice, quinoa, or couscous – lovely for absorbing flavors.

• Roasted vegetables – Brussels sprouts, carrots, or green beans balance richness.

• Crisp salad – a light green salad with lemon‑olive oil dressing adds brightness.

Make‑Ahead Tips & Storage

• Meatball mixture can be formed and refrigerated up to 24 hours before cooking.

• Cooked meatballs last 3–4 days in the fridge in an airtight container.

• Gravy can be made ahead; refrigerate up to 3 days. Reheat gently—add a splash of broth or cream if too thick.

• Freezing: Freeze cooked meatballs (and gravy separately) up to 3 months. Thaw overnight and reheat slowly over low heat.

Variations and Customizations

Flavor Twists

• Herby lemon: Add 1 tsp lemon zest and 1 tsp dried oregano.

• Spicy kick: Stir in >½ tsp cayenne or chopped jalapeño.

• Cheesy surprise: Stuff each meatball with a small mozzarella cube.

Gravy Alternatives

• Mushroom gravy: Sauté chopped mushrooms before flour.

• Cream of — soup gravy: Swap broth for cream soup (e.g. cream of mushroom) and skip flour.

• Smoky BBQ: Stir in 2 tbsp BBQ sauce instead of mustard.

Protein Swaps

• Try ground turkey, pork, or beef if you prefer—adjust fat or moisture levels accordingly.

Nutritional Info (Per Serving)

(Estimate for 4 meatballs + ¼ cup gravy)

• Calories: ~320

• Protein: 27 g

• Fat: 18 g (with cream)

• Carbs: 10 g

• Fiber: 0.5 g

• Sodium: ~600 mg

Note: values will vary based on specific ingredients and granny’s secret touches!

A Bit of History and Flavor Inspiration

Meatballs are a universal comfort food, appearing in making centuries across Europe, Asia, and beyond. In Sweden, the tradition of små köttbullar (small meatballs) smothered in creamy gravy and lingonberry jam dates back to the 18th century. In America, the meatball found its way into sub sandwiches and party platters. This Juicy Chicken Meatballs with Gravy recipe marries those comforting, time‑honored techniques with healthier protein, vibrant aromatics, and stay‑at‑home ease—while preserving the indulgence of the creamy sauce. The result is modern comfort food with roots in tradition.

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