Getting a comforting, flavorful dinner on the table takes just under an hour with my Tender Chicken Meatballs in Savory Sauce Recipe. These meatballs are everything you want—juicy, tender, and wrapped in a rich, homemade sauce that feels like a warm hug on a plate.
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Why You'll Love This Recipe
I've made plenty of meatball recipes over the years, but this Tender Chicken Meatballs in Savory Sauce Recipe really stands out for how perfectly moist and flavorful the meatballs turn out without any fuss. It’s the kind of recipe that feels special yet is straightforward enough for a busy weeknight.
- Moist and Tender Texture: Thanks to the clever mix of ground chicken and pork, these meatballs never dry out or get tough.
- Rich, Velvety Sauce: The homemade sauce uses a simple roux and broth with just the right seasoning to elevate the meatballs.
- Easy to Make at Home: I love how this recipe skips complicated steps like pre-sofening onions or frying, making it perfect for everyday cooks.
- Great Make-Ahead and Freezer Friendly: This recipe’s components store beautifully so you can plan ahead without stress.
Ingredients & Why They Work
Every ingredient in this Tender Chicken Meatballs in Savory Sauce Recipe plays a role in building flavor and texture. From the delicate mix of meats to the careful seasoning in the sauce, here’s why I choose each:
- Panko Breadcrumbs: They add the perfect binding without weighing down the meatballs, plus keep them light and tender.
- Parmesan Cheese: Adds saltiness and depth, boosting umami flavor.
- Fresh Parsley: Brings brightness and a subtle herbal note that freshens the meat mixture.
- Italian Seasoning: A classic blend that complements both the meat and sauce beautifully.
- Half and Half: Provides moisture to the meatballs for that tender bite.
- Yellow Onion & Garlic: Very finely minced, so they blend in without making the texture rough.
- Ground Chicken & Ground Pork: Using pork alongside chicken adds fat and flavor—key for juiciness.
- Butter & Flour (for the roux): The foundation of a silky, thick sauce that clings to each meatball.
- Chicken Broth & Beef Bouillon: The broth hydrates the sauce, and the beef bouillon adds complexity and darker color.
- Worcestershire Sauce & Seasonings: Little punches of flavor that round out the savory profile in the sauce.
Make It Your Way
One of the best things about this Tender Chicken Meatballs in Savory Sauce Recipe is how easy it is to swap ingredients based on what you have or prefer. I often change things up and encourage you to make it your own!
- Variation: I sometimes use all ground chicken for leaner meatballs, but adding ground pork really kicks up the flavor and juiciness—definitely worth trying if you haven’t.
- Spicy Kick: Add a pinch of red pepper flakes to the meatball mix or a dash of hot sauce in the sauce for a fun twist.
- Dairy-Free: Substitute half and half with unsweetened almond milk and omit the Parmesan for a dairy-free version.
Step-by-Step: How I Make Tender Chicken Meatballs in Savory Sauce Recipe
Step 1: Make the Perfect Meatball Mixture
Start by preheating your oven to 400°F. The secret here is mincing the onion and garlic very finely so you don’t have to soften them first—they’ll blend seamlessly into the meat. In a big bowl, mix the panko breadcrumbs, Parmesan, parsley, Italian seasoning, salt, and pepper. Then add the half and half, whisked egg, onions, and garlic. Give it a thorough mix until combined.
Next, add the ground chicken and pork, folding gently with your hands or a spatula. Don’t over-mix—that can make the meatballs tough. If your mix feels too wet, stir in a tablespoon or two more of breadcrumbs. Roll into roughly 24 round meatballs, about 1 ½ inches wide. For smoother meatballs, I like to chill them for 5 minutes then give them another gentle roll.
Step 2: Bake for Juicy, Firm Meatballs
Arrange your meatballs on a lightly greased, light-colored baking sheet. The light color helps with even baking and prevents burning on the bottoms. Bake for 15 minutes—enough to set the shape and partially cook them without drying out. This method keeps the meatballs tender and less prone to falling apart.
Step 3: Whip Up the Savory Sauce
While the meatballs are in the oven, melt butter over medium heat in a saucepan. Add flour, stirring constantly to cook off the raw taste—about 2 minutes until it’s lightly browned. Slowly add your sauce liquids (chicken broth, Worcestershire, bouillon cube dissolved, seasonings, and half and half), adding in small splashes and stirring thoroughly each time. This gradual addition helps the sauce thicken beautifully and prevents lumps.
Bring the sauce to a boil, then reduce to a simmer. If you want a richer, darker color, add a couple of drops of gravy master—totally optional but a trick I love. Once silky and smooth, add your baked meatballs back to the pan. Spoon sauce over and let them heat through for about 5 minutes to reach an internal temperature of 165°F.
Top Tip
From my experience, a few small tricks make this Tender Chicken Meatballs in Savory Sauce Recipe really shine—lessons learned after a few attempts in the kitchen!
- Don’t Overmix the Meat: Mixing just until combined keeps the texture light and lets the meatballs stay tender rather than dense or chewy.
- Finely Mince Aromatics: I’ve found that very finely minced onion and garlic make a huge difference—no raw bites, just smooth flavor throughout.
- Bake, Don’t Fry: Baking the meatballs helps them hold together better and frees you from standing over the stove.
- Slowly Add Sauce Liquids: Gradual addition after the roux helps prevent lumps and ensures a silky sauce.
How to Serve Tender Chicken Meatballs in Savory Sauce Recipe
Garnishes
I love topping these meatballs with a sprinkle of extra chopped fresh parsley or a little grated Parmesan right before serving. It adds fresh color and extra flavor that makes the dish pop visually and on your taste buds.
Side Dishes
Mashed potatoes are my go-to side because they soak up every bit of that flavorful sauce beautifully. Roasted green beans or a simple sautéed spinach also pair wonderfully to balance the richness.
Creative Ways to Present
For special occasions, I like serving the meatballs on a bed of creamy polenta or even alongside buttered egg noodles. Garnishing with toasted pine nuts or a few chili flakes adds a sophisticated touch that impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs and sauce separately in airtight containers—they last beautifully in the fridge for 2-3 days. Keeping them apart helps maintain the texture of the meatballs.
Freezing
This recipe freezes incredibly well. I freeze cooked meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. The sauce also freezes nicely in its own container. They’ll keep for up to 3 months, making future meals a breeze.
Reheating
To reheat, I place meatballs and sauce in a covered dish, warming in a 300°F oven for about 15 minutes. This method keeps the meatballs moist and the sauce silky, unlike microwaving which can dry things out.
Frequently Asked Questions:
Absolutely! You can use all ground chicken, or even substitute ground turkey. Just know that adding pork or sausage helps keep the meatballs moist and flavorful.
Baking helps the chicken meatballs hold together better since chicken is leaner. It’s also less messy and frees you up to make the sauce without extra pans to clean.
You can freeze the meatballs and sauce together, but I recommend freezing them separately for best texture. Thaw before reheating gently in the oven.
Mashed potatoes are classic and so perfect for sopping up the sauce. Roasted or sautéed green veggies balance the plate, and buttered noodles or creamy polenta also make excellent bases.
Final Thoughts
If you’re after a homey, reliable dinner that’s truly delicious and trustworthy, this Tender Chicken Meatballs in Savory Sauce Recipe is a keeper. I make it when I want comfort food without extra fuss, and every time it delivers. So go ahead—gather your ingredients, roll up your sleeves, and enjoy some meatball magic in your kitchen.
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Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Delicious and tender chicken meatballs baked to perfection and served with a rich, flavorful homemade gravy sauce. This recipe combines ground chicken and pork with fragrant herbs and spices for a comforting main dish, perfect served alongside mashed potatoes and roasted green beans.
Ingredients
Meatballs
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- ¼ cup parsley, roughly chopped
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup half and half
- 1 large egg, whisked
- ⅓ cup yellow onion, very finely minced
- 4 cloves garlic, minced
- 1 lb. ground chicken
- ½ lb. ground pork
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- ½ beef bouillon cube
- 1 teaspoon Worcestershire sauce
- 1 tablespoon half and half
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ½ teaspoon mustard powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- 2-3 drops gravy master (optional)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Add the half and half, whisked egg, finely minced onion, and minced garlic, mixing well to combine.
- Add Meat: Gently mix in the ground chicken and ground pork using your hands or a silicone spatula until just combined. Do not overwork to avoid tough meatballs. If mixture feels too wet, add 1 to 2 tablespoons more breadcrumbs.
- Form Meatballs: Roll the mixture into 24 meatballs, each about 1½ inches in diameter. Place them on a lightly greased, light-colored baking sheet. Optionally, refrigerate for 5 minutes and then roll them again to smooth out.
- Bake Meatballs: Preheat the oven to 400 degrees Fahrenheit. Bake the meatballs for 15 minutes until just cooked through. Remove from oven and set aside.
- Prepare Sauce Mixture: While meatballs bake, combine chicken broth, beef bouillon cube, Worcestershire sauce, half and half, onion powder, garlic powder, parsley, mustard powder, dried rosemary, ground sage, and pepper in a medium measuring cup with a spout.
- Make Roux: Melt butter over medium heat in a saucepan. Add flour and stir continuously for 2 minutes until the mixture turns light brown and the raw flour smell disappears.
- Cook Sauce: Gradually add the prepared sauce mixture in small splashes to the roux, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer, stirring occasionally. Optionally, add 2 to 3 drops of gravy master for a darker color.
- Combine and Heat: Add the baked meatballs back into the sauce, spooning sauce over them. Heat through for 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Serve: Serve the meatballs hot with mashed potatoes and roasted green beans for a complete meal.
Notes
- You can prepare the meatballs ahead of time and refrigerate or freeze them. If baking ahead, cool completely and store in an airtight container; refrigerate for 2-3 days or freeze up to 3 months.
- The sauce mixture (excluding butter and flour) can be made up to 2 days in advance and stored in an airtight container in the fridge.
- When ready to serve after storing, cook the sauce as usual, add baked meatballs, simmer until hot, and serve.
- For best texture, ensure onions are very finely minced so they do not need to be pre-cooked and meatballs hold together well.
- Using a combination of ground chicken and pork enhances flavor, but all ground chicken or poultry sausage can be used alternatively to total 1.5 lbs of meat.
- Beef bouillon adds depth of flavor and darker color; Better Than Bouillon or equivalent works well.
- Baking meatballs instead of pan-frying helps them hold their shape better, especially when using lean chicken.
- Leftovers reheat well in a 300 degrees Fahrenheit oven for about 15 minutes; thaw frozen meatballs overnight in fridge before reheating.
- Try variations such as Turkey and Stuffing Meatballs or Ricotta Meatballs for variety.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 120 kcal
- Sugar: 0.5 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 45 mg
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