Crispy golden edges combined with a tender, melt-in-your-mouth center—there’s just something magical about this Juicy Chicken Meatballs with Savory Sauce Recipe. It’s my go-to when I want a dinner that feels special but doesn’t take HOURS to pull together.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Juicy Chicken Meatballs with Savory Sauce Recipe
- Top Tip
- How to Serve Juicy Chicken Meatballs with Savory Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Juicy Chicken Meatballs with Savory Sauce Recipe
Why You'll Love This Recipe
If you’re anything like me, you want recipes that balance flavor, texture, and ease. This Juicy Chicken Meatballs with Savory Sauce Recipe hits all those notes beautifully. I get so excited about how juicy the meatballs turn out, and the sauce is the perfect cozy companion.
- Perfectly Juicy: The mix of ground chicken and pork keeps the meatballs moist without being greasy.
- Easy to Make: Baking instead of frying means less mess and more hands-free time.
- Flavorful Savory Sauce: A rich, herb-spiced gravy that coats every bite, enhancing the meatballs without overpowering them.
- Versatile Serving Options: From cozy mashed potatoes to a fresh salad, these meatballs fit any meal style you want.
Ingredients & Why They Work
The ingredients in this Juicy Chicken Meatballs with Savory Sauce Recipe are carefully balanced to give you moist, tender meatballs and a sauce bursting with depth. Combining ground chicken with a bit of pork adds flavor and fat that keeps things juicy. Plus, simple pantry staples come together for the rich sauce.
- Panko Breadcrumbs: They provide a light binder without weighing down the meatballs, helping them stay tender.
- Parmesan Cheese: Adds umami and a subtle nuttiness that elevates the flavor.
- Parsley: Fresh herbs brighten the mixture and keep it from tasting bland.
- Italian Seasoning: A convenient blend of herbs that makes seasoning easy and flavorful.
- Yellow Onion: Minced finely, it melts into the meatballs for sweetness and moisture without big chunky bits.
- Garlic: Because, well, garlic makes everything better. Minced to infuse without overpowering.
- Ground Chicken and Pork: The chicken is lean and light while the pork adds fat for juicy texture and rich flavor.
- Butter and Flour (Roux): This combo thickens the sauce into a silky gravy that clings beautifully to the meatballs.
- Chicken Broth and Beef Bouillon: Together they create a deep, savory base that makes the sauce irresistible.
- Worcestershire Sauce: Adds a subtle tang and complexity, boosting the meatiness of the sauce.
- Seasonings (onion powder, garlic powder, parsley, mustard powder, rosemary, sage, pepper): Layered spices create a multifaceted savory profile that keeps every bite interesting.
Make It Your Way
One of the things I love most about this Juicy Chicken Meatballs with Savory Sauce Recipe is how easy it is to tweak to your tastes or what you have on hand. Whether you want to take it lighter, heartier, or add more herbs, it adapts beautifully.
- Variation: I sometimes swap the ground pork for ground turkey sausage when I’m craving an extra flavor punch without adding too much fat. It turns out fabulously juicy and flavorful that way.
- For a gluten-free version: Swap panko breadcrumbs for almond flour or gluten-free breadcrumbs. The texture changes slightly but it still holds well.
- Seasonal twist: Try adding fresh thyme or rosemary instead of Italian seasoning—they add a lovely freshness in cooler months.
Step-by-Step: How I Make Juicy Chicken Meatballs with Savory Sauce Recipe
Step 1: Prep Your Meatball Mixture with Care
Start by finely mincing the onion—you don’t want any big chunks here because they won’t have time to soften during baking. I use my knife and then give a quick pulse in the mini food processor for an ultra-fine texture. Combine the panko, Parmesan, parsley, Italian seasoning, salt, and pepper in a bowl. Add the half and half, whisked egg, minced onion, and garlic, then stir it all together until well combined. Gently mix in the chicken and pork with your hands or a silicone spatula, but be careful not to overwork it—this keeps the meatballs tender.
Step 2: Roll and Chill the Meatballs
Roll the mixture into about 24 meatballs, roughly 1 ½ inches wide. I like to place them on a lightly greased baking sheet with a light color so I can easily see when they start to brown. Then, pop them in the fridge for 5 minutes. This helps them firm up and hold their shape better. After chilling, give them one last gentle roll to smooth out any cracks.
Step 3: Bake for Juicy Perfection
Bake the meatballs in a 400ºF oven for 15 minutes. This high temp seals the outside quickly, making sure they stay juicy inside without drying out. Plus, baking means less oil and mess than frying.
Step 4: Whip Up the Savory Sauce
While the meatballs bake, prepare the sauce. Melt butter over medium heat; stir in flour and cook for about 2 minutes until it browns slightly and loses the raw flour flavor. Then gradually whisk in the chicken broth and the rest of the sauce ingredients. Adding the liquid slowly is key—this way the sauce thickens evenly without lumps. Bring it to a boil, then lower to a simmer.
Step 5: Combine and Finish Cooking
Place the baked meatballs back into the sauce, spoon some gravy over the top, and let them cook together gently for about 5 minutes. This finishes cooking the meat thoroughly and infuses the sauce flavor deeply into every bite. The internal temp should reach 165°F to be safe.
Top Tip
I’ve made these meatballs dozens of times, and these little extras save the day (and often my dinner!). Try these and you’ll notice the difference immediately.
- Finely Mince Onions: This tricks the meatballs into tasting juicy without needing to pre-cook onions, which saves time and keeps the texture just right.
- Don’t Overwork the Meat: Gently fold the ingredients together. Too much mixing makes tough meatballs, and I learned this from a batch that turned chewy – not fun!
- Chill Before Baking: A quick refrigeration lets the meatballs firm up and keeps them from falling apart in the oven. This little pause is worth it.
- Add Sauce Slowly: Pour your broth mixture gradually into the roux, stirring constantly. It stops lumps and results in a smooth, velvety gravy you’ll want to spoon over everything.
How to Serve Juicy Chicken Meatballs with Savory Sauce Recipe
Garnishes
I usually sprinkle fresh chopped parsley on top just before serving—adds a vibrant pop of color and a fresh hint against the rich sauce. Sometimes a light dusting of grated Parmesan or a few thinly sliced green onions works wonders too, especially if you want a bit of sharpness to balance the creaminess.
Side Dishes
Mashed potatoes are my classic sidekick with these meatballs—something about spooning that savory gravy over fluffy potatoes is pure comfort food. Roasted green beans add a lovely snap and brightness. Or try them with creamy polenta or buttered egg noodles for something cozy yet slightly different.
Creative Ways to Present
For a fun dinner party, I’ve served these meatballs skewered with rosemary sprigs as a fancy appetizer. Another favorite is layering meatballs and sauce over a warm baguette slice for an elevated meatball slider station—guests loved assembling their own!
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. The next day, the flavors have melded even more—it’s like the sauce hugs every meatball tighter. Just reheat gently and you’re good to go.
Freezing
If I’m making a big batch, I freeze individual baked meatballs (before adding the sauce) on a baking sheet, then transfer them to a freezer bag. The sauce base freezes well too (just not the roux butter). When ready, defrost overnight and reheat in the sauce for a quick weeknight meal.
Reheating
To reheat, I cover the meatballs with foil and bake at 300ºF for about 15 minutes until warmed through. This keeps them juicy and avoids drying out. You can also gently heat on the stovetop in a pan covered with a lid, stirring occasionally.
Frequently Asked Questions:
Yes! Simply swap the panko breadcrumbs for gluten-free breadcrumbs or almond flour. The texture will be a bit different but still delicious and moist.
The combination adds fat and flavor to the lean chicken, which keeps the meatballs juicy and tender without being overly fatty.
Make sure to finely mince the onions and chill the rolled meatballs before baking. Also, avoid overmixing the meat mixture to keep them tender and cohesive.
Absolutely! You can prepare and roll the meatballs ahead, then refrigerate or freeze them unbaked. Bake fresh when ready, or bake in advance and reheat in the sauce.
Final Thoughts
This Juicy Chicken Meatballs with Savory Sauce Recipe has become a trusted friend in my kitchen. It's easy enough for a weeknight meal but feels cozy and comforting enough to serve guests. I hope you enjoy making—and eating—it as much as I do. Don’t forget to play around with the flavors and make it your own; after all, the best recipes are the ones that fit your table perfectly.
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Juicy Chicken Meatballs with Savory Sauce 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
These tender and flavorful chicken meatballs are baked to perfection and served with a rich, creamy gravy sauce. Made with a blend of ground chicken and pork, Parmesan, and Italian seasonings, they are perfect for a comforting dinner 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 (or ½ teaspoon Better Than Bouillon beef base)
- 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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, chopped parsley, Italian seasoning, salt, and pepper. Add the half and half, whisked egg, finely minced onion, and minced garlic. Mix well until evenly combined.
- Add Meat: Incorporate the ground chicken and ground pork into the breadcrumb mixture. Gently mix with your hands or a silicone spatula until just combined, being careful not to overwork to prevent toughness. If the mixture feels too wet, add 1-2 tablespoons more breadcrumbs.
- Shape Meatballs: Roll the mixture into 24 meatballs, each about 1½ inches in diameter. Place them on a lightly greased, light-colored baking sheet. For smoother meatballs, refrigerate for 5 minutes then roll them again gently to shape.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes. Remove them and set aside once done.
- Prepare Sauce Mixture: While the meatballs bake, combine chicken broth, crumbled beef bouillon cube, Worcestershire sauce, half and half, onion powder, garlic powder, parsley, mustard powder, rosemary, sage, and pepper in a medium measuring cup with a spout.
- Make Roux and Sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and stir continuously for 2 minutes until the flour browns lightly and the raw smell disappears. Gradually add the sauce mixture in small splashes, stirring constantly to keep the sauce thick and smooth.
- Simmer Sauce and Add Meatballs: Bring the sauce to a boil, then reduce heat to a simmer. Optionally add 2-3 drops of gravy master for color. Add the baked meatballs back to the sauce and spoon sauce over them. Heat through for 5 minutes or until meatballs reach an internal temperature of 165 degrees Fahrenheit.
- Serve: Serve the chicken meatballs hot with mashed potatoes and roasted green beans for a complete meal.
Notes
- You can prepare the meatballs ahead by making the mixture and refrigerating or freezing them before baking.
- If baking in advance, store cooked meatballs in an airtight container and refrigerate up to 3 days or freeze for 3 months.
- The sauce ingredients (except butter and flour) can be mixed up to 2 days ahead and stored refrigerated.
- To reheat frozen meatballs, bake covered at 300 degrees Fahrenheit for 15 minutes after thawing overnight.
- For best texture, finely mince onions instead of cooking them before adding to the meat mixture.
- Ground pork adds flavor and moisture; alternatively, use chicken sausage, turkey sausage, or all ground chicken if preferred.
- Using beef bouillon enhances flavor and gives sauce a deeper color; Better Than Bouillon is recommended.
- Baking meatballs instead of browning in a pan helps them stay intact since chicken is leaner and prone to falling apart.
- Grind fresh chicken at home with a mini food processor if ground chicken is expensive or unavailable.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 280 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 8 g
- Cholesterol: 40 mg
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