These Chicken Meatballs in Creamy Mushroom Sauce are simple, comforting, flavorful and easy to prepare. They’re AIP, paleo and Whole30 compliant and a great one-pan weeknight meal to serve with veggies.
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Meatballs are such a quick and easy way to prepare ground meat and I love them served with this creamy sauce that includes fresh rosemary and mushrooms!
Here’s what you need for these Chicken Meatballs in Creamy Mushroom Sauce
- ground chicken (feel free to substitute ground turkey)
- fresh rosemary
- lemon zest
- sea salt
- onions and garlic
- olive oil
- mushrooms (button, baby bella or cremini work well)
- full fat, additive free coconut milk
- tapioca starch
- chicken bone broth or chicken stock (ensure ingredients are AIP compliant)
How to make these Chicken Meatballs in Creamy Mushroom Sauce
Both the meatballs and the sauce use many of the same ingredients so I suggest reading through the recipe in its entirety and prepping the ingredients (chopping onions, garlic, herbs etc.) all at once before beginning to cook.
- Prepare the meatballs by combining ground chicken with finely chopped rosemary, lemon zest, sea salt, onions, garlic and olive oil.
- Heat a large skillet with olive oil, and fry meatballs 5-6 mins per side until they are nicely seared and golden brown. Remove meatballs from heat and set aside.
- To the pan, add additional olive oil and heat on low. Add minced garlic and sauté until garlic begins to brown.
- Next, add finely minced mushrooms, rosemary and lemon zest and sauté an additional 5 minutes.
- Add broth or chicken stock, coconut milk and salt and bring to a simmer.
- Make a slurry with the tapioca starch and add to pan. Whisk continuously over heat until the mixture begins to thicken slightly.
- Return meatballs to sauce and cook 5 minutes more.
Can I freeze this dish?
The meatballs freeze well but I would recommend making the sauce shortly before serving.
Can I replace the chicken with another protein?
This dish works really well with ground turkey in place of chicken and would probably also taste great with ground beef, though I haven’t tried myself.
Can I substitute the tapioca starch?
Yes you can thicken this sauce using arrowroot starch. Another option is to omit the starch altogether and reduce the sauce for a longer period of time. It won’t be as thick but will taste the same.
Can I omit the coconut milk?
The coconut milk is really what provides the creaminess in this dish. If you can’t tolerate coconut milk you could try using more broth or chicken stock and then pureeing or blending the sauce for a creamier end result.
If you try these Chicken Meatballs in Creamy Mushroom Sauce I would appreciate it if you would give it a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.