clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black cast iron skillet with chicken meatballs in a cream sauce, garnished with chopped parsley on a white background

Chicken Meatballs in Creamy Mushroom Sauce (AIP, paleo, Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews


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. 


Units Scale


  • 1 lb ground chicken (or turkey)
  • 1 tsp lemon zest
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 TBSP fresh rosemary, finely chopped
  • 1.5 tsp sea salt
  • 2.5 TBSP olive oil (divided)

Mushroom Cream Sauce

  • 1 TBSP olive oil
  • 1 clove garlic, crushed
  • 1 cup mushrooms (cremini, button or baby bella), minced*
  • 1/2 tsp lemon zest
  • 1 tsp fresh rosemary, finely chopped
  • 1/2 cup full fat coconut milk (additive free)
  • 1.5 cups bone broth or chicken stock
  • sea salt (to taste)
  • 1 TBSP tapioca starch
  • 1 TBSP water



  1. In a large bowl combine ground chicken, lemon zest, finely chopped onion, crushed garlic, finely chopped rosemary, sea salt and 1 TBSP olive oil.
  2. Use your hands to bring the mixture together and carefully form into 1-inch meatballs. The mixture will be soft and sticky, but it will hold together during cooking.  If the wetness/stickiness bothers you, feel free to use gloves during this process.
  3. In a large skillet, heat remaining 1.5 TBSP olive oil on medium heat.
  4. Once oil is hot, add meatballs in an even layer and cook 5-6 mins per side until golden brown.
  5. Remove meatballs from pan and set aside.


  1. To the same skillet, add 1 TBSP olive oil over medium heat.
  2. Add crushed garlic and sauté until garlic begins to brown.
  3. Add finely minced mushrooms*, lemon zest, and rosemary and sauté 5 minutes further, stirring frequently.
  4. Next, add in coconut milk, bone broth or chicken stock and bring to a simmer. Add salt to taste and allow to simmer for 5 minutes.
  5. In a small bowl, make a slurry by combining tapioca starch with water. Add slurry to pan and whisk over heat until mixture begins to thicken.
  6. Reduce heat, return meatballs to the pan and allow to cook an additional 5 minutes.
  7. Garnish with fresh rosemary or parsley and serve warm.


* If you have a food processor, I recommend preparing the mushrooms in one so that they’re really finely minced and this cuts the time in half.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: One pot meal