Getting a healthy dinner on the table takes just about 50 minutes with this Tender Chicken Meatballs with Savory Sauce Recipe that I swear you'll want to make again and again. It’s that perfect mix of juicy meatballs wrapped in a rich, flavorful sauce that’s downright comforting!
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Why You'll Love This Recipe
I’ve always loved meatballs but sometimes lean chicken meat can lead to dry results. These tender chicken meatballs with savory sauce, though? They strike the perfect balance — moist inside with a sauce that adds layers of flavor without overcomplicating things.
- Balanced Blend of Meats: Combining ground chicken with a bit of pork keeps these meatballs juicy and flavorful without being too heavy.
- Savory Sauce Magic: The sauce thickens beautifully and brings subtle notes of herbs and spices that elevate the whole dish.
- Easy Baking Method: Baking the meatballs saves you from the mess of frying while ensuring they hold together perfectly.
- Make-Ahead Friendly: You can prep and refrigerate or freeze this recipe, making weeknight dinners a breeze.
Ingredients & Why They Work
Every ingredient in this Tender Chicken Meatballs with Savory Sauce Recipe plays a role in flavor, texture, or ease. From the panko breadcrumbs that lighten the meatballs to the Parmesan that adds a subtle richness, these components come together to create a comforting dish you’ll feel good about serving.
- Panko Breadcrumbs: They add airiness and help keep the meatballs tender without making them dense.
- Parmesan Cheese: Adds a savory, umami kick that deepens the flavor without overpowering.
- Parsley: Fresh and bright, it balances the richness and keeps things fresh on your palate.
- Italian Seasoning: A blend of herbs that infuse the meat with comforting, familiar flavors.
- Salt & Pepper: Essential seasoning to bring all ingredients to life.
- Half and Half: Keeps the meatballs moist, adding richness without heaviness.
- Egg: Acts as a binder so the meatballs hold their shape nicely.
- Yellow Onion: Minced very finely to meld seamlessly into the meatballs, adding subtle sweetness.
- Garlic: Adds aromatic depth and warmth.
- Ground Chicken: Lean, mild, and protein-packed base, perfect for quick cooking.
- Ground Pork: Adds fat and flavor, preventing dryness and boosting savoriness.
- Butter and Flour (for sauce): Create a roux that thickens the sauce luxuriously.
- Chicken Broth & Beef Bouillon Cube: Provide a rich, layered base for the savory sauce.
- Worcestershire Sauce: Deepens flavor with a slight tang and umami notes.
- Herbs and Spices (onion powder, garlic powder, parsley, mustard powder, rosemary, sage, pepper): Layer flavors for a well-rounded sauce.
- Gravy Master (optional): Adds color and a touch more intensity to the sauce.
Make It Your Way
I love to tweak this recipe depending on what I have on hand or who I’m cooking for. Feel free to swap out the pork for turkey sausage or even use all ground chicken if that’s what you prefer. This recipe is forgiving and simply welcomes your personal spin.
- Variation: One time, I used spicy Italian sausage instead of pork for a little kick—my family loved the extra flavor punch!
- Make it Gluten-Free: Swap panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- Herb Swap: Fresh herbs like thyme or oregano work wonderfully if you want to change up the flavor profile a bit.
Step-by-Step: How I Make Tender Chicken Meatballs with Savory Sauce Recipe
Step 1: Prep and Mix Your Meatball Mixture
Start by preheating your oven to 400°F. While it warms up, make sure your onions are minced super finely — trust me, this little detail helps the meatballs stay nice and tender without any onion chunks. In a large bowl, mix the panko, Parmesan, chopped parsley, Italian seasoning, salt, and pepper first. Then add the half and half, egg, onion, and garlic. Give it a good mix before gently incorporating your ground chicken and pork. Don’t overmix—just enough to bring everything together!
Step 2: Shape and Chill for Best Results
Roll your mixture into 24 even meatballs, about 1½ inches wide. Place them on a lightly greased baking sheet. Here’s a cool trick: pop them in the fridge for up to five minutes, then roll them again to smooth out the surfaces. This little chill helps them hold shape better while baking.
Step 3: Bake the Meatballs
Bake for 15 minutes, just long enough to set them without drying out. You’ll see the slightly golden edges starting to form. Don’t worry if they look a bit pale — they’ll finish cooking once they’re in the sauce.
Step 4: Whip Up That Savory Sauce
While the meatballs bake, melt butter over medium heat in a saucepan. Stir in flour and keep it moving for about two minutes until the mixture smells nutty and is lightly browned—this roux is the secret to a velvety sauce. Slowly whisk in the chicken broth mixed with beef bouillon cube, Worcestershire sauce, half and half, and the herbs and spices. Adding the liquid in small splashes while stirring prevents lumps and keeps the sauce silky smooth.
Step 5: Combine, Simmer & Serve
Gently nestle those baked meatballs into your sauce, spoon some over the top, and let everything simmer for 5 minutes. This final simmer ensures the meat reaches a safe 165°F and the flavors meld beautifully. Then, serve hot with your favorite sides and prepare for happy faces at the table.
Top Tip
From my many attempts perfecting this recipe, I've learned these tips really make a difference and help keep your meatballs tender and flavorful.
- Don’t Overmix: Use gentle hands when combining the meat and seasonings; overworking can squeeze out moisture, making meatballs tough.
- Fine Mince on Onions: I learned that finely minced onions cook into the meatballs during baking and never leave that raw crunch.
- Slow Sauce Incorporation: Adding broth to the roux bit by bit prevents breaks in your sauce texture — it’s worth the extra patience.
- Bake, Don’t Fry: Baking helps keep meatballs intact and cuts down on cleanup, plus chicken’s lean so it stays juicy this way.
How to Serve Tender Chicken Meatballs with Savory Sauce Recipe
Garnishes
For garnishes, I often sprinkle fresh chopped parsley or even a little extra grated Parmesan right before serving. It adds a fresh, vibrant pop that brightens the dish.
Side Dishes
Mashed potatoes are my go-to because the thick sauce soaks right in. Roasted green beans or a simple side salad add a nice balance of texture and color.
Creative Ways to Present
For special occasions, I like serving these meatballs over creamy polenta or even on toasted baguette slices as elegant little bites. They also make fantastic sliders – just pop them into mini buns with a bit of sauce and fresh greens.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the fridge. I’ve found they keep wonderfully for 2-3 days, perfect for easy next-day meals.
Freezing
I love freezing baked meatballs either plain or in the sauce. Just cool them completely, freeze flat on a tray, then transfer to a freezer bag. They keep beautifully for up to 3 months.
Reheating
To reheat, I cover the meatballs and bake at 300°F for about 15 minutes or until warmed through. This gentle warming keeps them tender and prevents drying out.
Frequently Asked Questions:
Absolutely! You can use all ground chicken, but to keep them juicy I recommend adding a little extra fat like olive oil or a bit more half and half to the mixture.
Baking keeps cleanup easier and helps the lean chicken meatballs hold their shape better since they’re more delicate than beef or pork meatballs. Plus, it prevents excess grease.
Yes! You can mix all the sauce ingredients (except the butter and flour) and keep them in the fridge for up to 2 days. When ready to cook, just make your roux with butter and flour, then add the sauce mix for convenience.
No worries! Gravy master just adds color and a little extra savoriness. The sauce will still be delicious without it.
Final Thoughts
This Tender Chicken Meatballs with Savory Sauce Recipe has become a go-to for me whenever I want something cozy, satisfying, and easy to pull together. I hope you’ll make it your own and enjoy the process as much as I do. After all, cooking should always feel like a warm kitchen chat with an old friend — and these meatballs are the kind of welcoming hug you’ll want on your plate!
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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
Description
Delicious and tender chicken meatballs baked to perfection and served with a rich, flavorful homemade gravy sauce. Perfect as a main course paired with mashed potatoes and roasted green beans, this recipe combines ground chicken and pork with fresh herbs and spices for a satisfying comfort meal.
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)
- 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 and Prepare Meatball Mixture: Preheat the oven to 400 degrees F. 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. Mix until well combined.
- Add Meat and Form Meatballs: Gently mix in the ground chicken and ground pork with your hands or a silicone spatula until just combined, being careful not to overwork the mixture to keep the meatballs tender. If too wet, add 1-2 tablespoons of additional breadcrumbs. Roll the mixture into 24 meatballs, each about 1 ½ inches in diameter. Place them on a lightly greased, light-colored baking sheet.
- Chill and Smooth Meatballs: Refrigerate the meatballs for up to 5 minutes, then roll them again to smooth out their shape. This helps them hold together better while baking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 minutes. Remove them from the oven and set aside.
- Prepare Sauce Mixture: While the meatballs bake, combine the chicken broth, crumbled 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. Set aside.
- Make Roux and Sauce: In a medium pan over medium heat, melt the butter and stir in the flour. Cook continuously for 2 minutes until the flour turns light brown and the raw smell cooks off. Gradually add the prepared broth mixture in small splashes, stirring constantly to avoid lumps and ensure a thick sauce. Bring to a boil, then reduce heat to a simmer. Optionally add 2-3 drops of gravy master for deeper color.
- Add Meatballs to Sauce: Return the baked meatballs to the pan with the sauce, spooning sauce over them. Simmer for 5 minutes or until the internal temperature of the meatballs reaches 165 degrees F.
- Serve: Serve the meatballs and sauce hot, ideally alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- You can prepare the meatballs ahead of time, refrigerate or freeze them; bake when ready to serve or ahead of time and reheat in the sauce.
- The sauce can be mixed up to 2 days in advance (all ingredients except butter and flour) and stored in the fridge.
- Use ground pork or chicken sausage as alternatives for pork; total meat should be 1.5 lbs.
- Grinding your own chicken can be more economical and gives fresher flavor.
- Baking the meatballs instead of pan frying keeps them from falling apart, especially since chicken is quite lean.
- Leftovers can be refrigerated for 3 days or frozen for 3 months. To reheat, bake covered at 300 degrees F for 15 minutes (thaw first if frozen).
- For deeper sauce color and flavor, add gravy master but it is optional.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 35 mg
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