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Garlic Butter Chicken Meatballs with Parmesan Cream Sauce

Garlic butter chicken meatballs in a Parmesan cream sauce: browned meatballs simmered until fully cooked and coated in a smooth, cheesy cream. Built for weeknights with a rich garlic-butter skillet sauce that clings to pasta, potatoes, or crusty bread.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken Meatballs
  • 1.5 lb ground chicken
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 3 garlic cloves, minced
  • 2 tbsp chopped parsley
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
Garlic Butter Parmesan Cream Sauce
  • 3 tbsp butter
  • 5 garlic cloves, minced
  • 1.5 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes (optional)
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make and shape the meatballs
  1. Combine ground chicken, Italian breadcrumbs, grated Parmesan cheese, large egg, minced garlic, chopped parsley, Italian seasoning, onion powder, paprika, salt, and black pepper in a large bowl until just mixed.
  2. Shape the mixture into about 20 meatballs, keeping them evenly sized so they cook at the same rate.
Brown the meatballs
  1. Heat olive oil in a cast iron skillet over medium heat until shimmering.
  2. Brown the meatballs for 6–8 minutes, turning frequently, until they’re browned on multiple sides.
  3. Remove the meatballs to a plate or bowl and set aside.
Simmer the Parmesan cream sauce
  1. Melt butter in the same skillet.
  2. Add minced garlic and cook for about 30 seconds, stirring, until fragrant.
  3. Pour in heavy cream and stir to combine.
  4. Stir in Italian seasoning, then simmer for 3 minutes.
  5. Whisk in freshly grated Parmesan cheese until smooth.
Finish cooking and serve
  1. Return the meatballs to the skillet and simmer for 8–10 minutes until fully cooked.
  2. Garnish with fresh parsley, then serve over pasta, mashed potatoes, rice, or with crusty bread.

Notes

For tender meatballs, mix just until the ingredients come together—overmixing can make them dense. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of cream or water. Freezing is not recommended for best texture. Dietary swap: use gluten-free breadcrumbs to make them gluten-free (flavor and texture stay close).