These Chicken Meatballs with Creamy Mushroom Filling are tender on the outside and irresistibly rich inside, with a savory mushroom and cheese center in every bite. Baked until golden and finished with a crisp breadcrumb coating, they make a satisfying weeknight dinner the whole table will love. For more chicken favorites, try our Chicken Rolls with Cheese, Tomato, and Basil and our Chicken in Creamy Sour Cream & Egg Sauce.
Ingredients
- 200-300 g (7-10 oz) ground chicken
- Paprika and salt
- 250 g (9 oz) mushrooms
- 1/2 cup cream (10%)
- 1 tbsp flour
- 1 onion, chopped
- 100 g (1 cup) grated cheese
- Vegetable oil for frying
- Breadcrumbs
Instructions
- Salt the ground chicken, add paprika, and mix. Saute the mushrooms with the onion, pour in the cream, stir in the flour, simmer briefly, and remove from heat.
- On plastic wrap, spread a layer of mince into a round, place mushroom filling and cheese in the center, and roll into a tight ball.
- Coat in breadcrumbs and bake at 180C (350F) for 25-30 minutes.
Tips
- Keep the mushroom filling cool before shaping so the meatballs hold together neatly.
- Wet your hands lightly when rolling to keep the mince from sticking.
- For safe poultry cooking guidance, see USDA, and for more baked meatball ideas, browse Allrecipes.
Nutrition: per 100 g: 134 kcal, protein 15.2 g, fat 6.3 g, carbs 4.9 g