Nothing beats the comforting hug of homemade meatballs, especially when they’re made tender, juicy, and swimming in a rich, savory gravy. This Tender Chicken Meatballs with Savory Sauce Recipe is one of my favorite discoveries for those nights you want cozy but don’t want to fuss too much.
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Why You'll Love This Recipe
These chicken meatballs are a game changer—they come out so tender and flavorful, with a sauce that’s absolutely addictive. I've made tons of meatball recipes, but this one always wins for a simple yet impressive meal.
- Perfectly Tender: Using a mix of ground chicken and pork, plus careful handling, keeps the meatballs soft, never tough.
- Savory Sauce That Wows: The homemade gravy brings layers of flavor and richness without the fuss of complicated sauces.
- Oven-Baked Convenience: Baking helps keep them intact and hands-off, saving you time while they cook up beautifully.
- Make-Ahead Friendly: You can prep ahead or freeze, so you’re always ready for an easy dinner that feels special.
Ingredients & Why They Work
Each ingredient in this recipe plays a role in building incredible flavor and texture. From the breadcrumbs that keep the meatballs light to the beef bouillon that deepens the sauce, here’s why I love these choices—and some tips to make your shopping easier.
- Panko breadcrumbs: These add just the right airy texture so the meatballs don’t turn dense or heavy.
- Parmesan cheese: For a subtle nutty, salty boost that ties all the flavors together.
- Fresh parsley: Brightness and color that wake up the dish.
- Italian seasoning: Classic herby notes that feel comforting and familiar.
- Salt & pepper: Essentials for balancing and enhancing all other flavors.
- Half and half: Moisture fat that keeps the meatballs juicy and tender.
- Large egg: The binder that holds everything together without making the meatballs tough.
- Yellow onion: Minced finely so it melts into the meat and adds sweetness without crunch.
- Garlic cloves: Because garlic makes everything better! Minced fresh for that perfect punch.
- Ground chicken: Lean and mild, making it perfect for soaking up flavors.
- Ground pork: Adds fat, flavor, and richness that ground chicken alone can lack.
- Butter & flour (for roux): The base of the sauce that thickens it with richness.
- Chicken broth & beef bouillon cube: Combo adds layers of savory depth in the sauce.
- Worcestershire sauce: Umami magic enhancing the gravy’s complexity.
- Additional seasonings: Onion powder, garlic powder, mustard powder, rosemary, sage, and parsley for well-rounded flavor.
- Gravy master (optional): Just a few drops deepen the sauce’s color and flavor beautifully.
Make It Your Way
I love tweaking this recipe based on what’s in my pantry or what my family’s craving. Don’t hesitate to swap proteins, play with herbs, or bump up the spices to suit your taste buds.
- Variation: Sometimes I swap ground pork with turkey sausage for a spicier kick. It adds a bit of punch while keeping the tenderness intact.
- Dietary Modifications: For a dairy-free version, try using a plant-based milk instead of half and half and skip the Parmesan, though this will subtly change the flavor.
- Herb Tweaks: If fresh parsley isn’t handy, dried works, or try basil and oregano for a slightly different herb profile.
- Make It Gluten-Free: Substitute panko with gluten-free breadcrumbs, and use gluten-free flour or cornstarch in the sauce.
Step-by-Step: How I Make Tender Chicken Meatballs with Savory Sauce Recipe
Step 1: Prep the Meatball Mixture with Care
Start by finely mincing your yellow onion—this little step makes a huge difference. The onion will gently sweeten the meatballs as it cooks, and keeping the pieces tiny means you won’t need to sauté first. Combine panko, Parmesan, herbs, salt, and pepper in a big bowl. Then add the half and half, egg, onions, and garlic. Give it a gentle mix before folding in both ground chicken and pork. Handle it lightly here: overmixing can make the meatballs dense and tough. If your mixture feels a bit wet, sprinkle in an extra tablespoon or two of breadcrumbs so they hold their shape nicely.
Step 2: Shape and Chill for Best Texture
Roll the mixture into 24 uniform meatballs, about 1 ½ inches wide. I like to place them on a lightly greased baking sheet to prevent sticking. Here's a little trick I picked up: pop the tray into the fridge for 5 minutes, then gently roll the meatballs again to smooth out cracks—it really helps them hold together during baking.
Step 3: Bake to Perfection
Pop the meatballs in a preheated 400°F oven for 15 minutes. Baking, instead of pan-frying, reduces mess and keeps these lean meatballs from falling apart. They come out tender, slightly golden, and ready to soak up that luscious sauce we're about to make.
Step 4: Whip Up the Savory Sauce
While the meatballs are baking, melt butter in a saucepan over medium heat and stir in the flour. This roux is the base of the sauce and needs about 2 minutes of stirring until it's just turning light brown and smelling toasted—this step really removes that raw flour taste. Slowly whisk in your chicken broth mixed with beef bouillon, Worcestershire sauce, half and half, and all your dried seasonings. Adding the liquid bit by bit while stirring helps keep the sauce silky and lump-free. Let it come to a gentle boil, then reduce heat to a simmer, and feel free to add a few drops of gravy master if you want a glossy, darker finish.
Step 5: Combine Meatballs and Sauce & Finish Cooking
Gently return the baked meatballs to the sauce, spooning it over each one. Allow everything to simmer together for about 5 minutes so the flavors marry beautifully and the meatballs finish cooking through to 165°F internal temperature. This final step is where the magic happens — juicy meatballs bathing in a rich, savory sauce.
Top Tip
Through my kitchen adventures making these meatballs, I've learned a few tricks to nail the texture and flavor every single time.
- Finely Mince Onions: Not just for flavor, but to keep the meatballs from falling apart since they cook right in the oven without pre-sautéing the onions.
- Don’t Overmix the Meat: I used to think more mixing meant better binding, but that just toughens the meatballs. Gentle folding is key!
- Refrigerate Before Baking: This short chill time makes a huge difference in helping the meatballs hold their shape and stay moist.
- Slowly Add Sauce Liquid: Stirring in the broth mix bit by bit ensures a smooth, luscious gravy without lumps—patience pays off!
How to Serve Tender Chicken Meatballs with Savory Sauce Recipe
Garnishes
I typically sprinkle fresh parsley over the meatballs just before serving for that pop of green and fresh flavor. Sometimes I add a little grated Parmesan right on top—the melty cheese in the warm sauce is a comfort bomb. If you like a little heat, a light dusting of crushed red pepper flakes never hurts either.
Side Dishes
Mashed potatoes are my go-to—they soak up the gravy beautifully. Roasted green beans or simple garlic sautéed spinach add a nice fresh crunch against the saucy richness. You could even try buttered noodles or creamy polenta for a cozy twist.
Creative Ways to Present
For a dinner party, I like to serve these meatballs over a bed of creamy polenta, then drizzle the savory sauce on top and garnish with fresh herbs and a few shaved Parmesan ribbons. It makes the whole dish feel elegant but still approachable. Sometimes, I assemble them as little sliders with soft rolls for a fun take on comfort food at casual gatherings.
Make Ahead and Storage
Storing Leftovers
I store any leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. The flavors actually deepen after a day, and the sauce keeps the meatballs moist. If I’m in a hurry the next day, this is my easiest go-to meal.
Freezing
These meatballs freeze incredibly well. I like to bake and cool them first, then freeze in a single layer on a baking sheet before transferring to a freezer bag to avoid clumping. The sauce can be frozen separately in a sealed container. When ready to use, thaw overnight in the fridge and reheat gently on the stove for best results.
Reheating
To reheat, I place the meatballs in the sauce in a saucepan and warm over medium-low heat, stirring occasionally, until heated through. If I have frozen meatballs, I thaw overnight before reheating. You can also reheat in the oven at 300°F, covered with foil, for about 15 minutes to keep them tender.
Frequently Asked Questions:
Absolutely! You can use all ground chicken or swap in turkey sausage for more flavor. If you do use only chicken, consider adding a bit more breadcrumbs to help with texture since chicken is lean.
Don’t overmix the meat or overbake. Mixing gently keeps the texture soft, and baking just 15 minutes before simmering in sauce allows them to finish cooking gently without drying out. Adding half and half also keeps moisture in.
While it’s not strictly necessary, the beef bouillon adds a depth and slight richness that makes the sauce uniquely savory. You can substitute with chicken bouillon if you prefer, or omit it, just keep in mind the flavor and color may be a bit lighter.
Yes! Both meatballs and sauce can be made in advance and stored in the fridge. You can bake the meatballs ahead and simply reheat in the sauce when ready to eat. The sauce ingredients (except butter/flour) can also be mixed ahead and refrigerated for up to 2 days.
Final Thoughts
This Tender Chicken Meatballs with Savory Sauce Recipe has become a go-to in my kitchen for all the right reasons: simple ingredients, straightforward steps, and reliably delicious results every time. I hope you enjoy making (and eating!) these as much as I do, whether it’s for a weeknight family dinner or a cozy weekend meal. Give it a try, and I bet it’ll quickly turn into one of your favorites, too.
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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 simmered in a savory homemade sauce featuring parmesan, herbs, and a rich roux base. Perfect served with mashed potatoes and roasted green beans for a comforting 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 dried parsley
- ½ teaspoon mustard powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
- 2-3 drops gravy master (optional)
Instructions
- Preheat and prep: Preheat your oven to 400 degrees Fahrenheit. Make sure your yellow onions are very finely minced to avoid needing to soften them and to help the meatballs hold together better.
- Mix meatball ingredients: In a large bowl, combine panko breadcrumbs, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Add half and half, whisked egg, finely minced onion, and garlic. Mix well until combined.
- Add meat and combine gently: Add ground chicken and ground pork to the mixture. Gently mix using your hands or a silicone spatula until just combined. Avoid overworking to keep meatballs tender. If mixture feels too wet, add 1-2 tablespoons of breadcrumbs.
- Shape meatballs: Roll the mixture into 24 meatballs, approximately 1 ½ inches wide. Place them evenly spaced on a lightly greased, light-colored baking sheet. Optionally refrigerate for 5 minutes, then roll again to smooth the meatballs.
- Bake meatballs: Bake the meatballs in the preheated oven for 15 minutes until cooked through but not browned heavily. Remove and set aside.
- Prepare sauce base: While meatballs bake, melt butter in a medium saucepan over medium heat. Add flour and stir continuously for 2 minutes until lightly browned and raw flour smell is gone, forming a roux.
- Add sauce liquids and seasonings: In a measuring cup, combine chicken broth, crumbled beef bouillon cube, Worcestershire sauce, half and half, onion powder, garlic powder, parsley, mustard powder, dried rosemary, ground sage, and pepper. Slowly add this liquid to the roux in small splashes, stirring constantly to avoid lumps.
- Simmer sauce: Bring the sauce to a boil, then reduce heat to a simmer. Optionally add 2-3 drops of gravy master for a darker color.
- Combine meatballs with sauce: Add baked meatballs back into the sauce. Spoon sauce over the meatballs and heat through for 5 minutes until internal temperature reaches 165 degrees Fahrenheit.
- Serve: Serve the meatballs and sauce hot with mashed potatoes and roasted green beans for a complete meal.
Notes
- You can prepare meatballs ahead by refrigerating or freezing before or after baking. Refrigerate for 2-3 days or freeze up to 3 months.
- The sauce base (all ingredients except butter and flour) can be mixed up to 2 days ahead and stored covered in the fridge.
- Reheat leftovers by baking covered at 300 degrees Fahrenheit for 15 minutes; thaw frozen meatballs overnight before reheating.
- Grinding your own chicken saves money and allows control over texture.
- Feel free to substitute ground pork with chicken sausage, turkey sausage, or use all ground chicken if preferred.
- Beef bouillon adds depth of flavor; use ½ teaspoon Better Than Bouillon or a bouillon cube.
- Baking meatballs prevents them from falling apart, which can happen with lean ground chicken.
- Try related recipes like Turkey and Stuffing Meatballs or Ricotta Meatballs for variety.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 8 g
- Cholesterol: 45 mg
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