Nothing screams weekday comfort meals like mashed potatoes, gravy (or cream sauces), and a tender, juicy protein.
I wanted to share a super hearty and warm meal that can be served to your family and friends or even enjoyed during weekly meal preps. My recipe for chicken meatballs and creamy mushroom sauce is sure to please anyone! The dish is pictured with a nice serving of smashed redskin potatoes, which were so easy to make!
I started with boiling 2-pound bag of red-skin potatoes in salted water. To help the potatoes cook fast, I cut them into halves (or quarters, depending on the size of potatoes). Once the potatoes were fork tender, meaning broke easily when stuck with a kitchen fork, I drained the water and kept the cooked taters in the pot used to boil them. Because no one has time to wash a million dishes!
After draining, I used a small saucepan to melt 6 tablespoons of butter with leftover parsley from the chicken meatballs and minced garlic. Once the butter is melted, add the mixture to the pot with cooked potatoes along with 3 cups of buttermilk and 1/2 cup of Parmesan cheese. Using my rubber spatula, I mixed together with the mixture of butter, milk, potatoes, and cheese until the potatoes were smooth to my liking. Be sure to add salt and pepper to taste and serve hot!
Deglazing is performed after usually cooking meat, poultry, or fish in a pan with browned leftover bits on the bottom of the pan. To deglaze, pour a liquid such as wine, broth, or cream to stir those bits to create lots of flavor into the liquid.
Chicken Meatballs with Creamy Mushroom Sauce
One pot creamy mushroom sauce with light chicken meatballs.
Add ground chicken, minced onion, salt, pepper, parsley, and breadcrumbs to a large bowl before lightly oiling your hands and mixing the ingredients until they are adequately mixed. Remember not to overmix your meatball mixture and to never use dry hands to mix. If you're not comfortable, a wooden spoon will work.
Once meatball mixture is mixed, add vegetable oil to a deep frying pan and heat to medium to high temperature.
Form nicely sized meatballs (smaller for a crowd, larger golf ball size for a personal meal) Remember than size changes the cooking time, larger meatballs will require more time and may have a higher chance of drying out.
Once meatballs have been rolled, add them to hot frying pan without overcrowding the pan.
Cook meatballs for at least four to five minutes while rotating for even cooking. Once meatballs have cooked place aside on a separate plate or pan while you prepare your sauce.
While the pan is still hot, add more oil to coat the pan and add scallions or onion and saute for five minutes. Once scallops have cooked down, slowly add mushrooms and cook both until the mushrooms are well sauteed and tender. Stir in parsley and Worcestershire sauce. Turn heat to low or simmer.
Deglaze the pan by adding chicken broth to the pan and using a spoon or spatula to make sure all ingredients and those small browned bits have been collected by the liquid. Turn to mixture up to medium heat and let simmer for five to seven minutes.
Once the broth mixture has simmered, add cream cheese and stir until it is completely melted. Use a wooden spoon to assist with stirring and melting.
As the cream cheese melts, the sauce should develop a creamy consistency. Add cheese and leftover ingredients and stir well. And boom, it's lit.
Place meatballs in sauce and serve with mashed potatoes or rice. Don't forget to share on social media!