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Plate of cheesy chicken meatballs with gravy over creamy mashed potatoes.

Cheesy Chicken Meatballs Over Creamy Mashed Potatoes

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg , beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic , minced
  • 12 small mozzarella pearls
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup unsalted butter, divided
  • 1/2 cup heavy cream, divided
  • 2 cups chicken broth
  • 2 tablespoons all -purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano

Method
 

  1. Place cubed potatoes in a pot of cold salted water, bring to a boil, and simmer for 15-20 minutes until fork-tender.
  2. Drain potatoes and mash thoroughly with 1/4 cup butter and 1/4 cup heavy cream; season with salt and keep warm.
  3. In a large mixing bowl, combine ground chicken, panko, egg, parmesan, minced garlic, oregano, salt, and pepper.
  4. Divide the chicken mixture into 12 equal portions; insert one mozzarella pearl into the center of each portion and roll into a ball.
  5. Heat 1 tablespoon of oil in a large skillet over medium heat; sear meatballs for 8-10 minutes until browned on all sides, then remove from pan.
  6. In the same skillet, melt the remaining 1/4 cup butter and whisk in flour to create a roux; cook for 60 seconds.
  7. Gradually whisk in chicken broth and the remaining 1/4 cup heavy cream, stirring constantly until the sauce thickens.
  8. Return the meatballs to the skillet and simmer in the gravy for 5 minutes until the internal temperature reaches 165°F (74°C).
  9. Plate a generous portion of mashed potatoes and top with three meatballs and a ladle of gravy.