Skillet Chicken Meatballs in Cream Sauce with Golden Baby Potatoes 🍗🥔🌿

 

Prep Time: 25 minutes

Cook Time: 30 minutes

Serves: 3

Calories per Serving: ~560 kcal

🛒 Ingredients:

Chicken Meatballs:

400 g ground chicken (or turkey)

1/3 cup breadcrumbs

1 egg

1 garlic clove, minced 🧄

2 tbsp chopped fresh parsley 🌿

1/2 tsp onion powder

Salt & pepper to taste 🧂

1 tbsp olive oil (for cooking) 🫒

Creamy Garlic Sauce:

1 tbsp butter 🧈

2 garlic cloves, minced 🧄

200 ml heavy cream 🥛

1 tsp Dijon mustard

1 tsp lemon juice 🍋

Salt & pepper

Extra parsley, for topping 🌿

Crispy Potatoes:

500 g baby potatoes, halved 🥔

1 tbsp olive oil 🫒

Salt, to taste

👨‍🍳 Cooking Steps:

Boil the potatoes in salted water for about 10 minutes.

Drain and let them dry.

In a mixing bowl, combine meatball ingredients: chicken,

breadcrumbs, egg, garlic, parsley, onion powder, salt, and

pepper. Form into small balls.

Heat olive oil in a large skillet and cook meatballs over

medium heat for 6–7 minutes, turning to brown evenly.

Remove and set aside.

In the same skillet, melt butter and sauté garlic for 1

minute. Stir in cream, Dijon mustard, lemon juice, salt,

and pepper. Simmer for 3–4 minutes.

Add the meatballs back to the pan and let them simmer

gently in the sauce for 5–6 minutes. Garnish with parsley.

In another skillet, pan-fry the halved potatoes cut-side

down in olive oil until golden and crispy, about 6–7

minutes. Season with salt.

Serve everything hot, with meatballs in sauce and

potatoes on the side. Drizzle extra sauce over the top and

finish with more parsley.

💡 Optional Additions:

Add grated parmesan to the sauce or meatballs for a

flavor boost.

Use Greek yogurt instead of cream for a lighter version