Chicken Meatballs with Mushrooms

This recipe is delectable, creamy and ideal for a weeknight dinner. Relatively healthy, it is ready in less than 45 minutes and it is freezable.

Prep Time: 20

Cook Time: 22

Total Time: 42

Course: Main Course, Meat

Cuisine: Italian

Keyword: Chicken, Meatballs, Mushroom

Difficulty: Moderate

Servings: meatballs

Calories: 127kcal

Add in a bowl all the ingredients to mix the chicken meatballs.
Mix all the ingredients until they are evenly combined.
Scoop 1 and a 1/2 tablespoon of the mix and shape the mix into a ball of around 2 inches diameter.
Place the meatballs on a chopping board or a plate and set aside until you will cook them (see notes).

Heat 1 tbsp of evoo in a frying pan.
When the oil shimmers, add the garlic minced and cook it for 2 minutes.
Add the sliced mushrooms and cook them for 5 minutes.
Add the chicken meatballs and cook them until they are done for 10-12 minutes on low-to-medium heat.
Add the cream and keep on cooking for few more minutes.
Plate the meatballs, sprinkle the parsley and MANGIA!

You can sub the scamorza with provolone cheese.
You can make the meatballs in advance and keep them in the refrigerator for 24 hours until you are ready to cook them.
This recipe is freezable, you can in fact freeze it in portions in a zip-bag for 6 weeks. To reheat the balls, just remove them from the freezer and thaw them overnight in the refrigerator, warming them up in a buttered frying pan.