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Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers, and mushrooms. Serve these meatballs on top of egg noodles or with crusty bread and a salad. It is so delish!
Cajun Chicken MEATBALLS.
We’re talking about the perfect dish.
Tasty protein rolling around in a cream sauce speckled with spices and it is jus the tastiest treat for your mouth.
When I want change things up a bit, I’ll opt for homemade chicken meatballs. You can use chicken thighs or chicken breasts for the ground chicken mixture. And then pan-searing the meatballs locks in all those juices and ultimately, this dish is ideal to serve over buttered noodles for maximum comfort, cheddar mashed potatoes, rice, roasted broccoli or other vegetables, with no knead focaccia so soak up all that sauce or any other way you see fit.
We’ve had a number of readers tell use they love this recipe see below ⤵️
Omg this was so good. It turned out better than I expected to even my picky husband loved it. Lol. I served it with some egg noodles and garlic bread. I definitely will make this again!
Ingredients for Cajun Chicken Meatballs
- Cajun Seasoning: this typically is a mix or ingredients and generally contains garlic powder, cayenne pepper, thyme, amongst other ingredients.
- Minced Garlic: adds plenty of flavor
- Panko: helps absorb all the excess moisture from the ground chicken
- Egg: used as a binding ingredient that adds structure and stability to the meatballs
- Parmesan Cheese: adds plenty of umami
- Fresh Parsley: we add this for color and freshness
- Ground Chicken: you can even take boneless chicken pieces and make your own ground chicken. You just need this attachment for your stand mixer.
- Olive Oil: to cook the meatballs in before we create the sauce
- Onions: acts as the aromatics and gives the sauce plenty of flavor
- Bell peppers: feel free to use whatever color you like here. I typically use red bell peppers
- Flour: helps thicken the sauce
- Mushrooms: added for more vegetables
- Chicken Broth: creates the cream sauce
- Sour Cream: thickens and gives the sauce a bit of richness. You could swap this for heavy cream but I’d start with ¼ cup and work up from there as needed
- Basil or more parsley: anything thats green and used as a garnish will work here!
Recipe Tip
Whenever you’re making meatballs, combine the ingredients that bind the meatballs in a bowl before adding in the meat. This allows all the flavors to mix evenly without the fear of overworking the meat.
Cajun Chicken Meatballs in Tasty Cream Sauce
Ingredients
Meatballs:
- 2 tablespoons low sodium cajun seasoning plus 1 teaspoon
- 4 cloves minced garlic divided
- ¾ cup panko breadcrumbs
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped parsley plus more for serving
- 1 ¼ pounds ground chicken or turkey
Sauce:
- 3-4 tablespoons olive oil
- ½ cup chopped onions yellow or red
- ½ cup red or yellow bell peppers minced
- ½ cup mushrooms minced
- 2 tablespoons flour
- 1 ½ cups chicken broth preferably low sodium
- ½ cup sour cream
- 2 tablespoons basil or fresh parsley chopped, for serving
Instructions
- MIX: In a medium mixing bowl, mix together 2 tablespoons of cajun seasoning, 2 cloves minced garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1½ tablespoons each.2 tablespoons low sodium cajun seasoning, 4 cloves minced garlic, ¾ cup panko breadcrumbs, 1 large egg, ¼ cup grated parmesan cheese, 2 tablespoons chopped parsley, 1 ¼ pounds ground chicken
- COOK: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cook in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.3-4 tablespoons olive oil
- SAUCE: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. This will help unstick all the brown bits from the meatballs and flavor the sauce. Add the peppers and mushrooms and continue to cook until they soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.½ cup chopped onions, ½ cup red or yellow bell peppers, ½ cup mushrooms, 2 tablespoons flour
- FINISH: Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely. Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. When the sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Check the internal temperature with a meat thermometer for doneness. Sprinkle with the parsley or basil before serving.1 ½ cups chicken broth, ½ cup sour cream, 2 tablespoons basil or fresh parsley
Notes
-
- Leftovers: can be kept in an airtight container for up to 4 days in the fridge.
- Sauce: The sauce will thicken as it sits so i’d advise leaving it a little thinner if you aren’t planning on serving this right away. If the sauce thickens too much you can always thin it out with a little water or broth. Serve over egg noodles or with garlic bread and a salad.
- Substitutes: This recipe has only been tested with sour cream but I do think heavy cream would make a good substitute. I haven’t tried it with greek yogurt so I can’t say whether that would work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I tried this recipe a looong time ago, granted I just cubed up a couple chicken breasts instead of making the meatballs (I’m weird about ground chicken) and it is always delicious. I’m planning on making it tonight and I will be adding a few potatoes LOVE the sour cream sauce!
Delicious meatball recipe! My family enjoyed it. Served over egg noodles with a side of roasted zucchini.
SO SO GOOD!!!! This is definately a keeper.
I just came across this so am going to make for a Cajun themed diaper party. Will the meatballs stay together if put in a crockpot? Sounds good so anxious to try.
Best recipe! I made with gf panko and they turn out awesome every time.
Thank you!
We had this for dinner tonight and it will absolutely remain in our rotation. SUPER easy to make. My daughter thought it was a little spicy, so if she’s home when I make it again I’ll probably reduce the Cajun seasoning to 1 tbsp in the meatballs. Also, I didn’t use low-sodium Cajun seasoning and I would recommend that for next time, as it was slightly salty (but not so much that it kept us from gobbling it up). I used the sour cream as recommended but I think I might try the cream next time just to taste the difference. Overall, DELICIOUS and EASY TO MAKE!!! Thank you.
I’m so happy to hear it was enjoyed, Michelle! Thank you so much for taking the time to come back and leave a comment 🙂