Juicy Chicken Meatballs and Potatoes

This chicken meatball dish transforms simple ingredients into a comforting meal that feels like Sunday dinner any day of the week. The juicy chicken meatballs nestled on creamy mashed potatoes with herbed gravy creates the ultimate comfort food experience that satisfies both kids and adults alike.

I developed this recipe during a particularly cold winter when my family needed something substantial yet not too heavy. Now it appears on our table at least twice a month, with everyone fighting over the last meatball.

Ingredients

For the Meatballs

• Ground chicken: provides a leaner option than beef while staying moist and flavorful
• Breadcrumbs: help bind the meatballs while keeping them tender
• Parmesan cheese: adds umami depth and helps with browning
• Egg: works as the essential binder that keeps everything together
• Fresh garlic and onion: create aromatic foundation
• Fresh parsley: brightens the flavor profile and adds color
• Olive oil: for cooking gives a beautiful crust without drying out the meat

For the Mashed Potatoes

• Yukon Gold potatoes: offer the perfect balance of starch and waxiness for creamy results
• Warm milk: helps potatoes stay fluffy without cooling down the mixture
• Butter: enriches the potatoes without needing excessive amounts
• Salt and pepper: to season properly are non negotiable for proper flavor

For the Gravy

• Butter and flour: create the essential roux base for silky texture
• Chicken broth: provides savory foundation use homemade for best results
• Worcestershire sauce: adds complex umami notes that elevate simple gravy

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine ground chicken breadcrumbs Parmesan egg garlic onion parsley salt and pepper in a large bowl. Use your hands to mix gently until just combined avoiding overmixing which makes tough meatballs. The mixture should feel slightly sticky but hold together when formed.

Form and Cook the Meatballs:

Roll mixture into uniform 1.5inch balls using slightly damp hands to prevent sticking. Heat olive oil in a large skillet over medium heat until shimmering. Place meatballs in the pan without overcrowding and cook for 5 to 6 minutes per side rotating occasionally until golden brown on all sides and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.

Prepare the Mashed Potatoes:

Place peeled and chopped potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt and bring to a boil. Reduce to a simmer and cook until potatoes are completely tender when pierced with a fork about 15 minutes. Drain thoroughly then return to the hot pot for 30 seconds to evaporate excess moisture. Add warm milk butter salt and pepper. Mash until smooth and fluffy but be careful not to overwork.

Create the Gravy:

Using the same skillet with the meatball drippings melt butter over medium heat. Sprinkle flour evenly across the surface and whisk constantly for 1 to 2 minutes until mixture turns golden and smells nutty. Gradually pour in chicken broth while whisking continuously to prevent lumps. Add Worcestershire sauce and bring to a simmer. Cook for about 5 minutes until gravy coats the back of a spoon. Season with salt and pepper to taste.

Combine and Serve:

Return meatballs to the skillet gently coating them in the gravy and simmer for 2 to 3 minutes to reheat. Spoon a generous portion of mashed potatoes onto each plate creating a slight well in the center. Arrange meatballs over potatoes and drizzle with additional gravy.

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The secret to this recipe truly lies in treating the meatballs gently. My grandmother always said the lightest touch makes the most tender meatball and after years of cooking I know she was right. When my children help in the kitchen making these meatballs its always a reminder of how food connects generations.

Make Ahead Options

This dish works beautifully for meal planning. The meatballs can be formed and stored uncooked in the refrigerator for up to 24 hours or frozen raw for up to a month. The entire dish can be fully prepared and refrigerated for 2 days before reheating gently on the stovetop with a splash of broth or milk to refresh the gravy and potatoes.

Ingredient Substitutions

Ground turkey works perfectly in place of chicken for similar results. For dairy free versions replace the butter with olive oil in both potatoes and gravy and use almond milk instead of regular milk. The Parmesan can be omitted or replaced with nutritional yeast for a similar flavor profile. Gluten free breadcrumbs work beautifully for those with sensitivities without changing the texture significantly.

Serving Suggestions

This dish pairs beautifully with simple sides that complement without competing. Consider roasted green beans or asparagus tossed with lemon zest or a crisp arugula salad with shaved Parmesan and balsamic glaze. For special occasions add a glass of unoaked Chardonnay or Pinot Noir which pairs wonderfully with the herbed gravy.

Frequently Asked Questions

→ How do you ensure chicken meatballs stay moist?

To keep chicken meatballs moist, include ingredients like breadcrumbs and grated Parmesan to retain moisture. Avoid overmixing the mixture as it can make the meatballs dense.

→ What type of potatoes are best for mashing?

Yukon Gold potatoes are ideal for mashing due to their naturally creamy texture, which results in smooth and flavorful mashed potatoes.

→ Can I prepare the components ahead of time?

Yes, you can prepare the mashed potatoes and meatballs earlier in the day. Simply reheat them and prepare the gravy fresh when ready to serve.

→ How can I thicken the gravy if needed?

If the gravy is too thin, whisk in a slurry made from equal parts flour and water, cooking until it reaches your desired thickness.

→ What herbs pair well with this dish?

Fresh parsley, thyme, or rosemary complement the flavors of the chicken meatballs and the herbed gravy beautifully.