Flavorful ground chicken meatballs are baked until browned, then simmered in a rich, creamy sauce made with cremini mushrooms, shallots, garlic, and cream cheese. Perfect served over mashed potatoes.
1. Preheat the oven to 400F convection (or 425F regular bake). Drizzle olive oil onto a parchment-lined baking sheet. Combine the panko and milk in a bowl and let sit until absorbed.
2. In a medium bowl, add the ground chicken, garlic, parsley, parmesan, egg, soaked panko, salt, and pepper. Mix until combined. Form slightly heaping 1 Tbsp meatballs and place on the baking sheet, rolling in the oil as you go.
3. Bake for 12-15 mins, until the internal temp reaches 165F and bottoms are browned. Broil 2-3 mins for extra color if desired.
4. While the meatballs bake, make the sauce. Melt butter in a large skillet over medium heat. Add the mushrooms, salt, and pepper and cook, stirring occasionally, until golden and tender, 3-5 mins.
5. Add the shallot and cook 1 min, then add garlic and flour and cook 1 min more, until fragrant.
6. Pour in chicken stock and add the cream cheese. Stir, scraping up any bits, and bring to a simmer. Cook 3-4 mins, until smooth and slightly thickened.
7. Stir in balsamic vinegar and thyme. Taste and add salt and pepper if desired.
8. Add the meatballs to the sauce and toss to coat. Simmer 1 min.
9. Serve over mashed potatoes. Top with parsley if desired and enjoy!
