Creamy cajun chicken meatballs are a quick, tasty, and satisfying dinner. The tender, juicy meatballs are smothered in an indulgent, slightly spicy sauce.
I have been teased around here for how much I love meatballs. What can I say, it’s true! Turkey and chicken meatballs are a common theme on the blog. Sweet and sour meatballs for an Asian-inspired version, or these creamy meatballs that are delicious over mashed potatoes!
Ground Chicken: Ground turkey would also work.
Panko Bread Crumbs: These crispy bread crumbs give the meatballs structure while keeping them light.
Egg: Helps hold the meatballs together while giving them a rich flavor.
Cajun Seasoning: Spicy and super flavorful, cajun seasoning is in the meatballs and the sauce to really boost the flavor.
Garlic: Adds delicious, savory flavor.
Parmesan Cheese: A little parmesan cheese really amps up the flavor of the meatballs. I first put parm in these zucchini chicken meatballs. It gives them so much flavor.
Olive Oil: Used to sauté both the meatballs and onions.
Butter: Gives the sauce flavor and richness.
Onions: Sautéed onions add flavor and texture to the sauce.
Flour: Thickens the sauce.
Chicken Stock: The liquid base of the sauce. I like low sodium, as the cajun seasoning typically contains a fair amount of salt.
Paprika: Adds smoky flavor and gives the sauce a pleasing color.
Salt & Black Pepper: Add to taste, keeping in mind the cajun seasoning will provide some sodium.
Half & Half: Gives the sauce its creamy consistency and adds richness.
Start by forming the meatballs. Mix the ingredients gently and just until combined to keep the meatballs tender. I typically use a tablespoon to scoop the mixture.
Add the meatballs to the skillet and allow them to sit, undisturbed, and get a good sear on the first side. I have learned that if you try to flip too soon, the meatballs tend to fall apart. Chicken and turkey meatballs are more fragile than their beef counterparts.
Once your meatballs are browned on all sides, transfer them to a plate. They get a little more cooking time, so no worries if they aren’t thoroughly cooked through at this point.
Using the same skillet, sauté the onions and garlic. Stir in the flour then the chicken stock along with the spices and the meatballs. The sauce will thicken thanks to the flour.
Finally, stir in the half & half. Serve once the mixture is heated through.
Creamy cajun chicken meatballs are delicious over pasta or rice. Enjoy!
Creamy Cajun Chicken Meatballs
- ½ pound ground chicken
- ¼ cup Panko bread crumbs
- 1 egg beaten
- 1 tsp cajun seasoning
- 1 garlic clove minced
- 2 Tbsp grated parmesan cheese
- 1 Tbsp olive oil
- 1 tsp olive oil
- 1 tsp butter
- ¼ cup chopped onions
- 1 garlic clove -minced
- 2 Tbsp flour
- ¾ cup low sodium chicken stock
- 1 tsp cajun seasoning
- ¼ tsp paprika
- salt and freshly ground black pepper to taste
- ¼ cup half & half
- In a small bowl, combine ground chicken, bread crumbs, egg, cajun seasoning, garlic, and parmesan cheese. Stir gently until mixture is just combined. Form into 8 – 10 meatballs.
- Heat a large non-stick pan over medium heat and add olive oil. Swirl the oil to coat the bottom of the pan. Add the meatballs to the pan and allow them to sauté on one side for 5 minutes before attempting to turn them. This will help prevent the meatballs from falling apart. Continue to cook the meatballs until browned on all sides. Remove the meatballs from the pan and transfer to a plate.
- While the meatballs are cooking, prep the sauce ingredients. Add oil and butter to the same non stick skillet. Sauté onions for about 5 minutes until softened. Add garlic and cook for one minute. Stir in flour and cook for 1-2 minutes. Slowly stir in the chicken stock and continue to stir as the sauce thickens. Add the cajun seasoning, paprika, salt, pepper and the meatballs. Simmer for about 5-7 minutes until the meatballs are cooked through.
- Stir in the half & half and heat through. Serve immediately.