Cajun Chicken Meatballs in Cream Sauce

The other night I tried something new in the meatball department for dinner.  I have slowly been introducing ground chicken and turkey into the menu just because I know it’s better for “the boys” than always giving them ground beef if I am making something that calls for ground meat.  They sure didn’t mind the change in this recipe! Both of them cleaned their plates!

The sauce has some chopped green onions, chopped peppers and mushrooms in it, not only making it colourful but also adding additional veggies into the mix!



Here are my ingredients.


In a large bowl I mixed together the ground chicken, basil, first amounts of minced garlic and Cajun seasoning, panko crumbs and egg, mixing until it was well combined.

I rolled the mixture into 24 meatballs, about 1 inch to 1 1/2 inches each.


I baked these in a 400 degree oven for about 20 minutes.

While these were cooking, I chopped the onions, pepper and mushrooms.


I put them into my frying pan with about 3 tbsp. of olive oil and second amount of minced garlic and cooked them over medium high heat for about 4 – 5 minutes until the mushrooms were starting to brown.


When the veggies were cooked, I added the flour and second amount of Cajun seasoning then mixed to coat all of the chopped veggies before cooking it for an additional 2 – 3 minutes until the flour started to brown.


I added the chicken broth and sour cream and whisked to combine.

I continued to cook this, over medium low heat, stirring occasionally until it started to thicken.

I spooned the cooked meatballs over some spagetti noodles I had cooked….


And then spooned the sauce over top of both and topping it with the second amount of chopped green onion and basil before serving.



Cajun Chicken Meatballs in Cream Sauce

Preparation Time: 20 minutes  Cooking Time: 25 minutes  Servings: 2 – 4


  • 1 lb. ground chicken
  • 1 large egg
  • 1 cup panko bread crumbs
  • 1 tsp. basil
  • 2 tsp. minced garlic
  • 2 tbsp. Cajun seasoning
  • 1 red pepper, chopped
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped green onions
  • 1 tsp. minced garlic
  • 3 tbsp. olive oil
  • 3 tbsp. flour
  • 1 tbsp. Cajun seasoning
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 cup chopped green onions
  • 1 tsp. basil
  • optional, cooked spagetti noodles


  1. Preheat oven to 400 degrees.  Line baking sheet with parchment paper.
  2. In a large bowl, add ground chicken, egg, panko, first amount of minced garlic and Cajun seasoning and mix well to combine.
  3. Shape mixture into 24 meatballs.
  4. Bake meatballs at 400 degrees for 25 minutes.
  5. Place second amount of minced garlic, chopped mushrooms, peppers and first amount of chopped green onion in frying pan with 3 tbsp. olive oil.
  6. Cook over medium high heat for about 4 – 5 minutes, until mushrooms are starting to brown.
  7. Add flour and second amount of Cajun seasoning and mix to evenly coat vegetables.
  8. Pour in chicken broth and add sour cream, whisk to combine.
  9. Continue cooking over medium low heat until sauce thickens.
  10. Remove meatballs from oven and pour sauce over meatballs and noodles.
  11. Top with second amounts of chopped green onion and basil.
  12. Serve.

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