The dish in your photograph appears to be Chicken Stuffing Meatballs with Creamy Gravy. These tender, savory meatballs are made with ground chicken, celery, herbs and breadcrumbs or stuffing mix, then baked or pan-seared until golden brown and served with a rich, creamy gravy.
This is a comforting family-style dinner, perfect with mashed potatoes, rice or roasted vegetables.
1. Recipe Information
Preparation time: 20 minutes
Cooking time: 25–30 minutes
Total time: 50 minutes
Servings: 4–6
Yield: Approximately 16–18 meatballs
Cooking method: Pan-searing and simmering
Difficulty: Easy
2. Ingredients
For the chicken meatballs
500 g ground chicken
1 cup plain breadcrumbs or finely crushed stuffing mix
1 large egg
½ cup finely chopped celery
¼ cup finely chopped onion
2 cloves garlic, minced
¼ cup milk
2 tablespoons melted butter
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon rubbed sage
½ teaspoon black pepper
¾ teaspoon salt (adjust to taste)
½ teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons fresh parsley, chopped
For cooking the meatballs
2 tablespoons olive oil
1 tablespoon butter
For the creamy gravy
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
½ cup heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Salt to taste
½ teaspoon dried thyme
1 teaspoon Worcestershire sauce (optional)
3. Step-by-Step Instructions
Step 1: Prepare the vegetables
Wash and finely chop the celery.
Finely chop the onion.
Mince the garlic.
Heat 1 tablespoon butter in a small skillet.
Add celery and onion.
Cook for 3–4 minutes until softened.
Add garlic and cook for another 30 seconds.
Remove from heat and allow to cool slightly.
This step gives the meatballs a delicious savory flavor without leaving crunchy, raw vegetables inside.
Step 2: Prepare the meatball mixture
Place ground chicken in a large mixing bowl.
Add breadcrumbs or crushed stuffing mix.
Add the egg and milk.
Add the cooked celery, onion and garlic.
Add melted butter.
Add parsley, thyme, sage, black pepper, salt, garlic powder and onion powder.
Mix gently until everything is combined.
Do not overmix, because this can make chicken meatballs dense and tough.
If the mixture feels too wet, add 1–2 tablespoons of breadcrumbs.
If it feels too dry, add a little milk.
Step 3: Shape the meatballs
Lightly grease your hands with oil.
Scoop approximately 2 tablespoons of mixture.
Roll into evenly sized balls.
Place them on a lined baking tray.
Refrigerate for 15 minutes to help them hold their shape.
You should get approximately 16–18 meatballs.
Step 4: Brown the meatballs
Heat olive oil and butter in a large skillet over medium heat.
Add the meatballs in batches.
Brown them on all sides for approximately 5–7 minutes.
Turn gently to prevent breaking.
Transfer to a plate.
They do not need to be completely cooked at this stage because they will finish cooking in the gravy.
Step 5: Prepare the creamy gravy
Melt 3 tablespoons butter in the same skillet.
Add flour and whisk continuously for 1–2 minutes.
Slowly pour in chicken broth while whisking.
Continue stirring until smooth.
Add heavy cream.
Add garlic powder, onion powder, thyme and black pepper.
Add Worcestershire sauce if desired.
Taste and adjust salt.
Simmer for 3–5 minutes until the gravy thickens.
Step 6: Combine meatballs and gravy
Return the browned meatballs to the skillet.
Spoon gravy over each meatball.
Cover and simmer gently for approximately 10–15 minutes.
Turn the meatballs occasionally.
Check that the center of the largest meatball reaches 74°C (165°F).
The gravy should become silky, creamy and rich.
Step 7: Serve
Transfer the meatballs to a serving dish.
Pour the creamy gravy generously over the top.
Garnish with fresh parsley and a little black pepper.
Serve immediately.
4. Nut Information
Does this recipe contain nuts?
No. The traditional chicken stuffing meatball recipe does not require nuts.
However, always check the ingredient labels on commercial stuffing mixes, breadcrumbs, broth and seasonings for possible nut ingredients or cross-contact warnings.
Optional nuts you can use
If you want to experiment with additional texture, you can add a small amount of finely chopped nuts.
Nut
Suggested quantity
Flavor
Walnuts
2 tablespoons
Earthy and slightly bitter
Pecans
2 tablespoons
Buttery and mildly sweet
Almonds
2 tablespoons
Mild and crunchy
Pistachios
2 tablespoons
Slightly sweet and rich
My recommendation: Walnuts are the best optional choice for a savory stuffing-style meatball. However, they are not necessary for this recipe.
Nutritional information for nuts (per 28 g)
Nut
Calories
Protein
Fat
Walnuts
185
4.3 g
18.5 g
Pecans
196
2.6 g
20.4 g
Almonds
164
6 g
14.2 g
Pistachios
159
5.7 g
12.9 g
Nuts contain healthy unsaturated fats, fiber, protein and various minerals. They can be nutritious additions but are optional in this dish.
Allergy warning: Walnuts, pecans, almonds and pistachios are tree nuts. Avoid them when cooking for anyone with a relevant nut allergy.
5. Approximate Nutritional Information
Per serving, assuming 6 servings:
Nutrient
Approximate amount
Calories
380–450 kcal
Protein
25–30 g
Total fat
22–28 g
Carbohydrates
18–24 g
Fiber
1–2 g
Sugar
2–4 g
Sodium
600–850 mg
Values depend on the chicken, stuffing mix, cream and broth used.
6. Frequently Asked Questions (Q&A)
Q1. Can I use ground turkey instead of chicken?
Yes. Ground turkey works beautifully and gives a similar texture. Make sure the internal temperature reaches 74°C (165°F).
Q2. Can I use rotisserie chicken?
Not directly in the same way. This recipe is designed for raw ground chicken. Finely shredded cooked chicken requires a different binding mixture.
Q3. Why are my chicken meatballs falling apart?
Possible reasons include:
Too much moisture.
Not enough breadcrumbs.
Insufficient binding from the egg.
Not chilling the mixture before cooking.
Turning the meatballs too early.
Q4. How do I keep chicken meatballs moist?
Use a combination of milk, egg and melted butter. Avoid overmixing and overcooking.
Q5. Can I bake the meatballs instead of frying them?
Yes. Bake at 200°C (400°F) for approximately 18–22 minutes, depending on their size, until they reach 74°C (165°F) internally.
You can then add them to the prepared gravy.
Q6. Can I make the gravy without heavy cream?
Yes. Substitute whole milk or evaporated milk. The gravy will be slightly less rich.
Q7. How can I make the gravy thicker?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Slowly whisk it into the simmering gravy until the desired consistency is reached.
Q8. Can I prepare these meatballs ahead of time?
Yes. Shape the uncooked meatballs, cover and refrigerate for up to 24 hours before cooking.
Q9. Can I freeze chicken meatballs?
Yes. Cooked meatballs can be frozen with gravy in airtight freezer-safe containers for approximately 2–3 months.
Q10. What can I serve with chicken stuffing meatballs?
Excellent side dishes include:
Creamy mashed potatoes.
Steamed white rice.
Buttered egg noodles.
Roasted carrots.
Green beans.
Garlic bread.
Steamed broccoli.
Q11. Can I use boxed stuffing mix?
Absolutely. Finely crushed chicken-flavored or herb-seasoned stuffing mix is an excellent shortcut. Reduce the added salt because packaged stuffing is already seasoned.
Q12. Why does my gravy taste bland?
Add a little more black pepper, thyme, garlic powder and Worcestershire sauce. Taste before adding extra salt.