Mushroom Chicken Meatballs with No Breadcrumbs
These juicy mushroom chicken meatballs skip the breadcrumbs and still deliver big flavor and tenderness. Packed with umami mushrooms and smoky paprika, they’re easy to make and perfect for busy nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- ½ tablespoon Olive oil
- 1 cup Finely chopped white button or baby portobello mushrooms
- 1 teaspoon Smoked paprika
- ¼ teaspoon Garlic powder
- ¼ teaspoon Salt and pepper each
- 1 lb Ground chicken or turkey or red meat
- ½ teaspoon Dried oregano
- ½ teaspoon Dried thyme
- ¼ teaspoon Red pepper flakes
- 2 cups Sliced white button or baby portobello mushrooms
- 1 jar Tomato or marinara sauce
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add finely chopped mushrooms and cook until soft and moisture is mostly gone, about 5 to 7 minutes. Let cool slightly.
- In a bowl, combine ground chicken, cooled mushrooms, paprika, garlic powder, salt, pepper, oregano, thyme, and red pepper flakes. Mix evenly.
- Form mixture into 1½ inch meatballs and place on parchment-lined baking sheet. Bake for 20 to 25 minutes until golden brown.
- In the same skillet, cook sliced mushrooms over medium heat for 8 to 10 minutes until browned and tender.
- Add jar of tomato sauce and meatballs to pressure cooker. Use quick release to retain juiciness or serve sauce on the side.
- Optional: Pressure cook sealed for a few more minutes with slow release for extra tender meatballs.
Notes
Cool completely before storing. Refrigerate up to 3 days or freeze in a single layer before bagging. Reheat gently using stovetop or pressure cooker with slow release.