Chicken Meatballs in Cajun Cream Sauce

Laissez les bons temps rouler! Let the good times roll! And apparently, that's exactly what was happening at Chez Jenn's tonight. These meatballs were so ridiculously good that I couldn't help thinking of a New Orleans party with every bite. A little celebration on a plate!

This is one of those recipes that immediately earns a permanent spot in the rotation. We're talking serious comfort food here. Rich, satisfying, stick-to-your-ribs deliciousness. The Pantry Goat was here for dinner and gave it two thumbs up as well, so I'm not the only one singing its praises.

I served these over mashed potatoes, which turned out to be the perfect pairing. That creamy sauce deserves something to soak up every last bit, and mashed potatoes absolutely delivered.

There is no question about this one. It's going straight into my 2026 Favorites folder, and I can already tell this is a recipe I'll be coming back to.

Seriously, put this one on your must-make list. You won't regret it!

Chicken Meatballs in Cajun Cream Sauce

Recipe from Lemon Blossoms

Serves 4

For the Meatballs:

• 1 1/2 pound ground chicken
• 2 garlic cloves, minced
• 1 egg, whisked
• 1/2 cup Panko bread crumbs
• 2 tablespoons Cajun seasoning (read notes)
• 1/4 cup parmesan cheese
• 2 tablespoons chopped parsley
• 2 -3 tablespoons olive oil

For the Creamy Sauce:

• 2 tablespoons butter
• 1/2 cup onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 tablespoons flour
• 2-3 teaspoons Cajun seasoning (read notes)
• 1 1/2 cup low sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons parsley, chopped

In a medium bowl, mix together the ground chicken, garlic, egg, Panko breadcrumbs, Cajun seasoning, Parmesan cheese and chopped parsley. Mix until well combined.

Form into small meatballs of about 1-inch in diameter. I use a small ice cream scoop to make the process easier and the meatballs more uniform.

In a large skillet, heat 1 tablespoon of oil over medium high heat. Working in batches, brown the meatballs on all sides until golden brown. Add additional oil if needed. At this point, the meatballs won’t be cooked all the way through. Transfer to a plate.

In the same pan you cooked the meatballs, melt the butter over medium low heat. Add the onions and cook, stirring often for about 4 minutes or until they become translucent. Add the bell peppers and cook for another 2 – 3 minutes.

Add the flour and cook, stirring constantly for about 2 – 3 minutes. This is a “roux” and it will start to deepen in color.

Slowly add the chicken broth whisking constantly until it thickens a bit. Add the Cajun seasoning and mix well. Return the meatballs to the skillet and reduce the heat to low. Simmer for 8 – 10 minutes or until the meatballs are cooked through.

Stir in the cream and turn off the heat, adjust seasoning. Add the chopped parsley and serve.