Homemade Chicken Meatballs and Gravy
Savory chicken meatballs in a creamy mushroom soup gravy.
Ingredients
- 1 lb ground chicken thighs
- 1 egg
- 1/2 cup plain breadcrumbs
- 1 tbsp minced onion
- 1 tbsp minced garlic
- 1 tbsp seasoning salt
- 1 tsp parsley
- 1/4 tsp black pepper
- 1 10 oz can cream of mushroom soup
- Half can of water
- Oil for frying
Instructions
- Place the ground chicken in a large bowl followed by the egg, onion, garlic, breadcrumbs, and black pepper. Mix with your hands until well blended. Make 2-inch meatballs and set them aside.
- Cover the bottom of a large skillet with oil and heat on medium-high heat. Put the meatballs in the skillet and brown on each side for 2 minutes. Remove the meatballs from the skillet and any remaining oil. Reduce the heat to low.
- Whisk the cream of mushroom soup and half a can of water together. Put the meatballs back in the skillet and pour the soup over the meatballs and sprinkle in the parsley.
- Cover and simmer for 15 minutes.
Notes
You can also use cream of celery soup. I used bacon grease to the fry the chicken meatballs and the flavor was outstanding. A cast-iron skillet and stainless work better to get your meatballs brown.