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Close up view of a chicken meatball scooped up with a wooden spoon from a cast iron skillet
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4.92 from 12 votes

Chicken Meatballs in Cajun Cream Sauce

These tender Chicken Meatballs are smothered in a rich and tasty Cajun Cream Sauce. This simple chicken meatball recipe makes the best golden brown, juicy homemade meatballs that are perfect served as an appetizer or a main dish.
Course Appetizer, Dinner, Main Course
Cuisine American
Keyword Cajun Chicken Meatballs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 meatballs
Calories 84kcal


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 tablespooons 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


To Make the Meatballs

  • 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 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.

To Make the Creamy Sauce

  • 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 get 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.



  • This recipe makes  24 1-inch meatballs.
  • Don't overmix the meatball micture.


Calories: 84kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 61mg | Potassium: 198mg | Vitamin A: 595IU | Vitamin C: 3.2mg | Calcium: 25mg | Iron: 0.6mg