Creamy, oniony, and so easy to make. These sour cream and onion chicken meatballs will surely become a hit in your house.
Chicken meatballs that burst with sour cream and onion flavor.
If you like sour cream and onion chips, you’ll probably love these sour cream and onion chicken meatballs. Baked chicken meatballs are bathed in a rich sour cream sauce and tossed with egg noodles for a simple meal that doesn’t require much effort at all.
When I originally developed this recipe, I fried the meatballs and prepared the sauce in the same pan. Lately, I’ve found myself more in favor of baking meatballs. It creates less mess in my kitchen, and I don’t have to babysit them.
I love that baking the meatballs simplifies things and keeps this meal as easy as can be.
How to make sour cream and onion chicken meatballs
The chicken meatballs in this recipe are just divine. I love the herby, oniony flavor and its pairing with the thick sour cream sauce. Best of all? You don’t need many ingredients to throw this together.
What you need
The recipe has two main elements: the meatballs and the sauce.
- Chicken meatballs: You’ll need garlic, shallot, dill, onion powder, egg, mayonnaise, crushed red pepper, ground chicken, and panko. For a gluten-free approach, I have also made this with chickpea flour instead of panko.
- Sour cream and onion sauce: You need sour cream, dill, chives, onion powder, and chicken broth. I use my homemade broth that I freeze into ice cubes!
- For serving: I serve these meatballs with egg noodles, but I’ve also served them with roasted cauliflower. Mashed or roasted potatoes would also be a great option.
How to make it
- Step 1: Start the chicken meatballs. Combine the aromatics and spices in a bowl with the mayonnaise and egg. Whisk until a paste forms. Add the panko and stir to combine. Let stand for 5 to 10 minutes to soften the panko. Add the chicken and mix until well combined.
- Step 2: Make the chicken meatballs. Roll the mixture into tablespoon-sized balls and arrange on a lightly greased baking sheet. Transfer to a preheated oven for 20 minutes. Flip the meatballs once midway through cooking.
- Step 3: Prepare the sauce. Combine the sour cream and spices in a bowl and set aside. While the meatballs bake, bring a pot of water to a boil and cook the noodles according to package directions.
- Step 4: Cook the sauce. Warm the chicken broth in a wide pot over gentle heat. You don’t need this to be at a rolling boil. Once the sauce bubbles, turn the heat to low and carefully add the sour cream. Be careful not to heat this too much or too quickly, or the sour cream will separate. Once the sauce is warmed through, add the cooked meatballs and toss gently to coat.
- Step 5: Add the noodles. Add the cooked egg noodles to the pot and toss gently to combine. Once everything is warmed through, turn off the heat.
You’re ready to serve! Spoon the meatballs and noodles onto a large serving platter. Garnish with fresh dill if you like.
It’s one of my favorite chicken meatball recipes. It’s so comforting, creamy, and easy to prepare. I hope you love it as much as I did!
Sour Cream and Onion Chicken Meatballs
Equipment
Ingredients
Chicken meatballs:
- 5 cloves garlic (peeled and minced)
- 1 shallot (peeled and minced)
- ½ cup dill (loosely packed and minced)
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¾ cup panko
- 1 pound ground chicken
- 1 teaspoon salt
- Neutral oil (for greasing)
Sour cream and onion sauce:
- 1 cup sour cream
- ½ cup dill (loosely packed and minced)
- 1½ teaspoon onion powder
- 1 teaspoon dry chives
- ½ cup chicken broth
- Salt and pepper to taste
For serving:
- 12 ounces egg noodles
- Fresh dill (for garnish)
Instructions
Prepare the meatballs:
- Preheat the oven to 400ºF. Lightly grease a baking sheet with neutral oil.
- Add the minced garlic, shallot, and dill to a large bowl. Add the egg, mayonnaise, onion powder, and crushed red pepper. Whisk until smooth. Add the panko and stir to combine. Let stand for 5 to 10 minutes to soften the panko.
- Add the chicken to the bowl with 1 teaspoon salt. Use your hands to combine the mixture; be careful not to overwork the chicken.
- Roll the mixture into tablespoon-sized meatballs and arrange on the prepared baking sheet. The mixture should yield about 18 meatballs.
- Transfer the meatballs to the oven for 20 minutes, flipping once midway through cooking.
Cook the noodles:
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain, rinse, and set aside.
Meanwhile, prepare the sour cream and onion sauce:
- Combine the sour cream with dill, onion powder, and dry chives. Set aside.
- Add the chicken broth to a wide pot or large skillet. Turn the heat to medium-low. Once the broth begins to bubble, turn the heat down to low. Carefully add the sour cream mixture to the warm broth and whisk to incorporate. Simmer over gentle heat, whisking occasionally, until warmed through. Be careful not to heat the mixture too vigorously, or the sour cream will separate. Taste and add salt and pepper.
Finish the sour cream and onion chicken meatballs:
- Remove the meatballs from the oven and transfer them to the warm sauce with the cooked egg noodles. Toss gently to coat. Taste and add more salt if needed. Turn off the heat.
To serve:
- Spoon the meatballs and noodles onto a large serving platter. Garnish with more dill. Enjoy!
This was TOO good — everyone loved it and even my picky 6 year old cleaned her plate!!
So happy to hear this!
We made this last nite, and it was absolutely decadent. I might have to throw in some capers next time with a bit of lemon juice and zest.
I’m so happy to hear that — capers would be amazing!!
Everyone loved this, and we followed Angela’s recommendation and added capers. Amazing recipe as always thank you!
Thank you so much for your comment!