Creamy Chicken Meatballs

Instructions:

Stovetop Method:

1. Combine all the ingredients for meatballs and mix well. Roll the mixture into balls and place them on a parchment paper lined baking sheet. (see note 2)
2. Preheat oven to 400°F.
3. Bake the meatballs in preheated oven for 17-18 minutes, till the internal temperature reaches 165°F. You can broil them for the last couple of minutes to get a little color.
4. White meatballs are baking, melt the butter in a skillet or pan and sauté mushrooms till soft. Add in garlic and sauté for a couple of minutes.
5. Add in chicken stock along with Worcestershire sauce, cook for a minute. Add in cubed cream cheese and whisk it till the cream cheese gets dissolved in the sauce. You can use two spoons to break them smooth, then whisk. Add in parmesan cheese and stir into a smooth sauce. Stir in parsley and cook till the sauce thickens up. (see note 3)
6. Once meatballs are baked, add them into the sauce and simmer for 5-6 minutes.
   

   Crockpot Method:

   1. Combine all the ingredients for the meatballs and roll them into balls.

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   2. Add chicken stock along with Worcestershire sauce to the crockpot, spread the cut mushrooms and garlic in crock. Arrange cream cheese cut into cubes and sprinkle parmesan cheese and parsley all over. Layer the meatballs on top.

   3. Cook 3-4 hours on High or 6-7 hours on Low till meatballs are cooked and reach internal temperature 165°F. Remove meatballs to a plate and mix the sauce well with spoon. Return the meatballs back in. Garnish with parsley.

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