Italian chicken meatballs with cream sauce and broccoli

Italian chicken meatballs with cream sauce and broccoli

Roll up to a new take on chicken with these flavorful bites. Pop one in your mouth right out of the frying pan. Taste the tomato, basil, and parm... without fillers like breadcrumbs. What meatballs were meant to be!

Italian chicken meatballs with cream sauce and broccoli

Roll up to a new take on chicken with these flavorful bites. Pop one in your mouth right out of the frying pan. Taste the tomato, basil, and parm... without fillers like breadcrumbs. What meatballs were meant to be!
4 servingservings


  • 20 oz. 600 g ground chicken
  • 1 1 eggeggs
  • 2 oz. 50 g grated parmesan cheese
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • 1 tsp 1 tsp dried basil
  • 4 tbsp 4 tbsp sun-dried tomatoes in oil
  • 1 tbsp 1 tbsp olive oil or butter
  • 1 lb 450 g broccoli
  • 4 tbsp 4 tbsp butter for serving
Cream Sauce
  • 1¼ cups 300 ml heavy whipping cream
  • 1 tbsp 1 tbsp tomato paste
  • 3 tbsp 3 tbsp finely chopped fresh basil


Instructions are for 4 servings. Please modify as needed.

  1. Mix the ingredients for the ground chicken and make 10-12 big balls (per pound) with the help of a pair of spoons. Ground chicken is softer and looser than ground beef, so it is harder to make perfect balls. Just do your best; they will become more uniform when you fry them.
  2. Heat up some olive oil or butter in a big nonstick frying pan and add the raw meatballs. There should be a little space between the balls. Brown over medium heat, turning the balls often, until they are browned on all sides. It takes about 15 minutes.
  3. Add cream and tomato paste. Boil and let it simmer on medium heat for 10 minutes. Season with salt and pepper. Add fresh basil right before you serve.
  4. Boil the broccoli in lightly salted water for a few minutes. Serve it up with a small dollop of butter next to the chicken meatballs and cream sauce.


Go ahead and experiment with other flavors in your meatballs; diced olives, onions, or pine nuts all come to mind!

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  1. CS
    Would I be able to use coconut milk instead of heavy whipping cream for this dish?
  2. Erin
    I used part whip cream and part coconut milk and it was delicious (oh and some hot smoked paprika for a bit of spice!)
  3. Robin
    He was skeptical (chicken meatballs???) but agreed they were delicious. I used a scoop to measure them out, and next time I think I'll flatten them into a more patty-like shape to cook them. I considered baking them next time, but the point is to fry them and get that fat in, so I think the patties will be easier and work better for me.
  4. kelley
    Used turkey because Trader Joes didnt have ground chicken and they were great! Think I'll try the coconut milk next time. You would just use the solid at the top of the can?
  5. August
    I baked them and with the sauce they were delicious! Even my two children enjoyed this meal.
  6. Sammi
    Made it with heavy whipping cream and not having any tomato paste, used a little marinara sauce. I cooked the patties (I took Robin's advice above) in bacon grease, and they were moist and yummy. The sauce was enough that when added to the rice I prepared, it made the most wonderful sauce. This one is a keeper. Er...I did fail to read the directions correctly and added the fresh basil in with the chicken mixture. Didn't hurt it a bit! And not having any parmesan at the time, I used gluten free crumbs that had parmesan in them. Again, a thumb's up.
  7. Roni
    This was BOMB!!! 😋😋😋😋I used red pepper instead of the sun dried tomatoes and I added garlic to the sauce because i love garlic in my creamy sauces. This turned out great. My husband and I loved this recipe. Its definitely going in the book of favorites.
  8. Claudia
    1/6 oz? How do I measure that? Am I just using the oil of it or actually using the tomato?
    Reply: #14
  9. Yvonne
    Made these yesterday, used half cream and half coconut cream fir the sauce. They where delicious.

    Just wondering if anyone knows how often new recipes are posted, been a member for a month and
    haven't seen any new ones appear. Don't want to carry on paying if nothing new will appear. Loving the recipes so far.

  10. Tereza
    Made this last night, OMG YUMOO the cream sauce is to die for i wanted more and more. I added some chillie and garlic. One of my Favs now.
  11. Stefani
    So I’m looking through the recipes on the site and everything is so high in protein. If I eat 1 g/kg of ideal weight I’m only supposed to consume 60 grams per day. Some of these recipes have that in one serving. I’m having a hard time eating below 80-90 grams of preotein a day. Can someone help?
  12. Shirley Fagan
    Can you freeze these
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    Can you freeze these

    Yes! The cream sauce may break/separate when re-heated but it will still taste good.

  14. Kim
    Exactly what I would like to know too lol
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    Exactly what I would like to know too lol

    When scaling the recipes to make fewer servings, it can result in some funny looking measurements. You can use a scale to weigh half an ounce and then add just a little more and it will be fine.

  16. 2 comments removed
  17. Peter
    Psyllium husk helps with binding and forming the balls, and some chilli for a little spice, simple and tasty recipe, thank you.:)

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