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Protein-rich chicken meatballs in creamy mushroom sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chicken meatballs with mushroom béchamel sauce (180 g) has 295 calories. That works out to 164 calories per 100 g. It contains 16.4 g of carbs, 24.8 g of protein, 15.1 g of fat and 1.4 g of fiber. Its 9.2 mg of B3 covers 57% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
295
KCAL / 180G
Carbs
16.4g
· 6% DV
Protein
24.8g
· 50% DV
Fat
15.1g
· 19% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 33% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 295 kcal | |
| Total fat | 15.1 g | 19% |
| Saturated fat | 5.58 g | 28% |
| Trans fat | 0.14 g | |
| Sodium | 702 mg | 31% |
| Total carbohydrate | 16.4 g | 6% |
| Fiber | 1.4 g | 5% |
| Protein | 24.8 g | 50% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 295 kcal |
| 1 piece (small) | 35 g | 57 kcal |
| 2 piece (small) | 70 g | 115 kcal |
| 100 g | 100 g | 164 kcal |
| 3 piece (medium) | 105 g | 172 kcal |
| 4 piece (large) | 140 g | 230 kcal |
| 1 cup (medium) | 220 g | 361 kcal |
| 1 serving (large) | 250 g | 410 kcal |
| 1 cup (large) | 300 g | 492 kcal |
Calculated from 164 calories per 100 g.
To make chicken meatballs with mushroom béchamel sauce, season ground chicken, shape it into meatballs, and cook them until done. Sauté sliced mushrooms, prepare béchamel with butter, flour, and milk, then combine the sauce with the mushrooms, pour it over the meatballs, and bake until hot.
Chicken meatballs with mushroom béchamel sauce combines ground chicken meatballs with mushrooms in a creamy white sauce made from butter, flour, and milk. The meatballs often include egg, breadcrumbs, onion, and herbs or spices, though recipes vary.
Either method works for chicken meatballs with mushroom béchamel sauce. Pan-frying gives the meatballs browned edges, while baking cooks them with less hands-on attention; whichever you choose, make sure the chicken is fully cooked before serving with the sauce.
Button or cremini mushrooms work well in chicken meatballs with mushroom béchamel sauce because their mild, savory flavor complements the creamy sauce. Slice and sauté them first so they release moisture before you stir them into the béchamel.
For smooth béchamel in chicken meatballs with mushroom béchamel sauce, whisk flour into melted butter, then gradually whisk in milk. Keep stirring as it thickens and add the sautéed mushrooms afterward; adding the milk all at once can make lumps harder to remove.
Serve chicken meatballs with mushroom béchamel sauce with rice, mashed potatoes, or roasted vegetables to complement the creamy sauce. A crisp green salad also balances the richness, while crusty bread is useful for soaking up sauce.
Yes, you can prepare chicken meatballs with mushroom béchamel sauce ahead. Keep the cooked meatballs and sauce in separate covered containers in the refrigerator, then combine and heat them before serving; storing them separately helps the meatballs retain their texture.
Refrigerate leftover chicken meatballs with mushroom béchamel sauce in a covered container once they have cooled. Reheat them gently on the stove or in the oven until steaming hot throughout; stir in a little milk if the béchamel has thickened.
Yes, chicken meatballs with mushroom béchamel sauce can be frozen, although béchamel may separate slightly after thawing. Freeze the meatballs and sauce separately for better texture, thaw them in the refrigerator, and reheat gently while stirring the sauce.
Yes, ground turkey can replace chicken in mushroom béchamel meatballs. Choose a mince with enough moisture to keep the meatballs tender, season it well, and cook it fully; turkey's flavor is mild enough to pair with mushrooms and béchamel.
Vitamins
B3
9.18mg · 57% DV
B6
0.7mg · 41% DV
B12
0.86µg · 36% DV
B2
0.34mg · 26% DV
Minerals
Selenium
30µg · 55% DV
Phosphorus
290mg · 41% DV
Sodium
702mg · 31% DV
Iodine
31µg · 21% DV
Potassium ⭐
446mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 295 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chicken meatballs with mushroom béchamel sauce pairs seasoned ground chicken meatballs with a creamy white sauce enriched with mushrooms. It is a home-style combination rather than a dish with one clearly defined regional origin, drawing on familiar meatball cooking and classic béchamel.
The meatballs are tender, while the mushrooms add an earthy note to the smooth, savoury sauce. Serve it hot as a main course with potatoes, rice, pasta or crusty bread; a simple green salad makes a fresh counterpoint. Chicken provides a good source of protein, while the béchamel makes the dish richer and more filling. For a lighter plate, keep the sauce portion modest and add plenty of vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.58g
MONOUNSATURATED
4.95g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 18.4:1
Above the ideal 4:1 (18.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.