Creamy Chicken Meatballs with Mashed Potatoes: A Comforting, Savory Meal

Serving: This dish pairs wonderfully with a side of sautéed vegetables or a simple green salad to balance out the richness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of milk or cream to refresh the sauce if necessary.
Variants:

Spicy Chicken Meatballs: Add a pinch of red pepper flakes or a small diced jalapeño to the chicken mixture for a kick of heat.
Gluten-Free Version: Use gluten-free breadcrumbs or almond meal instead of regular breadcrumbs to make this dish gluten-free.
Herb-Infused Sauce: Add fresh herbs like thyme or rosemary to the sauce for an aromatic touch.
FAQ:
Q: Can I use store-bought meatballs instead of making them from scratch?
A: Yes! You can use pre-made chicken meatballs, but be sure to cook them according to package instructions and then follow the steps for the creamy sauce to complete the dish.

Q: Can I freeze the meatballs and sauce?
A: Yes! Both the meatballs and sauce freeze well. Allow the meatballs and sauce to cool completely, then transfer them to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove before serving.

Q: Can I make the mashed potatoes ahead of time?
A: Yes, you can make the mashed potatoes ahead of time. Simply store them in an airtight container in the fridge and reheat with a little extra butter or milk to keep them creamy.