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This is your check-in post for today. The poll will be open from midnight Universal or Zulu Time (8pm Eastern Time) on Thursday, December 11, to midnight on Friday, December 12 (8pm Eastern Time).
Getting this in before what is hopefully my final! Piece! Of homework! Ever!!!
Do you have a rec for this week? Just reply to this post with something queer or queer-adjacent (such as, soap made by a queer person that isn't necessarily queer themed) that you'd, well, recommend. Self-recs are welcome, as are recs for fandom-related content!
Or have you tried something that's been recced here? Do you have your own report to share about it? I'd love to hear about it!
Holiday Extras By Dialecticdreamer/Sarah Williams Part 1 of 2, complete Word count (story only): 1059 [Mid-December 2016, flexible timing]
:: Genna is spending most of the month of December touching base with her students via crafting. Edison arrives with Zipper, and both get a surprise. Part of the Strange Family and the Finn Family story arcs in the Polychrome Heroics universe. Posted for the December 2025 Giftmas, with my deepest thanks. ::
On to part two
Edison giggled as Zipper swept him high into the air, then turned the boy from a “flying” pose to standing. The small yellow sneakers touched the grass gently. “Here you are. Want me to ring the --” Zipper began.
A tall, bulky man with curly brown hair opened the door. “Hey, kiddo, Genna’s in the schoolroom, but it’s basically a craft room for the holidays. Go on in.” ( Read more... )
Hello to all members, passers-by, curious onlookers, and shy lurkers, and welcome to our regular daily check-in post. Just leave a comment below to let us know how your current projects are progressing, or even if they're not.
Checking in is NOT compulsory, check in as often or as seldom as you want, this community isn't about pressure it's about encouragement, motivation, and support. Crafting is meant to be fun, and what's more fun than sharing achievements and seeing the wonderful things everyone else is creating?
There may also occasionally be questions, but again you don't have to answer them, they're just a way of getting to know each other a bit better.
This Week's Question: Does anyone have any plans for making Christmas gifts or cards?
If anyone has any questions of their own about the community, or suggestions for tags, questions to be asked on the check-in posts, or if anyone is interested in playing check-in host for a week here on the community, which would entail putting up the daily check-in posts and responding to comments, go to the Questions & Suggestions post and leave a comment.
If you’ve been around for a while, then you probably know how much we love meatball recipes over here at Budget Bytes. They’re easy to make, extremely versatile, budget-friendly, and perfect for meal prep. And with grocery prices still rising, I’ve been leaning even more towards cheaper ingredients that I can turn into a delicious meal. Which is why these chicken meatballs made with ground chicken and served in a delicious cream sauce were a huge hit! They’re tender, flavorful, and quick enough to make any day of the week.
“This recipe is outstanding! The lemon juice is a master touch. I will be making this on the regular.”
Diana
Easy Recipe for Creamy Chicken Meatballs
These chicken meatballs are easy to make and use similar ingredients to our classic meatballs. However, I switched the ground beef and sausage to chicken and left out the milk in favor of Worcestershire sauce (the flavor it adds to this recipe is UNREAL). Chicken is also leaner when compared to the beef and sausage combo, so these chicken meatballs feel a little lighter while still giving you plenty of protein.
I also wanted a creamy sauce to go with these chicken meatballs to add more moisture and flavor. The sauce is smooth and velvety, made from half and half, chicken broth, Parmesan cheese, lemon, and seasonings, coating every meatball just right. Plus, it all cooks in one pan, so clean up is a breeze!!
Recipe Success Tips
Ground chicken can dry out quickly, so I rely on three things to keep chicken meatballs moist: breadcrumbs, using 92% lean ground chicken, and a light hand when mixing. The breadcrumbs help retain moisture from the egg, and the higher fat content in the chicken keeps the meatballs tender instead of crumbly. I also mix the meat just until everything is combined. Overmixing can make the texture firm instead of soft and juicy once cooked.
The best sauce (and what’s new). After a few rounds of retesting, I rebuilt the creamy sauce from the ground up to make sure it stays glossy and thick every time. This recipe now includes a quick roux made from a little extra butter and flour, then uses half-and-half instead of heavy cream. It still tastes exactly like the original, but the texture is far more reliable!
As this recipe for chicken meatballs is made entirely from scratch, you have complete control over how thick you want the final sauce to be. Simmer it until it reaches the consistency you like. It’ll continue to thicken as it cooks. If it goes a little further than you want, mix in some broth to loosen it back up.
Baked vs. skillet chicken meatballs. I usually pan-sear because the browning adds so much flavor, and I can build the sauce right in the same skillet. But baking is great when I want to keep things hands-off. The oven gives you evenly cooked meatballs, and you can make the sauce on the stove once they’re done. Both methods work well, so choose whatever fits your day.
These creamy chicken meatballs come together fast and deliver big comfort with a rich, silky sauce. A budget-friendly weeknight favorite that tastes like a special treat every time.
In a small bowl, combine the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and parmesan.
Add the ground chicken to a separate large bowl along with the egg, Worcestershire sauce, and breadcrumb mixture. Use your hands to mix everything together until evenly combined. Try not to overmix as this can make the meatballs tough.
Divide and shape the meat mixture into 24 meatballs, about two tablespoons each.
Stove Top Cooking Instructions
In a large skillet, add the cooking oil and heat over medium. Once hot, add the meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). Add a little more cooking oil for the 2nd batch of meatballs if needed. Remove the cooked meatballs to a clean plate and set aside.
Now make the cream sauce. In the same skillet, add the butter and minced garlic. Turn the heat down to medium-low and sauté the garlic until fragrant, about one minute.
Add flour to the skillet and stir to combine. Cook for one more minute.
Next, add the chicken broth, half and half, oregano, salt, pepper, grated parmesan, and 2 Tbsp of lemon juice. Stir to combine.
Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy with pasta, mashed potatoes, or your favorite side.
Oven Cooking Instructions
Alternatively, you can bake your chicken meatballs. Preheat your oven to 400ºF and line a baking sheet with parchment paper.
Evenly space the chicken meatballs onto the parchment lined baking sheet and bake in the preheated oven for about 20 minutes, or until the internal temperature of the meatballs reaches 165ºF on a instant read thermometer.
Remove from the oven once fully cooked and set aside. Proceed to make the cream sauce on the stovetop as directed above. Add all of the meatballs to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your liking. Serve hot.
*Breadcrumbs combine with the egg to help bind the ground chicken to keep the meatballs from falling apart. They also hold moisture, which helps keep the meatballs tender.**I used 92% lean ground chicken, which keeps the flavor light but still has enough fat to keep the meatballs from drying out. I don’t suggest using 98% lean ground chicken breast. It is too lean and doesn’t have enough fat to keep the meatballs tender and moist. This recipe is also quite similar to our turkey meatballs recipe, so you should be able to sub in 93% lean ground turkey without issue.***I use Better Than Bouillon to make my broth.****A little bit of lemon juice adds a touch of bright, fresh flavor to the sauce, but if you don’t have a lemon on hand, the sauce will still be delicious!Keep in mind that baked meatballs will not achieve the nice browning on the outside that you get when cooking in a skillet. The browned surface does provide additional flavor. I personally prefer cooking these meatballs in a skillet to keep everything in one pan, as you have to make the cream sauce in a skillet on the stovetop anyway.
How to Make Creamy Chicken Meatballs Step-by-Step Photos
Gather all of your ingredients.
Make the seasoned breadcrumbs: Combine ½ cup breadcrumbs, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, ¾ tsp salt, ¼ tsp black pepper, and 3 Tbsp grated parmesan in a small bowl.
Make the meatballs: Now, add 1 lb. ground chicken to a separate large bowl along with 1 large egg, ½ tsp Worcestershire sauce, and the seasoned breadcrumb mixture. Use your hands to mix everything together until evenly combined. Don’t overmix as this can make the meatballs tough.
Use your hands to divide and shape the meat mixture into 24 meatballs (mine were about two tablespoons each).
Cook: Add 2 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot, add the shaped meatballs and cook in 2 batches (about 12 meatballs at a time). Cook the meatballs in the hot skillet until browned on all sides and cooked through (about 2 minutes each side). You can add a little more cooking oil for the 2nd batch of meatballs if needed.
Now, remove the cooked meatballs to a clean plate and set aside.
Make the cream sauce: In the same skillet you cooked the meatballs in, add 2 Tbsp butter and 1 minced garlic clove. Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.
Add 2 Tbsp flour to the skillet and stir to combine. Cook for one more minute to remove the raw flour taste. The flour will combine with the melted butter to create a roux that will thicken the sauce.
Next, add 1½ cups chicken broth, ½ cup half and half, ¼ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, 2 Tbsp grated parmesan, and 2 Tbsp of lemon juice (about half a lemon). Stir to evenly combine.
Simmer: Bring the sauce to a simmer. Add all of the meatballs back to the skillet and toss in the sauce. Continue to simmer for 5 minutes or until the sauce has thickened to your desired consistency.
Serve hot with a sprinkle of fresh parsley on top (optional). Enjoy!
Serving Suggestions
What I love about meatballs is that they’re so versatile! I served these tasty chicken meatballs with the cream sauce over a bed of fluffy mashed potatoes. A side of cheesy Tennessee onions would be incredible, too! But you can also switch out the sauce and serve them with a homemade marinara sauce over a bed of pasta or make meatballs subs with some hoagie rolls. They would also be great in a pot of soup like Minestrone or served with some veggie noodles.
Storage & Reheating
You can keep any leftovers in airtight containers in the fridge for up to 3-4 days. Reheat them in a skillet until the internal temperature of the chicken meatballs reaches 165ºF. I wouldn’t freeze the cream sauce as it may separate and become grainy once thawed. However, you can freeze the cooked meatballs for 2-3 months. Place them into a freezer-safe container and let them thaw overnight in the fridge before using.
Our Chicken Meatballs in Cream Sauce recipe was originally published 9/23/24. It was retested, reworked, and republished to be better than ever 12/11/25.
Cauliflower Reuben Salad Servings: 4 to 6 Active time: 20 mins Total time: 40 mins
INGREDIENTS
*For the salad Fine salt 1 1/4 cups (9 ounces) French green lentils 1 garlic clove 1 medium head cauliflower (2 pounds), cut into florets (see Substitutions) 2 to 3 tablespoons olive oil 2 teaspoons caraway seeds Freshly ground black pepper 1 cup (6 ounces) drained sauerkraut (a small amount of brine is okay; see Substitutions) 2 handfuls baby spinach or arugula Thinly sliced scallions, for serving 4 small dill pickles, for serving (optional) Rye bread, for serving (optional)
*For the dressing 1/2 cup vegan mayonnaise 2 tablespoons ketchup 2 tablespoons fresh lemon juice 2 scallions, thinly sliced 1 small dill pickle, finely chopped 1 small garlic clove, minced or finely grated 1/2 teaspoon sweet paprika 1/4 teaspoon fine salt Freshly ground black pepper
STEPS 1. Cook the lentils and roast the cauliflower: Position a rack in the middle of the oven and preheat to 400 degrees. 2. Bring a medium pot of salted water to a boil over high heat. Add the lentils and garlic, reduce the heat so the water is at a simmer, and cook until just tender, 18 to 20 minutes. Drain (you can either discard the garlic or stir it a little, so it melts into the lentils). 3. Meanwhile, on a large sheet pan, toss the cauliflower with the oil and caraway seeds. Season lightly with salt and pepper, and toss again until combined. Roast for 18 to 20 minutes, or until the florets are golden and just tender. 4. Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, scallions, pickle, garlic, paprika, salt and a big pinch of pepper until combined. 5. Assemble the salad: In a large bowl, toss together the lentils, cauliflower, sauerkraut and dressing until combined. Add the spinach or arugula, and gently toss again to coat. 6. Divide among bowls, top with scallions and serve, with a pickle and rye bread on the side, if desired.
*Make ahead: The cauliflower, lentils and dressing can be made and refrigerated separately for up to 1 day in advance. *Storage: If you do not plan to eat the entire salad, refrigerate leftover cauliflower, lentils and dressing in separate containers for up to 4 days.
Comment with Just One Thing you've accomplished in the last 24 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.
Feel free to share more than one thing if you're feeling particularly accomplished! Extra credit: find someone in the comments and give them props for what they achieved!
Nothing is too big, too small, too strange or too cryptic. And in case you'd rather do this in private, anonymous comments are screened. I will only unscreen if you ask me to.
Today I made Crockpot Healthy Chicken Soup with the Mazyana Curry Spices. Other ingredients included butternut squash, onion, peas, and pearl couscous. It was okay, but not exciting. We did both like the pearl couscous as a soup / crockpot ingredient, which is good because we have most of a jar left. If I make it again, I'll add more flavor. Possibilities include increasing the curry powder, adding other seasonings such as a bay leaf or sage, and adding fresh garlic and/or ginger.
The fossil fuel industry likes to make out that it is a pipe dream to think that we can completely replace fossil fuels with alternative sustainable sources. But the example of Uruguay shows that it is not only possible but the transformation can be done in as short a time as five years.
As always, you can interpret the prompt literally or figuratively, in whatever way works for you.
Each work created for this challenge should be posted as a new entry to the comm. Posting starts now and continues up until the challenge ends at 4pm Pacific Time on Saturday, December 20th. No sign-up required.
Mods will tag your work with fandom and challenge. When you've posted entries to three consecutive challenges, you will earn a name tag, and we'll go back and tag all your previous entries with your name.
All kinds of fanworks in all fandoms are welcome. Please have a look at our guidelines before you play. If you have any questions or concerns, don't hesitate to contact a mod. And if you have any suggestions for future challenges, you can leave them in the comments of this post.
In September, when we announced the new reports, we confirmed our plan to wait a couple of months and then remove the challenge tags from the comm. That time is drawing near.
This is a reminder that on January 1, 2026, the challenge tags will be going away.
Also, keep an eye out for the next ffw_social post, which will go up in the next couple of days. If you haven't joined the ffw_social comm, it's never too late to come and check it out. (Posts are locked, which means you have to join to see them.)
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