marry me chicken meatballs
These marry me chicken meatballs are tender, juicy, and irresistible, featuring a creamy parmesan sauce and sun-dried tomatoes. A perfect choice for both weeknight dinners and special occasions!
Ingredients
- 1 pound ground chicken
- 1/3 cup bread crumbs (or panko)
- 1 egg (lightly beaten)
- ¼ cup parmesan cheese (grated)
- 2 cloves garlic (minced or grated)
- 1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons unsalted butter
- 1 cup oil-packed sun-dried tomatoes (drained and chopped plus 1 Tablespoon reserved oil)
- 3 cloves garlic (minced)
- 1 Tablespoon tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese (grated)
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes (optional)
- ¼ cup fresh basil leaves (julienned)
- Salt and pepper (to taste)
Instructions
- In a large bowl, mix together the ground chicken, bread crumbs, egg, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper until just combined. Avoid over-mixing.
- Shape the mixture into ~30 tablespoon-sized meatballs and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the meatballs in batches, leaving space between them, and brown on all sides. They don’t need to cook through yet.
- Remove the meatballs and drain the skillet. Wipe clean to prepare for the sauce.
- Add 1 Tablespoon of reserved oil from the sun-dried tomatoes into the skillet. Once hot, add the minced garlic and cook until fragrant (about 30 seconds).
- Stir in the tomato paste, cooking for about a minute to deepen the flavor.
- Pour in the chicken stock while deglazing the pan, scraping up any browned bits with a wooden spoon.
- Reduce heat to medium-low and add the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes. Stir until smooth, then bring to a gentle simmer.
- Return the meatballs to the skillet, and add the chopped sun-dried tomatoes. Simmer for 10-15 minutes, until the meatballs are cooked through and the sauce thickens slightly.
- Garnish with fresh basil and adjust seasoning with salt and pepper to taste.
Notes
If time allows, chill the meatball mixture for 30 minutes before shaping. Cold meat is easier to work with and yields better texture.