Description
Marry Me Chicken Meatballs are tender, flavorful ground chicken meatballs cooked in a creamy sun-dried tomato sauce infused with garlic, Parmesan, and Italian seasoning. This comforting dish is perfect for a hearty dinner, served over pasta, rice, or mashed potatoes. Ready in just 40 minutes, it combines simple ingredients into a rich, restaurant-quality meal that’s sure to impress.
Ingredients
Meatballs:
- 1 lb (454 g) ground chicken
- ½ cup (60 g) panko breadcrumbs
- ⅓ cup (35 g) finely grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp (2 g) Italian seasoning
- ½ tsp (3 g) kosher salt
- ¼ tsp (1 g) black pepper
Sauce and Cooking:
- 1 tbsp (15 ml) olive oil (for cooking meatballs)
- 1 tbsp (15 ml) olive oil (for sauce)
- 2 cloves garlic, minced
- ½ cup (75 g) sun-dried tomatoes in oil, sliced
- ¾ cup (180 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- ½ tsp (1 g) Italian seasoning
- ¼ cup (25 g) finely grated Parmesan cheese
- Fresh lemon juice, to taste
- Salt and black pepper, to taste
- 2 tbsp (5 g) chopped fresh basil (for garnish)
- Additional Parmesan cheese for serving
Instructions
- Combine the meatball ingredients: In a large mixing bowl, gently mix ground chicken, panko breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, kosher salt, and black pepper together. Use your hands or a fork to combine evenly without overmixing to keep the meatballs tender.
- Form meatballs: Using a heaping tablespoon of mixture, shape into smooth meatballs, wetting your hands if needed to prevent sticking. Aim for about 18 to 20 meatballs.
- Brown the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook meatballs in a single layer, turning occasionally, for 5 to 6 minutes until browned on all sides but not fully cooked through. Remove and set aside.
- Prepare the sauce base: Add remaining tablespoon of olive oil to the skillet. Sauté minced garlic for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Add sauce ingredients and simmer: Stir in sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish the sauce: Reduce heat to low and stir in grated Parmesan cheese until melted and sauce is smooth. Adjust flavor with fresh lemon juice, salt, and black pepper as desired.
- Simmer meatballs in sauce: Return browned meatballs to the skillet, nestling them into the sauce. Simmer gently for 8 to 10 minutes until meatballs are cooked through (internal temperature of 165°F/74°C). Spoon sauce over them as they cook.
- Adjust sauce consistency: If sauce becomes too thick, add a small splash of broth or cream to loosen; if thinner than desired, simmer an additional 1 to 2 minutes to reduce.
- Garnish and serve: Sprinkle chopped fresh basil and additional Parmesan over the meatballs. Serve hot over your choice of pasta, rice, or mashed potatoes for a satisfying meal.
Notes
- Use ground chicken with a bit of fat for moist meatballs.
- Don’t overmix meatball mixture to avoid tough texture.
- Use low-sodium chicken broth to control saltiness.
- For best results, use oil-packed sun-dried tomatoes for flavor and moisture.
- Test meatball doneness with a meat thermometer for safety.
- Sauce can be adjusted to thicker or thinner based on preference.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, but sauce will be less rich.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
