Marry Me Chicken Meatballs
This recipe for marry me chicken meatballs combines rich sundried tomatoes in a creamy sauce plus loads of other classic Italian flavors.
Servings: 4
Equipment
- Skillet Large
- Cookie Scoop 1½-Tablespoon
Ingredients
For the Meatballs:
- 1½ Pounds ground chicken
- ⅔ Cup panko breadcrumbs
- 2 eggs lightly beaten
- ½ Cup parmesan cheese grated
- 3 Cloves garlic minced
- 1 Tablespoon Italian seasoning
- 2 Teaspoons dried minced onion
- ½ Teaspoon salt
- ¼ Teaspoon black pepper freshly cracked
- 2 Tablespoons olive oil
For the Sauce:
- 1 Clove garlic minced
- 1 Cup chicken broth
- 1 Cup heavy whipping cream
- 1 Cup sun-dried tomatoes in oi, drained and chopped
- ¼ Cup parmesan cheese grated
- 1 Teaspoon Italian seasoning
- Pinch red pepper flakes optional
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- ¼ Cup fresh basil leaves julienne-cut
- parmesan cheese shredded, for optional garnish
Instructions
- Combine chicken, panko, eggs, grated parmesan, garlic, Italian seasoning, dried minced onion, salt, and pepper in a large mixing bowl.
- Using a 1½-tablespoon cookie scoop, shape the mixture into balls and place on a plate.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides for 3 to 5 minutes; do not cook them fully.
- Transfer meatballs to a clean plate, and set aside. Drain fat from the skillet.
- Add remaining tablespoon of olive oil to the skillet. Add garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth, and use a wooden spoon to deglaze the pan, scraping any bits stuck to the bottom.
- Turn the heat to medium-low, and add heavy cream, sun-dried tomatoes, grated parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Whisk for 1 or 2 minutes.
- Add meatballs back to the skillet and simmer for 10 to 15 minutes, or until the meatballs are fully cooked.
- Garnish with fresh basil and shredded parmesan cheese. Serve immediately.
Notes
Make any size meatballs you like: Minis are delicious as an appetizer. Just remember they will cook quicker than full-size meatballs.
Thicker sauce? If your sauce seems too thin, let it simmer for a few minutes to thicken, or whisk in a bit more grated parmesan.
Simmer for perfection: Allow the meatballs to simmer in the sauce rather than boil too rapidly.
Control the heat: If you prefer a milder dish, skip the red pepper flakes or reduce the amount to avoid too much spice.
Don't overwork the meat: When mixing the chicken, breadcrumbs, and other ingredients, gently combine them to avoid tough meatballs. Overmixing can make them dense.
Thicker sauce? If your sauce seems too thin, let it simmer for a few minutes to thicken, or whisk in a bit more grated parmesan.
Simmer for perfection: Allow the meatballs to simmer in the sauce rather than boil too rapidly.
Control the heat: If you prefer a milder dish, skip the red pepper flakes or reduce the amount to avoid too much spice.
Don't overwork the meat: When mixing the chicken, breadcrumbs, and other ingredients, gently combine them to avoid tough meatballs. Overmixing can make them dense.
Nutrition
Calories: 724kcal | Carbohydrates: 19g | Protein: 44g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 309mg | Sodium: 1397mg | Potassium: 1495mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1605IU | Vitamin C: 30mg | Calcium: 355mg | Iron: 4mg
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