Marry Me Chicken Meatballs
Tender marry me chicken meatballs simmer in a creamy parmesan sauce with sun-dried tomatoes, garlic, Italian herbs and fresh basil.
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 oil, 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 the meatballs back to the skillet and simmer for 10 to 15 minutes, or until cooked through to an internal temperature of 165°F.
- Garnish with fresh basil and shredded parmesan cheese. Serve immediately.
Notes
Don't overwork the chicken: I mix everything just until combined. Ground chicken can make dense meatballs if it's worked too much.
Use a cookie scoop: A 1½-Tablespoon scoop makes it much easier to get evenly sized meatballs that finish cooking at roughly the same time.
Brown, don't cook through: You're only looking for color during the first skillet step. The meatballs finish cooking gently in the sauce.
Keep the sauce at a simmer: Once the cream goes in, keep the heat fairly gentle rather than letting the sauce boil hard.
Adjust the consistency at the end: If the sauce is thinner than you want, let it simmer uncovered for another couple of minutes. If it's too thick, add a splash of chicken broth.
Use a cookie scoop: A 1½-Tablespoon scoop makes it much easier to get evenly sized meatballs that finish cooking at roughly the same time.
Brown, don't cook through: You're only looking for color during the first skillet step. The meatballs finish cooking gently in the sauce.
Keep the sauce at a simmer: Once the cream goes in, keep the heat fairly gentle rather than letting the sauce boil hard.
Adjust the consistency at the end: If the sauce is thinner than you want, let it simmer uncovered for another couple of minutes. If it's too thick, add a splash of chicken broth.
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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