Description
These Marry Me Chicken Meatballs feature Italian seasoned ground chicken meatballs cooked to perfection and served in a creamy Tuscan-inspired sauce with sun-dried tomatoes, fresh herbs, and Parmesan cheese. Perfect for a comforting dinner served over pasta, mashed potatoes, or rice.
Ingredients
Units
Scale
Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup dried Italian bread crumbs
- 1 egg
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, to taste
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
Marry Me Sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, drained
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh basil, for garnish
Instructions
- Prepare the Meatball Mixture: In a medium-sized bowl, combine 1 ½ pounds ground chicken, ½ cup dried Italian bread crumbs, 1 egg, 1 teaspoon minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ cup grated Parmesan cheese. Mix thoroughly using clean hands or a fork until all ingredients are well incorporated.
- Shape the Meatballs: Roll the mixture into 10 large meatballs or 18 smaller ones to your preference.
- Cook the Meatballs: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook until they are browned on all sides and cooked through, about 8-10 minutes. Once done, transfer them to a plate and set aside.
- Make the Sauce Base: In the same skillet, melt 3 tablespoons butter over medium-high heat. Add 2 teaspoons minced garlic and sauté for 30 seconds until fragrant.
- Add Flour and Liquids: Stir in 3 tablespoons all-purpose flour to form a paste, cooking for about 1 minute to remove the raw flour taste. Gradually whisk in 1½ cups chicken broth followed by ¾ cup heavy cream and ½ cup grated Parmesan cheese, stirring constantly to avoid lumps.
- Season and Thicken the Sauce: Mix in ½ cup drained sun-dried tomatoes and 1 teaspoon dried Italian seasoning. Season with additional salt and pepper as needed. Continue heating the sauce, stirring frequently until it thickens enough to coat the back of a spoon, about 3-5 minutes.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, spoon sauce over them, reduce heat to medium-low, and simmer together for about 5 minutes to meld flavors and heat through.
- Garnish and Serve: Sprinkle ¼ cup fresh basil leaves over the meatballs before serving. Enjoy over mashed potatoes, pasta, or rice for a complete meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk but expect a less creamy sauce.
- If you prefer smaller meatballs, increase cooking time slightly to ensure they are cooked through.
- Sun-dried tomatoes packed in oil may add more richness; if using dried, rehydrate in warm water before use.
- Use gluten-free bread crumbs and flour to make this recipe gluten free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 530 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 165 mg
