Marry Me Chicken Meatballs
Tender ground chicken meatballs in a rich, creamy sauce with sun-dried tomatoes and Parmesan, perfect for cozy dinners or romantic occasions.
Ingredients
For the Meatballs
- 1 lb ground chicken Forms the base of the meatballs.
- 1/4 cup breadcrumbs Adds texture.
- 1/4 cup grated Parmesan cheese Contributes nuttiness.
- 1/4 cup fresh parsley, chopped Brings color and aroma.
- 1 large egg Binds the mixture.
- 2 cloves minced garlic Infuses warmth.
- to taste salt
- to taste pepper
- 2 tbsp olive oil For searing the meatballs.
For the Sauce
- 1/2 cup chicken broth Provides savory depth.
- 1 cup heavy cream Adds richness.
- 1/4 cup chopped sun-dried tomatoes Adds a sweet-tart note.
- 1 tsp Italian seasoning Ties flavors together.
- 1/2 tsp red pepper flakes Optional heat.
- 1/4 cup grated Parmesan cheese For extra creaminess.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and pepper.
- Mix gently with your hands until just combined, then form into 1.5-inch meatballs.
- Place the meatballs on a parchment-lined baking sheet and bake for 15-18 minutes until golden brown and cooked through.
Cooking the Sauce
- In a large skillet, heat olive oil over medium heat.
- Add remaining minced garlic and sauté for 1-2 minutes, being careful not to burn it.
- Pour in chicken broth and heavy cream, stirring gently.
- Add sun-dried tomatoes, Italian seasoning, and red pepper flakes, then let the sauce simmer for 4-5 minutes.
- Stir in the last 1/4 cup of Parmesan cheese until melted and smooth.
Finishing Touch
- Add the baked meatballs to the sauce and gently toss to coat.
- Allow them to simmer together for another 2-3 minutes to soak up the flavors.
Notes
Serve over pasta or rice, or with crusty bread. Store leftovers in the fridge for 3-4 days. Freeze for up to 3 months. Avoid overmixing the meat and check for doneness with a thermometer.