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Best Marry Me Chicken Meatballs Recipe

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These Best Marry Me Chicken Meatballs are tender, flavorful, and coated in a creamy sun-dried tomato parmesan sauce that will make you want to say ‘yes’ to every bite. Perfect for an easy yet impressive dinner, these meatballs combine ground chicken with Italian herbs and cheese, then simmer in a rich, garlicky sauce for a comforting, restaurant-quality meal at home.

Ingredients

Meatballs

  • 1 Pound Ground Chicken
  • 1 Egg (Beaten)
  • 1 Cup Panko Breadcrumbs
  • 2 Teaspoons Italian Seasoning
  • ½ Teaspoon Garlic Powder
  • 1 Teaspoon Kosher Salt (or ½ Teaspoon Table Salt, or to taste)
  • ¼ Teaspoon Freshly Ground Black Pepper (or to taste)
  • ¾ cup Parmesan Cheese (Freshly Grated)

Sauce and Cooking

  • 1 Tablespoon Sun Dried Tomato Oil (from a jar of sun dried tomatoes)
  • 1 Tablespoon Butter
  • 3 Cloves Garlic (Minced)
  • 1 Teaspoon Italian Seasoning
  • ¼ Teaspoon Red Pepper Flakes
  • 1 Cup Sundried Tomatoes Packed In Oil (Drained and Julienned)
  • 1 Cup Chicken Broth (Low Sodium)
  • 1 Tablespoon White Wine Vinegar
  • 1 Cup Heavy Cream
  • ½ Cup Parmesan Cheese (Freshly Grated)

Garnish

  • Basil (Fresh)
  • Parsley (Fresh)
  • More Parmesan Cheese (Freshly Grated, optional)

Instructions

  1. Prepare the meatball mixture: In a large mixing bowl, combine the ground chicken, beaten egg, panko breadcrumbs, Italian seasoning, garlic powder, kosher salt, black pepper, and freshly grated Parmesan cheese. Mix everything gently until just combined, being careful not to overwork the mixture.
  2. Form the meatballs: Using a 1 or 2-inch cookie scoop, portion out the meat mixture and shape it into evenly sized meatballs.
  3. Brown the meatballs: Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the meatballs carefully to the skillet and cook for about 5 minutes, turning occasionally, until they are golden brown on all sides. They do not need to be fully cooked at this stage. Remove the meatballs from the skillet and set aside.
  4. Sauté aromatics and sun-dried tomatoes: Add 1 tablespoon of butter to the skillet. Once melted, add the minced garlic, Italian seasoning, red pepper flakes, and the drained julienned sun-dried tomatoes. Cook everything together for about 1 minute, until fragrant.
  5. Make the sauce: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Then add the white wine vinegar, heavy cream, and ½ cup freshly grated Parmesan cheese. Stir to combine and reduce the heat to medium-low.
  6. Simmer the meatballs: Return the browned meatballs to the skillet with the sauce. Simmer for 10 to 15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
  7. Serve and garnish: Spoon the creamy sun-dried tomato Parmesan sauce over the meatballs. Garnish with fresh basil, parsley, and additional Parmesan cheese if desired. Serve hot and enjoy!

Notes

  • Use freshly grated Parmesan for best flavor and texture in both the meatballs and the sauce.
  • The meatballs can be baked instead of pan-fried for a lighter option; bake at 400°F (200°C) for about 15-20 minutes until cooked through.
  • If you prefer less spice, reduce or omit the red pepper flakes.
  • Make sure the internal temperature of the chicken meatballs reaches 165°F to ensure food safety.
  • Sun-dried tomato oil adds rich flavor but can be substituted with olive oil if unavailable.
  • This dish pairs beautifully with pasta, rice, or crusty bread to soak up the sauce.

Find it online: https://lauracooks.com/best-marry-me-chicken-meatballs-recipe/