Marry Me Meatballs Recipe
These Marry Me Meatballs feature tender chicken meatballs infused with fragrant oregano and paprika, simmered in a creamy sauce enriched with sun-dried tomatoes, Parmesan cheese, and fresh basil. This quick and comforting dish comes together in just 30 minutes, making it a perfect weeknight dinner that’s full of flavor and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Meatballs
- 500 g Chicken mince
- 1 tsp Dried oregano
- 1 tsp Paprika
- 25 g Parmesan, grated
- Sea salt and freshly ground black pepper, to taste
Sauce and Cooking
- 1 tbsp Olive oil
- 3 Garlic cloves, peeled and crushed
- 150 g Sun dried tomatoes, roughly chopped
- 1 tsp Dried oregano
- 1 tsp Paprika
- 150 ml Double cream (heavy cream)
- 200 ml Chicken stock
- 25 g Parmesan, grated
- 15 g Basil leaves
- Juice of 1/2 Lemon
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the Meatballs: In a mixing bowl, combine the chicken mince, half the dried oregano, half the paprika, half the grated Parmesan, and a good pinch of salt and pepper. Use clean hands to mix everything thoroughly. Shape the mixture into about 16 evenly sized meatballs.
- Fry the Meatballs: Heat the olive oil in a large deep frying pan over medium heat. Add the meatballs and fry for about 10 minutes, turning occasionally, until they are golden brown on all sides. Once browned, remove the meatballs from the pan and set them aside on a plate.
- Cook the Aromatics: In the same pan, add the crushed garlic, sun-dried tomatoes, remaining dried oregano, and paprika. Cook for a few minutes, stirring frequently, until the garlic softens and the mixture becomes fragrant.
- Make the Sauce and Simmer Meatballs: Pour in the double cream and chicken stock, then add the remaining grated Parmesan. Stir the sauce well and season with salt and pepper. Return the meatballs to the pan, cover with the sauce, and cook for another 5 minutes to ensure the meatballs are cooked through and the flavors meld together.
- Finish and Serve: Remove the pan from heat and sprinkle the fresh basil leaves over the meatballs. Squeeze the juice of half a lemon on top for a bright finish. Adjust seasoning as needed. Serve hot, spooning plenty of creamy sauce over the meatballs.
Notes
- You can substitute chicken mince with turkey or lean pork mince if preferred.
- Use full-fat double cream for the richest sauce; light cream can be substituted but will be less creamy.
- Sun-dried tomatoes packed in oil add extra flavor, but drained dry is also fine.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
Find it online: https://lauracooks.com/marry-me-meatballs-recipe/
