Description
Marry Me Chicken Meatballs are tender, flavorful ground chicken meatballs baked to perfection and simmered in a rich, creamy sundried tomato sauce with garlic, Parmesan, and fresh basil. This Italian-inspired dish combines savory herbs, a touch of heat from red pepper flakes, and a luscious sauce that makes it perfect for a comforting dinner served over pasta or crusty bread.
Ingredients
Meatballs
- 2 lbs. ground chicken
- 2 large eggs, slightly beaten
- 3 cloves garlic, minced
- 3 Tbsp. olive oil
- 1 cup seasoned panko crumbs
- 3/4 cup grated Parmesan cheese
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 tsp. paprika
Sauce
- 5 Tbsp. butter
- 4 cloves garlic, minced
- 2 tsp. Italian seasoning
- 1/4-1/2 tsp. red pepper flakes, add to your liking
- 1 cup sundried tomatoes in oil, drained and roughly chopped
- 1/4 cup white cooking wine
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 8-10 fresh basil leaves, julienned, if desired for garnish
Instructions
- Prepare Meatballs: Preheat your oven to 400°F (200°C). Line an extra-large baking sheet or two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Ingredients: In a large bowl, combine ground chicken, eggs, minced garlic, olive oil, seasoned panko crumbs, Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Gently mix until just combined; avoid overmixing to keep the meatballs tender.
- Form and Bake Meatballs: Use a 1 1/2-inch scooper to portion the mixture into uniform meatballs. Place them spaced evenly on the prepared baking sheets. Bake them in the oven for 18 minutes until they are lightly browned and cooked through, with no pink remaining inside. Remove and set aside.
- Make the Sauce: In a large oven-proof deep skillet, melt butter over medium heat. Add garlic, Italian seasoning, red pepper flakes, and chopped sundried tomatoes. Cook, stirring frequently, for about 2 minutes to develop flavors.
- Deglaze and Simmer: Pour in the white cooking wine, cooking for 2-3 minutes until mostly reduced. Add the chicken broth, then gradually whisk in the heavy cream and Parmesan cheese until the sauce is smooth and well blended. Continue cooking until the sauce slightly thickens, stirring occasionally to prevent sticking.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet and gently stir to coat them completely with the sauce.
- Finish Cooking in Oven: Transfer the skillet to the preheated oven and cook for an additional 10 minutes until the meatballs are hot throughout and the sauce is bubbly and creamy.
- Garnish and Serve: Remove from oven, sprinkle with fresh julienned basil leaves, and serve immediately over pasta, rice, or alongside crusty bread.
Notes
- Do not overmix the meatball ingredients to keep them tender and juicy.
- Adjust red pepper flakes to your preferred spice level.
- If you don't have an oven-proof skillet, you can transfer the sauce and meatballs to a baking dish before finishing in the oven.
- For a lower-fat version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Leftovers can be stored covered in the refrigerator for up to 3 days; reheat gently on stovetop or in the oven.
