Description
This Creamy Marry Me Chicken Meatballs recipe features tender chicken meatballs simmered in a luscious, flavorful cream sauce with sun-dried tomatoes, garlic, and fresh basil. Perfect for a cozy dinner, these meatballs are easy to prepare and pair beautifully with pasta, rice, or crusty bread.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Sauce & Garnish
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup fresh basil, torn
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Additional grated Parmesan cheese (optional for garnish)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Form the meatballs: Shape the mixture into 1.5-inch meatballs using your hands or a scoop, ensuring they are evenly sized for consistent cooking.
- Brown the meatballs: Heat the olive oil in a skillet over medium heat. Add the meatballs and sear them until golden brown on all sides, about 2–3 minutes per side. Once browned, remove the meatballs from the skillet and set aside.
- Sauté garlic and sun-dried tomatoes: In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute until fragrant, stirring occasionally to prevent burning.
- Make the creamy sauce: Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Allow the broth to reduce slightly. Then, add the heavy cream and grated Parmesan cheese, stirring gently until the sauce becomes creamy and smooth.
- Simmer the meatballs: Return the browned meatballs to the skillet with the sauce. Reduce the heat to low and simmer for 10–12 minutes, or until the meatballs are cooked through and the sauce has thickened to your liking.
- Finish and serve: Stir in the torn fresh basil and optional crushed red pepper flakes for a touch of heat. Serve the meatballs warm over pasta, rice, or with crusty bread, garnishing with extra Parmesan if desired.
Notes
- Do not overmix the meatball mixture to keep them tender.
- Sun-dried tomatoes add a rich, sweet tang but can be omitted if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- Ensure meatballs are cooked through – the internal temperature should reach 165°F (74°C).
- This dish pairs well with spaghetti, mashed potatoes, or a simple green salad.
