Marry Me Chicken Meatballs
Marry me chicken meatballs simmered in a creamy garlic Parmesan sauce with sun-dried tomatoes. A one-skillet dinner with rich flavor and simple ingredients.
Servings 4 to 6
Calories 359kcal
Equipment
- mixing bowls (large). For combining the meatball mixture evenly without overworking it.
- large skillet (12-inch, 30 cm). Wide enough to brown meatballs without crowding.
- digital thermometer To confirm meatballs reach 165°F (74°C) internally.
Ingredients
Chicken Meatballs:
- 1 lb (454 g) ground chicken
- ½ cup (60 g) panko breadcrumbs
- ⅓ cup (35 g) finely grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 tsp (2 g) Italian seasoning
- ½ tsp (3 g) kosher salt
- ¼ tsp (1 g) black pepper
- 1 tbsp (15 ml) olive oil
Marry Me Sauce:
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic minced
- ½ cup (75 g) sun-dried tomatoes in oil sliced
- ¾ cup (180 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- ½ tsp (1 g) Italian seasoning
- ¼ cup (25 g) finely grated Parmesan cheese
- fresh lemon juice to taste
- salt and pepper to taste
- 2 tbsps (5 g) chopped fresh basil for garnish
- additional parmesan for serving
Instructions
- Combine the ground chicken, panko breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper in a large mixing bowl. Mix gently with your hands or a fork just until evenly combined, being careful not to overmix.1 lb (454 g) ground chicken, ½ cup (60 g) panko breadcrumbs, ⅓ cup (35 g) finely grated Parmesan cheese, 1 large egg, 2 cloves garlic, 1 tsp (2 g) Italian seasoning, ½ tsp (3 g) kosher salt, ¼ tsp (1 g) black pepper
- Using a heaping tablespoon of the mixture for each portion, roll into smooth meatballs. Lightly wet your hands if needed to prevent sticking. You should have approximately 18 to 20 meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving space between each one. Cook for 5 to 6 minutes, turning occasionally, until browned on all sides. The meatballs do not need to be fully cooked at this stage. Transfer to a plate and set aside.1 tbsp (15 ml) olive oil
- Add olive oil to the pan. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.1 tbsp (15 ml) olive oil, 2 cloves garlic
- Stir in the sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce begins to thicken slightly.½ cup (75 g) sun-dried tomatoes in oil, ¾ cup (180 ml) low-sodium chicken broth, 1 cup (240 ml) heavy cream, ½ tsp (1 g) Italian seasoning
- Reduce the heat to low and stir in the grated Parmesan cheese. Cook, stirring, until the cheese is fully melted and the sauce is smooth. Taste and add fresh lemon juice, if desired, along with salt and black pepper to taste.¼ cup (25 g) finely grated Parmesan cheese, fresh lemon juice, salt and pepper
- Return the meatballs to the skillet, nestling them into the sauce. Simmer gently for 8 to 10 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). Spoon the sauce over the meatballs as they cook.
- If the sauce becomes too thick, add a small splash of broth or cream to loosen. If it is thinner than desired, allow it to simmer for an additional 1 to 2 minutes.
- Garnish with chopped fresh basil and additional Parmesan before serving. Serve hot over pasta, rice, or mashed potatoes.2 tbsps (5 g) chopped fresh basil, additional parmesan for serving
Notes
- Mix gently to prevent dense meatballs.
- Brown meatballs for flavor; they finish cooking in the sauce.
- Add Parmesan over low heat to prevent grainy sauce.
- Adjust sauce thickness with broth or cream as needed.
- Store leftovers refrigerated up to 3 days.
- Freeze meatballs separately for best texture.
- Nutrition is calculated based on meatballs and sauce only and does not include pasta, rice, or mashed potatoes.
Nutrition
Serving: 175g | Calories: 359kcal | Carbohydrates: 7g | Protein: 19g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 111mg | Sodium: 420mg | Potassium: 362mg | Fiber: 1g | Sugar: 2g | Vitamin A: 788IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 1mg