Description
Marry Me Chicken Meatballs feature tender Italian seasoned chicken meatballs cooked to perfection and smothered in a luscious creamy Tuscan sauce with sun-dried tomatoes, garlic, and fresh basil. This comforting dish is perfect over pasta, mashed potatoes, or rice for an instant crowd-pleaser.
Ingredients
Units
Scale
Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup dried Italian bread crumbs
- 1 egg
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, to taste
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
Marry Me Sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup sun-dried tomatoes, drained
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh basil, for garnish
Instructions
- Prepare Meatball Mixture: In a medium bowl, combine 1 ½ pounds ground chicken, ½ cup dried Italian bread crumbs, 1 egg, 1 teaspoon minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ cup grated Parmesan cheese. Mix thoroughly using clean hands or a fork until well incorporated.
- Shape Meatballs: Roll the mixture into 10 large meatballs or 18 small meatballs, ensuring they are evenly sized for even cooking.
- Cook Meatballs: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside on a plate.
- Start Sauce: In the same skillet, melt 3 tablespoons butter over medium-high heat. Add 2 teaspoons minced garlic and cook for 30 seconds until fragrant.
- Make Roux: Stir in 3 tablespoons all-purpose flour, cooking and stirring to form a paste that will thicken the sauce.
- Add Liquids and Cheese: Gradually whisk in 1½ cups chicken broth and ¾ cup heavy cream to avoid lumps. Then add ½ cup grated parmesan cheese, stirring until melted and smooth.
- Season Sauce: Stir in ½ cup drained sun-dried tomatoes and 1 teaspoon dried Italian seasoning. Taste and season with additional salt and pepper if needed.
- Thicken Sauce: Continue to cook the sauce for a few minutes until it thickens to a creamy consistency.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet and spoon sauce over them. Reduce heat to medium-low and simmer together for about 5 minutes to meld flavors and heat through.
- Serve: Garnish with ¼ cup fresh basil leaves. Serve warm over mashed potatoes, pasta, or rice as desired.
Notes
- For best results, do not overcrowd the pan when browning meatballs to ensure even cooking and browning.
- Use fresh garlic when possible for a brighter flavor in both the meatballs and sauce.
- Sun-dried tomatoes add a tangy sweetness; substitute with roasted red peppers if unavailable.
- Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or full-fat milk, though sauce may be less thick and creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 145 mg
