Description
These Marry Me Chicken Meatballs feature tender Italian-seasoned ground chicken meatballs smothered in a creamy Tuscan sauce with sun-dried tomatoes, garlic, and fresh basil. Perfect for a comforting dinner served over pasta, rice, or mashed potatoes.
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
- 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
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, for garnish
Instructions
- Make the Meatball Mixture: In a medium-sized bowl, combine ground chicken, dried Italian bread crumbs, egg, minced garlic, Italian seasoning, onion powder, salt, and grated Parmesan cheese. Mix thoroughly using clean hands or a fork until all ingredients are well incorporated.
- Form the Meatballs: Shape the mixture into 10 large meatballs or 18 smaller ones according to your preference.
- Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through. This usually takes about 6 to 8 minutes. Remove the meatballs to a plate and set aside.
- Prepare the Marry Me Sauce: In the same skillet, melt butter over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the flour to create a paste and cook for about 1 minute to remove raw flour taste.
- Make the Sauce Base: Gradually whisk in chicken broth, heavy cream, and grated Parmesan cheese, ensuring a smooth sauce without lumps. Add sun-dried tomatoes and Italian seasoning. Season with salt and pepper to taste.
- Thicken the Sauce: Cook the sauce over medium heat for a few minutes, stirring frequently until it thickens slightly.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, spoon sauce over them, reduce heat to medium-low, and let simmer together for about 5 minutes to meld flavors.
- Garnish and Serve: Sprinkle fresh basil leaves over the dish. Serve the meatballs and sauce over mashed potatoes, pasta, or rice as preferred.
Notes
- For gluten-free option, substitute the Italian bread crumbs with gluten-free breadcrumbs.
- You can use fresh garlic instead of minced garlic for more pungent flavor.
- Adjust salt levels according to taste and the saltiness of Parmesan.
- Sun-dried tomatoes packed in oil can be drained or lightly chopped for extra flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent the cream sauce from breaking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
