Description
Marry Me Chicken Meatballs feature Italian seasoned ground chicken meatballs cooked to golden perfection and smothered in a creamy Tuscan sauce loaded with sun-dried tomatoes, Parmesan cheese, and fresh herbs. This crowd-pleasing dish is perfect served over pasta, mashed potatoes, or rice for a comforting and flavorful meal.
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
- 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 hands or a fork until evenly combined.
- Shape Meatballs: Roll the mixture into 10 large meatballs or 18 smaller meatballs, ensuring uniform size for even cooking.
- Brown 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. Remove meatballs from skillet and place on a plate; set aside.
- Make the 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. Stir in 3 tablespoons all-purpose flour to form a paste, cooking for about 1 minute.
- Add Liquids and Cheese: Slowly whisk in 1½ cups chicken broth and ¾ cup heavy cream until smooth. Stir in ½ cup grated Parmesan cheese until melted and combined.
- Incorporate Tomatoes and Seasoning: Stir in ½ cup drained sun-dried tomatoes and 1 teaspoon dried Italian seasoning. Season with additional salt and pepper to taste. Simmer the sauce for a few minutes until it thickens slightly.
- Combine Meatballs and Sauce: Return the browned meatballs to the skillet and spoon sauce over them. Reduce heat to medium-low and cook together for about 5 minutes to meld flavors.
- Garnish and Serve: Sprinkle ¼ cup fresh basil leaves over the meatballs. Serve hot over your choice of mashed potatoes, pasta, or rice.
Notes
- Use ground turkey or beef as a substitute for chicken if preferred.
- For a gluten-free version, replace bread crumbs and flour with gluten-free alternatives.
- If sun-dried tomatoes are packed in oil, drain well before using.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with crusty bread to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 150 mg
