Marry Me Chicken Meatballs
These Marry Me Chicken Meatballs are tender, juicy chicken meatballs simmered in a creamy sun-dried tomato Parmesan sauce with garlic and Italian herbs. They’re a cozy, protein-packed dinner that comes together in one skillet and is easy enough for a weeknight.
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Servings: 5
INGREDIENTS
Chicken Meatballs
- 1/2 cup Italian breadcrumbs gluten-free if needed (I like Aelia’s)
- 1/2 cup milk
- 2 lbs ground chicken
- 1 teaspoon onion powder
- 4 cloves garlic grated
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 2 Tablespoons oil from sun-dried tomato jar
Creamy Sun-Dried Tomato Sauce
- 2 Tablespoons unsalted butter
- 2 cloves garlic grated
- 2 Tablespoons all-purpose flour gluten-free if needed
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 jar sun dried tomatoes roughly chopped
- 2 cups baby spinach roughly chopped
- 1 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- For serving: Freshly grated parmesan cheese fresh basil, cooked pasta or rice
INSTRUCTIONS
- Stir together the breadcrumbs and milk in a large bowl. Let it sit for 5-10 minutes, until the breadcrumbs absorb the milk. I like to prep the remaining ingredients while it sits.1/2 cup Italian breadcrumbs, 1/2 cup milk
- Add the ground chicken, onion powder, garlic, Parmesan, and salt. Mix with a spoon or clean hands until just combined, being careful not to overmix.2 lbs ground chicken, 1 teaspoon onion powder, 4 cloves garlic, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon kosher salt
- Use a medium cookie scoop (about 2 Tablespoons) to portion the mixture, then roll into 1 1/2-inch balls. Wet your hands with water as needed to prevent sticking and help create smooth, evenly sized meatballs.
- Heat the sun-dried tomato oil in a large skillet over medium-high heat for 1-2 minutes. Once hot, add the meatballs in a single layer. Sear for about 2 minutes per side, until they’re golden brown on every side. Keep a close eye on the heat and reduce it as needed to prevent the brown bits on the bottom of the pan from burning. Add a splash of water to the pan in between the meatballs if this starts to happen.2 Tablespoons oil from sun-dried tomato jar
- When each side is browned, add a generous splash of water to the bottom of the skillet and cover with the lid. Cook for another 4-5 minutes, or until the internal temperature reaches 165°F. Transfer the meatballs to a clean plate.
- Reduce the heat to low and melt the butter in the same skillet. Add the garlic and cook until fragrant, 1 minute. Sprinkle flour over the butter and whisk to form a thick paste.2 Tablespoons unsalted butter, 2 cloves garlic, 2 Tablespoons all-purpose flour
- Slowly whisk in the chicken broth until smooth. It will be lumpy at first and start to come together as it heats. Whisk in the heavy cream and Parmesan and gently simmer for 2-3 minutes, until the sauce thickens slightly and coats the back of a spoon.1 1/2 cups chicken broth, 3/4 cup heavy cream, 1/2 cup freshly grated Parmesan cheese
- Stir in the sun-dried tomatoes, spinach, oregano, salt, and red pepper flakes. Cook for another 1-2 minutes until the spinach wilts. Taste the sauce and adjust seasoning as needed.1 jar sun dried tomatoes, 2 cups baby spinach, 1 teaspoon oregano, 1/2 teaspoon kosher salt, 1/2 teaspoon red pepper flakes
- Return the meatballs to the skillet and spoon the sauce over them to coat. Garnish with Parmesan and basil and serve warm over pasta or rice.
Nutrition
Serving: 4meatballs with sauce | Calories: 637kcal | Carbohydrates: 16g | Protein: 44g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 226mg | Sodium: 1583mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2080IU | Vitamin C: 5mg | Calcium: 356mg | Iron: 3mg
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