Description
Marry Me Chicken Meatballs feature tender Italian-seasoned chicken meatballs simmered in a creamy Tuscan sauce with sun-dried tomatoes and fresh basil, making for an irresistible dish perfect for a comforting dinner.
Ingredients
Scale
Meatballs
- 1 ½ pounds ground chicken
- ½ cup dried Italian bread crumbs
- 1 egg
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ cup grated Parmesan cheese
- 3 tablespoons olive oil
Marry Me Sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, drained
- 1 teaspoon dried Italian seasoning
- ¼ cup fresh basil for garnish
Instructions
- Prepare Meatball Mixture: In a medium bowl, combine ground chicken, Italian bread crumbs, egg, minced garlic, Italian seasoning, onion powder, salt, and grated Parmesan cheese. Mix thoroughly with hands or a fork until evenly blended.
- Form Meatballs: Shape the mixture into 10 large or 18 small meatballs, ensuring they are compact.
- Cook Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through. Remove meatballs from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, melt butter over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour to form a paste, cooking for about a minute to remove raw flour taste.
- Add Liquids: Gradually whisk in chicken broth and heavy cream to the roux, stirring constantly to avoid lumps. Add grated Parmesan cheese and stir until melted and smooth.
- Incorporate Flavorings: Stir in drained sun-dried tomatoes and dried Italian seasoning. Adjust seasoning with salt and pepper as needed. Cook the sauce until it thickens slightly, about 3-5 minutes.
- Combine and Simmer: Return meatballs to the skillet, spoon sauce over them, reduce heat to medium-low, and let simmer together for 5 minutes so flavors meld and meatballs heat through.
- Serve: Garnish with fresh basil leaves and serve hot over mashed potatoes, pasta, or rice.
Notes
- For a gluten-free version, substitute Italian bread crumbs with gluten-free bread crumbs.
- Sun-dried tomatoes add a tangy sweetness; adjust quantity based on preference.
- Use fresh garlic for best flavor in both meatballs and sauce.
- Cook meatballs thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Serve with your favorite starch such as mashed potatoes, pasta, or rice to soak up the creamy sauce.
