Description
Deliciously tender and flavorful Marry Me Chicken Meatballs simmered in a creamy sun-dried tomato sauce, infused with Italian herbs and garlic. Perfectly browned meatballs made with ground chicken, Parmesan, and Italian seasoning are cooked on the stovetop and served with a rich, creamy sauce garnished with fresh basil. This comforting dish pairs wonderfully with pasta, rice, or crusty bread.
Ingredients
Scale
Meatballs
- 1.5 pounds ground chicken
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes (optional)
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- ¾ cup sun-dried tomatoes (chopped)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Garnish
- ¼ cup fresh chopped basil
- Grated Parmesan cheese
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, Italian breadcrumbs, Parmesan cheese, eggs, granulated garlic, onion powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes if using. Mix gently until just combined to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 2-inch meatballs, making sure they are uniform in size for even cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Cook the meatballs until browned on all sides, about 7 to 10 minutes. Remove from skillet and set aside on a plate.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and chopped sun-dried tomatoes, sautéing for about 1 minute until fragrant.
- Add Chicken Broth: Pour in chicken broth and scrape any browned bits from the skillet bottom to deglaze and add flavor to the sauce.
- Make Creamy Sauce: Stir in heavy cream, Parmesan cheese, Italian seasoning, crushed red pepper flakes (optional), kosher salt, and black pepper. Reduce heat and simmer for 5 to 7 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, submerging them in the sauce. Cover and keep heat low, simmering for 10 to 15 minutes until meatballs are cooked through (165°F internal temperature) and sauce thickens further.
- Garnish and Serve: Sprinkle fresh chopped basil and additional grated Parmesan cheese on top. Serve hot alongside pasta, rice, or crusty bread to enjoy the rich sauce.
Notes
- Do not overmix the meatball ingredients to ensure tender meatballs.
- Use fresh basil for garnish to enhance flavor and presentation.
- For a spicier dish, increase the amount of crushed red pepper flakes.
- The sauce can be made in advance; reheat gently on stovetop before adding meatballs.
- Check meatballs’ internal temperature to ensure they are fully cooked.
