Marry Me Chicken Meatballs

Course: Main Dish

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: people

Calories: 636kcal

Author: Platings and Pairings

This Marry Me Meatballs recipe surrounds Italian-seasoned chicken meatballs in a heavenly sun-dried tomato cream sauce. Perfect for date nights, family dinners, and dinner parties!

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Equipment

Ingredients

Meatballs:

1 pound ground chicken
1/3 cup bread crumbs or panko
1 egg lightly beaten
¼ cup parmesan cheese grated
2 cloves garlic minced or grated
1 Tablespoon fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
½ teaspoon salt
1/4 teaspoon pepper
2 Tablespoons unsalted butter

Sauce:

1 cup oil-packed sun dried tomatoes drained and chopped*** (***plus 1 Tablespoon reserved oil)
3 cloves garlic minced
1 Tablespoon tomato paste
1 cup chicken stock
1 cup heavy cream
½ cup parmesan cheese grated
1 teaspoon Italian seasoning
Pinch red pepper flakes optional
¼ cup fresh basil leaves julienned
Salt and pepper to taste

Instructions

In a large bowl, combine ground chicken, bread crumbs, egg, parmesan garlic, parsley, Italian seasoning, onion powder, salt and pepper.
Shape mixture into tablespoon sized balls (you should have about 30).
Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned (they’ll continue cooking in the sauce later). Transfer the meatballs to a plate, cover and set aside. Drain the fat from the skillet and wipe clean.
Return the now clean skillet to medium heat. Add 1 Tablespoon of the oil from the sun dried tomatoes. Once hot, add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook 1 minute longer.
Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
Turn the heat to medium-low, and add the heavy cream, parmesan, Italian seasoning and red pepper flakes (if using). Allow to simmer for a few minutes, then return the meatballs to the pan along with the sun dried tomatoes. Allow to simmer for 10-15 minutes longer, until the sauce is thickened.
Garnish with the fresh basil and season with salt and pepper, to taste.

Video

Notes

Make ahead and storing

To make chicken meatballs ahead of time, place them on a lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. You can also freeze the uncooked meatballs for up to 3 months and thaw them in the refrigerator overnight before cooking.
Leftover Marry Me Meatballs and cream sauce can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
To reheat, place the meatballs and sauce in a saucepan and heat over low heat until warmed through. Add a splash of chicken stock or cream to slightly thin the sauce, if needed.

Tips and tricks

Use your hands to gently mix the meatball mixture until all the ingredients have just come together. Avoid overworking the meat, as this can lead to tough, dense, and dry meatballs.
You can taste test the meatballs by cooking a small spoonful of the meatball mixture in the skillet. Give it a taste once cooked, then adjust the seasonings in the meat mixture as needed.
If you have the time, I recommend chilling the uncooked meatball mixture in the fridge for about 30 minutes before shaping the meatballs. Cold meat tends to hold its shape better and produces juicier results.
Leave 1 inch of space in between each meatball in the skillet when browning. If your skillet is too small, brown the meatballs in batches to prevent them from steaming or undercooking.

Variations

Ground meat options – Instead of ground chicken, you can make these meatballs with ground turkey, beef, pork, or lamb. Or, use a mix of 2 or 3 different types of ground meat for extra flavor and moisture.
Dairy-free Marry Me Meatballs – Brown the meatballs in vegan butter or olive oil, use dairy-free parmesan or nutritional yeast instead of real parmesan, and replace the heavy cream with coconut cream or coconut milk.
Veggie-packed – Feel free to mix finely grated zucchini, carrots, or spinach into the meatballs for more nutrition and flavor. Just remember to drain any excess moisture from the vegetables before adding them.

Nutrition