Marry Me Chicken Meatballs
Tender chicken meatballs simmered in a creamy Parmesan sauce with garlic, Italian seasoning, and flavorful sun-dried tomatoes. These Marry Me Meatballs are rich, comforting, and perfect over pasta, rice, mashed potatoes, or with crusty bread.
Servings: 4
Calories: 520kcal
Ingredients
- For the Meatballs
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- ½ cup finely grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped sun-dried tomatoes
- 1 tablespoon olive oil
- For the Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ¼ cup chopped sun-dried tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ½ cup fresh spinach optional
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the meatballs: Add ground chicken, panko, Parmesan, egg, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and sun-dried tomatoes to a bowl. Mix gently until just combined.
- Shape: Form the mixture into approximately 18–20 meatballs, about 1½ inches each.
- Brown: Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on the outside. Transfer to a plate.
- Make the sauce: Reduce heat to medium. Add butter and garlic to the same skillet and cook for about 30 seconds.
- Add flavor: Stir in sun-dried tomatoes and Italian seasoning.
- Add liquids: Pour in chicken broth and heavy cream, scraping the browned bits from the bottom of the skillet.
- Add Parmesan: Bring the sauce to a gentle simmer, then stir in Parmesan and red pepper flakes.
- Finish cooking: Return the meatballs to the skillet. Simmer gently until the meatballs are completely cooked through and reach an internal temperature of 165°F (74°C).
- Add spinach: Stir in spinach during the final few minutes, if using.
- Garnish: Finish with fresh basil and additional Parmesan. Serve warm.
Notes
- Don't overmix the chicken mixture or the meatballs may become dense.
- Keep the meatballs similar in size so they cook evenly.
- Freshly grated Parmesan melts more smoothly into the sauce.
- Keep the sauce at a gentle simmer rather than a rapid boil.
- If the sauce becomes too thick, add a small splash of chicken broth.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 15 g
- Protein: 35 g
- Fat: 37 g
- Saturated Fat: 20 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 850 mg