Description
These Marry Me Chicken Meatballs feature Italian seasoned ground chicken formed into tender meatballs, cooked to a golden brown and simmered in a rich, creamy Tuscan sauce with parmesan cheese, sun-dried tomatoes, garlic, and fresh herbs. Perfect comfort food served over mashed potatoes, pasta, or rice.
Ingredients
Units
Scale
Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup dried Italian bread crumbs
- 1 egg
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, to taste
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
Marry Me Sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup sun-dried tomatoes, drained
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh basil, for garnish
Instructions
- Prepare the meatball mixture: In a medium-sized bowl, combine 1 ½ pounds ground chicken, ½ cup dried Italian bread crumbs, 1 egg, 1 teaspoon minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ cup grated Parmesan cheese. Mix thoroughly using clean hands or a fork until ingredients are evenly incorporated.
- Form the meatballs: Roll the mixture into 10 large meatballs or 18 smaller meatballs, according to preference.
- Cook the meatballs: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs to a plate and set aside.
- Start the sauce: In the same skillet, melt 3 tablespoons butter over medium-high heat. Add 2 teaspoons minced garlic and cook for 30 seconds until fragrant.
- Make the roux: Stir in 3 tablespoons all-purpose flour and cook for about 1 minute to form a paste, stirring constantly to prevent burning.
- Add liquids and cheese: Gradually whisk in 1½ cups chicken broth, ¾ cup heavy cream, and ½ cup grated parmesan cheese, continuing to stir until the sauce thickens, about 3-5 minutes.
- Incorporate sun-dried tomatoes and seasoning: Stir in the drained ½ cup sun-dried tomatoes and 1 teaspoon dried Italian seasoning. Taste and season with additional salt and pepper if needed.
- Simmer meatballs in sauce: Return the cooked meatballs to the skillet, spoon sauce over them, reduce heat to medium-low, and simmer together for 5 minutes to meld flavors.
- Garnish and serve: Sprinkle ¼ cup fresh basil leaves over the dish. Serve the meatballs and sauce hot over mashed potatoes, pasta, or rice as desired.
Notes
- For a gluten-free version, substitute Italian bread crumbs and all-purpose flour with gluten-free alternatives.
- If preferred, use fresh Italian herbs instead of dried for a brighter flavor.
- Sun-dried tomatoes packed in oil can be used; just drain excess oil before adding.
- You can prepare meatballs ahead and refrigerate before cooking to save time.
- For a lighter sauce, substitute heavy cream with half-and-half, but the sauce will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
