Description
These Marry Me Chicken Meatballs blend tender Italian seasoned ground chicken meatballs with a creamy, cheesy Tuscan-inspired sauce featuring sun-dried tomatoes and fresh basil, making a deliciously comforting meal perfect for any occasion.
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
- 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 well combined.
- Shape the Meatballs: Roll the mixture into 10 large meatballs or 18 small meatballs, depending on your preference for size.
- Cook the Meatballs: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook until they are browned on all sides and cooked through, about 8 to 10 minutes. Once done, transfer them to a plate and set aside.
- Make 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. Stir in 3 tablespoons all-purpose flour to form a paste and cook for about 1 minute to remove the raw flour taste.
- Whisk in Liquids and Cheese: Gradually whisk in 1½ cups chicken broth, ¾ cup heavy cream, and ½ cup grated Parmesan cheese, stirring continuously to avoid lumps. Cook the sauce for a few minutes until it thickens slightly.
- Add Flavor Enhancers: Stir in ½ cup drained sun-dried tomatoes and 1 teaspoon dried Italian seasoning. Adjust seasoning with salt and pepper to taste. Continue heating until the sauce coats the back of a spoon.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet, spooning sauce over them. Reduce heat to medium-low and gently simmer the meatballs in the sauce for about 5 minutes to meld flavors and heat through.
- Garnish and Serve: Sprinkle ¼ cup fresh basil leaves over the meatballs before serving. Serve warm over mashed potatoes, pasta, or rice as desired.
Notes
- For a lower-carb option, serve the meatballs with cauliflower mash instead of potatoes or pasta.
- Use gluten-free bread crumbs to make this dish gluten free.
- If fresh basil is unavailable, substitute with fresh parsley or dried basil (use half the quantity if dried).
- Ensure meatballs are cooked through by checking internal temperature reaches 165°F (74°C).
- Sun-dried tomatoes packed in oil can be used, but adjust olive oil amount accordingly.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs with sauce)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 140 mg
