Tender Chicken Meatballs (Print)

Savory chicken meatballs in a creamy sun-dried tomato and parmesan sauce, rich and flavorful.

# What you'll need:

→ Chicken Meatballs

01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup grated parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Marry Me Sauce

10 - 2 tbsp olive oil
11 - 3 cloves garlic, minced
12 - ½ cup chicken broth
13 - ½ cup heavy cream
14 - ½ cup sun-dried tomatoes, sliced, drained
15 - ½ cup grated parmesan cheese
16 - 1 tsp dried Italian herbs
17 - ½ tsp chili flakes (optional)
18 - Salt and pepper, to taste
19 - Fresh basil, chopped, for garnish

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, parmesan cheese, parsley, oregano, salt, and black pepper. Mix gently until just incorporated.
03 - Shape the mixture into 16 even-sized meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15 minutes until meatballs are lightly golden and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
06 - Stir in the sun-dried tomatoes and cook for an additional minute.
07 - Pour in chicken broth and bring to a gentle simmer.
08 - Stir in heavy cream, parmesan cheese, dried Italian herbs, and chili flakes. Simmer gently for 3 to 4 minutes, stirring until the sauce slightly thickens.
09 - Add the baked meatballs to the skillet. Spoon sauce over them and simmer for 5 to 7 minutes until heated through and flavors meld.
10 - Adjust seasoning with salt and pepper to taste. Garnish with fresh chopped basil before serving.

# Expert Tips:

01 -
  • The sauce is so silky and rich it coats every meatball like a warm hug, and you will want to soak up every drop with bread.
  • It looks like you spent hours fussing, but the whole thing comes together in under an hour on a weeknight.
  • The sun-dried tomatoes add this tangy sweetness that makes the creamy parmesan sauce taste balanced, not heavy.
  • You can make the meatballs ahead and just simmer them in the sauce when you are ready to eat.
02 -
  • Do not skip draining the oil from the sun-dried tomatoes or your sauce will taste greasy and the flavors will not come through clean.
  • If your sauce looks too thin after adding the cream, just let it simmer a little longer and it will thicken up as the parmesan melts and the liquid reduces.
  • Use a light hand when mixing the meatballs because overworking the meat makes them dense and rubbery instead of tender.
03 -
  • Use a small cookie scoop to portion the meatballs so they are all the same size and cook evenly.
  • Let the sauce simmer with the meatballs for those last few minutes because that is when the magic happens and everything tastes like it belongs together.
  • Do not skip the fresh basil at the end because it adds a brightness that makes the whole dish feel finished and alive.
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