Marry Me Chicken Meatballs Recipe
Marry Me Chicken Meatballs combine tender, juicy ground chicken meatballs baked to perfection and coated in a rich, creamy sun-dried tomato sauce infused with garlic, parmesan, and Italian herbs. This flavorful and comforting dish is easy to prepare and perfect for a cozy family meal or special dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
For the chicken meatballs:
- 1 lb. ground chicken
- ¼ cup shredded parmesan
- ¼ cup panko breadcrumbs
- ½ white onion, finely diced
- 2 garlic cloves, minced
- 1 egg
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Marry Me Sauce:
- ¼ cup white onion, finely diced
- ½ cup jarred sun dried tomatoes in oil, drained & chopped
- 1 Tbsp tomato paste
- 3 garlic cloves, minced
- 1½ cup chicken broth
- ¾ cup heavy cream
- ½ cup shredded parmesan
- 1 tsp Italian seasoning
- ¼-½ tsp red pepper flakes (adjust to taste)
- Fresh basil, thinly sliced (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and prepare a baking dish by spraying it with cooking spray to prevent sticking.
- Form the Meatballs: In a large bowl, combine ground chicken, shredded parmesan, panko breadcrumbs, finely diced onion, minced garlic, egg, Italian seasoning, salt, and black pepper. Mix until just combined. Shape the mixture into 1-inch meatballs and place them evenly spaced in the prepared baking dish.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 15-20 minutes or until cooked through and lightly golden. (Optionally, you can brown the meatballs in a sauté pan for a few minutes per side before baking for extra flavor.)
- Make the Marry Me Sauce: While the meatballs bake, heat a splash of olive oil in a large sauté pan over medium heat. Add the diced onion and cook until tender, about 2-3 minutes. Stir in the chopped sun-dried tomatoes and minced garlic, cooking briefly until fragrant. Add the tomato paste and let it cook for a few more minutes. Pour in the chicken broth and heavy cream, then stir in shredded parmesan, Italian seasoning, and red pepper flakes. Simmer the sauce over medium-high heat for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Combine and Serve: Once the meatballs are fully cooked, add them to the sauce in the pan and toss gently to coat completely. Garnish with thinly sliced fresh basil leaves and serve warm.
Notes
- You can brown the meatballs in a skillet before baking for added texture and flavor.
- Adjust red pepper flakes according to your preferred spice level.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 1 month.
Find it online: https://yumntasty.com/marry-me-chicken-meatballs-recipe/
