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Creamy Marry Me Chicken Meatballs

Creamy Marry Me Chicken Meatballs

These Marry Me Chicken Meatballs are tender, juicy chicken meatballs simmered in a rich and creamy Parmesan sauce with garlic and sun-dried tomatoes. They're easy enough for a weeknight dinner but flavorful and comforting enough for a date night or special occasion.
The meatballs are first browned to develop flavor, then finished gently in the creamy sauce so they stay tender and absorb all those delicious garlic, Parmesan, and sun-dried tomato flavors. Serve them over pasta, mashed potatoes, or rice, and don't forget some crusty bread for soaking up the extra sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Calories: 565
Ingredients Method

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • 2 cloves garlic finely minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for cooking
For the Creamy Marry Me Sauce
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes finely chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil chopped
  • Salt to taste

Method
 

Prepare the meatball mixture.
  1. Add the ground chicken, egg, panko breadcrumbs, Parmesan cheese, garlic, Italian seasoning, garlic powder, onion powder, salt, and black pepper to a large bowl. Gently mix until everything is just combined. Do not overmix.
Shape the meatballs.
  1. Divide the mixture into approximately 16–20 evenly sized meatballs. Keeping them similar in size helps them cook evenly.
Brown the meatballs.
  1. Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary. Cook for several minutes, turning occasionally, until golden brown on the outside. They do not need to be completely cooked through yet. Transfer them to a plate.
Start the sauce.
  1. Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant.
Add the sun-dried tomatoes.
  1. Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes. Scrape any browned bits from the bottom of the skillet as you stir.
Add the chicken broth and cream.
  1. Pour in the chicken broth, followed by the heavy cream. Add the Italian seasoning, black pepper, and red pepper flakes if using. Stir well.
Add the Parmesan.
  1. Gradually stir in the grated Parmesan cheese. Allow the sauce to gently simmer for a few minutes until the cheese has melted and the sauce begins to thicken.
Return the meatballs to the skillet.
  1. Place the browned chicken meatballs back into the sauce. Spoon some of the creamy sauce over them.
Finish cooking.
  1. Cover the skillet and simmer gently for approximately 8–10 minutes, or until the meatballs are cooked through. Chicken meatballs should reach an internal temperature of 165°F (74°C) for food safety. Published recipes similarly finish the meatballs in the sauce after browning or baking.
Finish with fresh basil.
  1. Remove the skillet from the heat and stir through or sprinkle over the fresh basil. Taste the sauce and adjust the salt and pepper as needed.
Serve.
  1. Serve the Marry Me Chicken Meatballs immediately with pasta, mashed potatoes, rice, crusty bread, or roasted vegetables. Spoon plenty of the creamy sun-dried tomato sauce over the meatballs before serving.