Description
Creamy Marry Me Chicken Meatballs are tender and flavorful chicken meatballs cooked in a luscious, creamy sauce flavored with sun-dried tomatoes, garlic, white wine, and fresh herbs. This comforting Italian-inspired dish is perfect served over mashed potatoes or rice for a satisfying family meal.
Ingredients
Scale
For the Chicken Meatballs:
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- ¼ cup fresh chopped basil
- 1 tablespoon garlic paste
- 2 teaspoons herbes de Provence
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
For the Marry Me Sauce:
- 2–3 tablespoons olive oil (plus extra if needed)
- 1 large shallot, finely diced
- 1 tablespoon garlic paste
- 1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, drained and chopped (reserve oil)
- ⅓ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Dijon mustard
- 1 teaspoon herbes de Provence
- ½ – 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup fresh chopped basil, plus more for serving
- ¼ cup freshly grated Parmesan cheese
Instructions
- Make Meatballs: In a large bowl, combine ground chicken, eggs, panko breadcrumbs, chopped basil, garlic paste, herbes de Provence, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape Meatballs: Use a medium scoop or spoon to portion the mixture into golf ball-sized meatballs. Roll each meatball between your hands to form a smooth, even shape.
- Brown Meatballs: Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Place meatballs in the skillet in batches, being careful not to overcrowd the pan. Cook until browned on all sides, about 5-7 minutes, then remove and set aside.
- Make Marry Me Sauce: In the same skillet, add the diced shallot and sauté until softened, about 2-3 minutes. Add garlic paste and chopped sun-dried tomatoes, cooking until fragrant, about 1-2 minutes. Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce slightly and the tomatoes soften, about 3-4 minutes. Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, pepper, and chicken broth, bringing the mixture to a simmer.
- Simmer Sauce: Stir in the canned full-fat coconut milk, allowing the sauce to simmer gently until it thickens slightly, about 5 minutes.
- Combine and Finish: Reduce heat to low and add the browned meatballs back into the skillet with the sauce. Stir in fresh chopped basil and grated Parmesan cheese, tossing the meatballs to coat fully. Simmer uncovered for 10-15 minutes, or until the meatballs are cooked through and the sauce is thickened to your liking.
- Serve: Serve the creamy marry me chicken meatballs over a bed of mashed potatoes or rice. Garnish with additional fresh basil for a bright, fresh finish.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- If the sauce becomes too thick, add a splash of chicken broth or water to loosen it.
- Use fresh herbs for the best flavor; dried can be substituted but reduce quantity by half.
- For a spicier kick, increase the red pepper flakes as desired.
- These meatballs can be made ahead and reheated gently in the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
