Description
Marry Me Chicken Meatballs are tender, flavorful ground chicken meatballs baked to perfection and simmered in a creamy, garlicky sun-dried tomato sauce. This comforting dish combines Italian-inspired herbs, Parmesan cheese, and a hint of heat from red pepper flakes for a deliciously rich and satisfying meal that’s perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Meatballs
- 2 lbs. ground chicken
- 2 large eggs, slightly beaten
- 3 cloves garlic, minced
- 3 Tbsp. olive oil
- 1 cup seasoned panko crumbs
- 3/4 cup grated Parmesan cheese
- 1 tsp. onion powder
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 tsp. paprika
Sauce
- 5 Tbsp. butter
- 4 cloves garlic, minced
- 2 tsp. Italian seasoning
- 1/4–1/2 tsp. red pepper flakes, to taste
- 1 cup sundried tomatoes in oil, drained and roughly chopped
- 1/4 cup white cooking wine
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 8–10 fresh basil leaves, julienned (optional, for garnish)
Instructions
- Prepare the Meatballs: Preheat your oven to 400°F (200°C) and line an extra-large baking sheet or two large baking sheets with parchment paper for easy cleanup. In a large bowl, combine the ground chicken, beaten eggs, minced garlic, olive oil, seasoned panko crumbs, Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Mix gently, being careful not to overwork the meat mixture to keep the meatballs tender.
- Form and Bake Meatballs: Use a 1 1/2-inch scoop or spoon to portion out the meat mixture onto the prepared baking sheets, spacing them evenly. Bake the meatballs in the preheated oven for 18 minutes, or until they are lightly browned on the outside and no longer pink inside. Remove from oven and set aside while preparing the sauce.
- Make the Sauce: In a large oven-proof deep skillet, melt the butter over medium heat. Add the minced garlic, Italian seasoning, red pepper flakes, and chopped sun-dried tomatoes. Cook, stirring often, for about 2 minutes until fragrant. Pour in the white cooking wine and let it cook for 2 to 3 minutes until mostly reduced.
- Add Liquids and Thicken Sauce: Pour in the chicken broth, then slowly whisk in the heavy cream and Parmesan cheese. Continue cooking over medium heat, stirring occasionally, until the sauce begins to thicken slightly and is smooth and creamy.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce and gently stir to coat them evenly. Transfer the skillet to the oven and bake for an additional 10 minutes, allowing the meatballs to heat through and the sauce to bubble.
- Serve and Garnish: Remove from the oven, garnish with fresh julienned basil leaves if desired, and serve immediately. This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the rich sauce.
Notes
- Do not overmix the meatball mixture to avoid tough meatballs.
- The red pepper flakes can be adjusted up or down depending on your desired spice level.
- Using an oven-proof skillet allows you to transfer the sauce and meatballs directly into the oven without extra dishes.
- For a lower-fat option, substitute the heavy cream with half-and-half or evaporated milk, though the sauce will be less rich.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the oven to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
