Marry Me Chicken Meatballs
The ultimate comfort food, Marry Me Chicken Meatballs are a creamy, savory delight perfect for impressing your loved ones or treating yourself. This easy weeknight dinner is packed with flavor, making it an irresistible dish. You won't want to miss out on trying this recipe tonight!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Skillet
- Whisk
Ingredients
- 1 ½ pounds ground chicken
- ½ cup dried Italian bread crumbs
- 1 large egg
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- ½ teaspoon salt to taste
- ¼ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup grated parmesan cheese
- ½ cup sun-dried tomatoes drained
- 1 teaspoon dried Italian seasoning
- ¼ cup fresh basil for garnish
Instructions
- In a medium-sized bowl, add 1 ½ pounds ground chicken, ½ cup dried Italian bread crumbs, 1 egg, 1 teaspoon minced garlic, 1 tablespoon Italian seasoning, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ cup grated Parmesan cheese. Using clean hands or a fork, mix until the ingredients are thoroughly combined. Be gentle but ensure everything is well incorporated.
- Roll the mixture into either 10 large meatballs or 18 smaller ones, depending on your preference. The size can affect cooking time, so keep that in mind!
- In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Once hot, carefully add the meatballs. Cook them until they are browned on all sides and cooked through, which usually takes about 6 to 8 minutes. Transfer the meatballs to a plate while you prepare the sauce.
- In the same skillet, add 3 tablespoons butter and let it melt over medium-high heat. Add 2 teaspoons minced garlic and cook for about 30 seconds until it’s fragrant. Pay attention to the color; it should turn slightly golden but not burnt.
- Sprinkle in 3 tablespoons all-purpose flour and stir continuously to create a paste. This will help thicken your sauce, so keep stirring until it’s well combined.
- Slowly whisk in 1 ½ cups chicken broth, ensuring there are no lumps. Then, add ¾ cup heavy cream and ½ cup grated Parmesan cheese. Stir everything together until smooth.
- Next, stir in the ½ cup sun-dried tomatoes, drained and chopped, along with 1 teaspoon dried Italian seasoning. Season with additional salt and pepper to taste if needed. Let this simmer for a few minutes until it starts to thicken. The aroma at this stage will make your mouth water!
- Once the sauce has thickened, return the meatballs to the skillet. Spoon the sauce generously over the meatballs, making sure they’re well coated. Turn the heat to medium-low and allow everything to simmer together for about 5 minutes.
- Finally, garnish the meatballs with ¼ cup fresh basil leaves just before serving. They can be served over mashed potatoes, pasta, or rice for a complete meal. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to three days.
Freezing: You can freeze uncooked meatballs for up to three months. Just thaw and cook as directed when ready to use.
Pairing: Serve these meatballs with creamy mashed potatoes or over a bed of spinach for a low-carb option.