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Marry Me Chicken Meatballs Recipe

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★★★★★

4.6 from 71 reviews

Marry Me Chicken Meatballs are tender, flavorful chicken meatballs baked to perfection and smothered in a creamy, garlicky sundried tomato sauce with a hint of spice. This hearty dish is finished in the oven to meld the flavors beautifully, making it a comforting and impressive meal perfect for any occasion.

Ingredients

Scale

Chicken 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, add to your liking
  • 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

  1. Preheat and Prepare Meatballs: Preheat your oven to 400 degrees Fahrenheit. Line one or two extra-large baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Meatball Ingredients: In a large bowl, gently combine ground chicken, beaten eggs, minced garlic, olive oil, seasoned panko crumbs, grated Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Mix just until combined to avoid tough meatballs.
  3. Form and Bake Meatballs: Using a 1 1/2-inch scooper, portion the meat mixture into evenly sized meatballs and place them on the lined baking sheets. Bake in the oven for 18 minutes, or until they are lightly browned and no longer pink in the center. Remove from oven and set aside.
  4. Make the Sauce: In a large oven-proof deep skillet, melt butter over medium heat. Add minced garlic, Italian seasoning, red pepper flakes, and sundried tomatoes. Cook for about 2 minutes, stirring frequently to release flavors.
  5. Add Wine and Reduce: Pour in the white cooking wine and cook for 2-3 minutes, allowing it to mostly cook down and concentrate the flavor.
  6. Incorporate Broth and Cream: Add the low-sodium chicken broth, then slowly whisk in the heavy cream and grated Parmesan cheese. Continue cooking the sauce, stirring occasionally, until it thickens slightly.
  7. Combine Meatballs and Sauce: Add the baked meatballs into the sauce, stirring gently to coat each meatball evenly with the creamy sauce.
  8. Finish Cooking in Oven: Transfer the skillet to the oven and bake for about 10 minutes, until the meatballs are heated through and the sauce is bubbly and flavorful.
  9. Garnish and Serve: Remove from oven, garnish with julienned fresh basil leaves if desired, and serve immediately for a rich and aromatic meal.

Notes

  • Use a gentle hand when mixing the meatball ingredients to keep meatballs tender.
  • Seasoned panko crumbs add texture and flavor; plain panko can be used with added seasoning.
  • Adjust red pepper flakes to your preferred spice level.
  • Ensure your skillet is oven-safe before transferring to the oven or use a baking dish for the final baking step.
  • Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: chicken meatballs, creamy tomato sauce, baked meatballs, sundried tomato sauce, easy dinner recipe

Find it online: https://yumwithmia.com/marry-me-chicken-meatballs-recipe/