Description
These Marry Me Chicken Meatballs feature Italian-seasoned ground chicken cooked to perfection, served in a luscious creamy Tuscan sauce with sun-dried tomatoes and fresh basil. Perfect as a comforting main dish, they pair wonderfully with mashed potatoes, pasta, or rice.
Ingredients
Units
Scale
Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup dried Italian bread crumbs
- 1 egg
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
Marry Me Sauce
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, drained
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh basil leaves
Instructions
- Prepare the Meatball Mixture: In a medium bowl, combine 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. Mix gently until all ingredients are fully incorporated.
- Form Meatballs: Shape the mixture into 10 large meatballs or 18 smaller ones, depending on your preference.
- Cook Meatballs: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside on a plate.
- Start the Sauce: In the same skillet, melt 3 tablespoons butter over medium-high heat. Add 2 teaspoons minced garlic and cook for 30 seconds until fragrant.
- Create Roux: Stir in 3 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly to form a paste and eliminate raw flour taste.
- Add Liquids and Cheese: Gradually whisk in 1½ cups chicken broth, then ¾ cup heavy cream, and ½ cup grated Parmesan cheese. Stir to combine and begin to thicken.
- Incorporate Flavorings: Add ½ cup drained sun-dried tomatoes and 1 teaspoon dried Italian seasoning. Season with additional salt and pepper to taste.
- Simmer Sauce: Continue cooking the sauce for a few minutes until it thickens to a creamy consistency.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet and spoon sauce over them. Reduce heat to medium-low and simmer together for about 5 minutes to meld flavors.
- Garnish and Serve: Sprinkle ¼ cup fresh basil leaves over the meatballs and serve warm over mashed potatoes, pasta, or rice.
Notes
- For a gluten-free option, substitute Italian bread crumbs with gluten-free bread crumbs.
- The meatballs can be made smaller for more bite-sized portions, just adjust cooking time accordingly.
- Use low-fat or lactose-free cream alternatives to reduce fat or lactose content.
- Sun-dried tomatoes packed in oil can be used for extra flavor but reduce olive oil in cooking to balance fat.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
