Chicken Meatballs Sundried Tomato (Print Version)

Juicy chicken meatballs cooked in a flavorful sun-dried tomato and parmesan cream sauce.

# What to Use:

→ Chicken Meatballs

01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup grated Parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Marry Me Sauce

10 - 2 tbsp olive oil
11 - 3 cloves garlic, minced
12 - ½ cup chicken broth
13 - ½ cup heavy cream
14 - ½ cup sun-dried tomatoes, sliced (packed in oil, drained)
15 - ½ cup grated Parmesan cheese
16 - 1 tsp dried Italian herbs
17 - ½ tsp chili flakes (optional)
18 - Salt and black pepper, to taste
19 - Fresh basil, chopped, for garnish

# How to Prepare:

01 - Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, gently mix ground chicken, egg, panko, minced garlic, Parmesan, parsley, oregano, salt, and pepper until just combined.
03 - Shape the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake meatballs for 15 minutes until they are lightly golden and fully cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat; add garlic and cook for 1 minute, then stir in sun-dried tomatoes and cook for an additional minute.
06 - Pour in chicken broth, bring to a gentle simmer, and let it reduce slightly.
07 - Stir in heavy cream, Parmesan, Italian herbs, and optional chili flakes; simmer gently for 3 to 4 minutes until sauce thickens slightly.
08 - Add baked meatballs to the skillet, spoon sauce over them, and simmer for 5 to 7 minutes to meld flavors and heat through.
09 - Adjust seasoning with salt and black pepper to taste; garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The meatballs stay incredibly tender because ground chicken holds moisture beautifully when you don't overmix.
  • The sauce tastes like you spent hours on it, but it comes together in under ten minutes on the stovetop.
  • It's elegant enough for company but easy enough to make on a weeknight when you want to feel a little fancy.
02 -
  • Don't overmix the meatball mixture or they'll turn out tough and dense instead of tender and juicy.
  • Use sun-dried tomatoes packed in oil and drain them well, the oil can make the sauce too greasy if you add it all in.
  • Let the meatballs simmer in the sauce for at least five minutes so they soak up the flavor and the whole dish comes together.
03 -
  • Wet your hands slightly before rolling the meatballs so the mixture doesn't stick and you get perfectly smooth rounds.
  • Don't skip the step of simmering the meatballs in the sauce, that's when the magic happens and everything becomes one cohesive dish.
  • Taste the sauce before serving and adjust the seasoning, a pinch more salt or a crack of black pepper can make all the difference.
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