Marry Me Chicken Meatballs
The ultimate comfort food, Marry Me Chicken Meatballs are rich, creamy, and packed with flavor. Perfect for a cozy dinner or a special occasion, they’re bound to impress your loved ones. Indulge in this easy weeknight dinner that promises to bring smiles to the table. Make it tonight!
Equipment
- Grater
- Skillet
- Whisk
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1 pound ground chicken
- 1 large egg beaten
- 1 Tablespoon olive oil
- ¼ cup parmesan cheese grated
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon olive oil for cooking
- 3 cloves garlic minced
- ¾ cup chicken broth
- ½ cup heavy cream at room temperature
- ⅓ cup grated fresh parmesan cheese
- ½ cup sun-dried tomatoes in oil, drained and finely chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- salt and pepper to taste
Instructions
- In a large bowl, combine 1 pound of ground chicken, 1 egg, 1 Tablespoon of olive oil, ¼ cup of parmesan cheese, 2 teaspoons of minced garlic, ½ teaspoon of onion powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper using your hands or a wooden spoon. Be careful not to overmix, as this can make the meatballs tough. You want a nice, cohesive mixture that holds together.
- In a large skillet, heat 1 Tablespoon of olive oil over medium heat. The oil should shimmer when it’s hot enough, indicating it’s ready for the meatballs.
- Use a medium cookie scoop or spoon to carefully scoop the meat mixture into the skillet, spacing them evenly apart. This ensures even cooking and browning.
- Sauté the meatballs for 10 to 15 minutes over medium heat, turning frequently for even cooking. You’ll know they’re done when they reach an internal temperature of 165°F. Once cooked, transfer the meatballs to a plate.
- In the same pan, reduce the heat to medium-low. Add 3 minced garlic cloves and cook for 1 to 2 minutes, or until fragrant. Be cautious not to burn the garlic, as it can become bitter. Stir in ¾ cup of chicken broth, scraping up any loose browned bits from the bottom of the pan to incorporate all those delicious flavors.
- Transfer the pan to a cold burner and let it cool slightly. Whisk in ½ cup of heavy cream until smooth. Then sprinkle in ⅓ cup of parmesan cheese and gently stir until the cheese has melted into the sauce, creating a luscious texture.
- Return the skillet to medium-low heat and whisk the sauce for about 1 minute until heated through. Stir in ½ cup of sun-dried tomatoes, 1 teaspoon of Italian seasoning, and ½ teaspoon of crushed red pepper flakes if you're using them. Season with salt and pepper to taste, giving it a good stir to blend everything nicely.
- Bring the sauce to a slow simmer, stirring occasionally. Return the cooked meatballs to the pan, ensuring they’re well coated in the sauce. Let them simmer for an additional 2 minutes, or until the meatballs are warmed through and infused with the rich flavors of the sauce.
- Spoon any remaining sauce over the top of the meatballs and sprinkle with fresh basil if desired. Serve warm with mashed potatoes or noodles for a complete meal that everyone will love!
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to a month for quick meals later.
- Tip 2: These meatballs freeze very well! Just make sure to cool them completely before freezing in a single layer.
- Tip 3: They go wonderfully with creamy mashed potatoes, a fresh garden salad, or crusty bread to mop up the sauce.
- Tip 4: Consider garnishing with freshly chopped basil or parsley for a pop of color and flavor.
- Tip 5: You can prepare the meatball mixture a day in advance and store it in the fridge. Just shape and cook them when you’re ready.
- Tip 6: Adjust the level of heat by increasing the amount of crushed red pepper flakes to suit your taste.