Marry Me Chicken Meatballs

5 from 9 votes

Marry Me Chicken Meatballs

These Marry Me Chicken Meatballs are tender, flavorful, and cooked in a rich sun-dried tomato cream sauce. Easy to make in one skillet, they’re perfect for weeknight dinners, special occasions, or date night at home!

Prep Time15

Cook Time25

Course: Chicken recipes

Cuisine: American

Keyword: marry me chicken, marry me chicken meatballs

Servings:

Author: Tatiana

Ingredients

½ cup oil-packed sun-dried tomatoes drained and chopped
1½ pounds ground chicken
2 tablespoons basil pesto
1½ teaspoons EACH: dried oregano, smoked paprika
¼ teaspoon chili flakes
Salt and freshly ground black pepper to taste
½ cup grated parmesan cheese
½ cup breadcrumbs

For the sauce:

2 tablespoons salted butter
1 small onion finely chopped
¼ teaspoon EACH: dried oregano, thyme, chili flakes
3 cloves garlic minced
1 tablespoon tomato paste
1 cup chicken broth
1 cup heavy cream
½ cup freshly grated parmesan cheese
Fresh basil to garnish

Instructions

Prepare the skillet: Add 3 tablespoons of oil from the sun-dried tomato jar into a large, deep skillet. Finely chop the sun-dried tomatoes and set them aside.
Make the meatballs: In a large mixing bowl, combine the ground chicken, pesto, oregano, smoked paprika, 1/4 teaspoon of chili flakes, salt, pepper, ½ cup of the grated parmesan, and breadcrumbs. Mix until just combined. Form the mixture into 15-16 meatballs.
Sear the meatballs: Heat the reserved sun-dried tomato oil in the skillet over medium heat. Add the meatballs in a single layer and sear for about 5 minutes, turning 2–3 times, until golden and lightly crisped on all sides. Remove the meatballs and set aside.
Make the sauce: In the same skillet, melt the butter. Add the chopped onions, ¼ teaspoon oregano, ¼ teaspoon thyme, ¼ teaspoon of chili flakes and garlic. Sauté for 2–3 minutes until fragrant. Stir in the tomato paste. Pour in the chicken broth and bring to a boil. Cook for 3–5 minutes, allowing the liquid to reduce slightly.
Finish the dish: Add the chopped sun-dried tomatoes, heavy cream, and the remaining 1/2 cup of Parmesan cheese. Reduce the heat and simmer for about 5 minutes, or until the sauce thickens. Return the meatballs to the skillet.
Top with freshly chopped basil and serve with crusty bread for dipping.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. Freezing the full dish isn’t recommended due to the cream, but the meatballs can be frozen separately and paired with freshly made sauce later.

Nutrition