Marry Me Chicken Meatballs
Juicy, tender chicken meatballs baked and coated in a creamy, zesty sun-dried tomato sauce a twist on the classic Marry Me Chicken that’s sure to win hearts!
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Oven-Proof Skillet
- Cookie Scoop
Ingredients
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 to taste
- 1 cup sun-dried tomatoes in oil, drained and 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 leaves fresh basil julienned, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, combine ground chicken, eggs, garlic, olive oil, panko, Parmesan, onion powder, salt, pepper, and paprika. Mix gently until combined.
- Using a 1 1/2-inch scoop, form meatballs and place them on prepared trays.
- Bake for 18 minutes, until lightly browned and cooked through. Set aside.
- In a large oven-proof skillet, melt butter over medium heat. Add garlic, Italian seasoning, red pepper flakes, and sun-dried tomatoes; cook for 2 minutes.
- Pour in wine and cook 2–3 minutes until mostly reduced. Add chicken broth, cream, and Parmesan; whisk until smooth and slightly thickened.
- Add baked meatballs to the sauce and toss to coat evenly. Transfer skillet to oven and bake 10 minutes, until bubbly.
- Garnish with fresh basil and serve immediately with pasta, rice, or mashed potatoes.
Notes
These chicken meatballs freeze well. Store leftovers in a freezer bag for up to 2 months. Reheat gently and enjoy with marinara or in sandwiches.