Marry Me Chicken Meatballs
Deliciously creamy and cozy, these chicken meatballs simmer in a rich tomato-Parmesan sauce with a hint of spice and fresh herbs.
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Servings: 4
Calories: 726kcal
Cost: $10
Ingredients
Chicken Meatballs
- 2 tablespoon salted butter For toasting breadcrumbs
- ½ cup breadcrumbs Toasted breadcrumbs add texture
- 1 lb. ground chicken 8% fat for moisture
- 1 large egg Binder for the meatballs
- ¼ teaspoon garlic powder For flavor
- ¼ teaspoon dried oregano Herb for flavor
- 1 teaspoon dried basil Adds depth of flavor
- 2 tablespoon sun-dried tomatoes Finely minced adds a savory kick
- ¼ teaspoon salt Seasoning
- ¼ teaspoon black pepper Freshly cracked for best flavor
- 1 tablespoon mayonnaise Moisture and binder
- 1 teaspoon soy sauce Enhances umami flavor
- 2 tablespoon vegetable oil For searing the meatballs
Marry Me Sauce
- 3 garlic cloves Minced for the sauce base
- 2 tablespoon salted butter For sautéing garlic
- ⅛ teaspoon chili flakes For a slight kick
- 1 cup chicken broth Low-sodium preferred
- 1 cup heavy cream Room temperature for smooth sauce
- 14.5 oz. can petite diced tomatoes Strained adds base to the sauce
- ⅓ cup frozen spinach No need to thaw adds green texture
- ½ cup Parmesan cheese Grated adds richness
- 1 tablespoon fresh basil Minced for freshness
- ½ tablespoon fresh parsley Minced for garnish and flavor
Instructions
- Mince sun-dried tomatoes, basil, and parsley.
- Melt butter in a large sauté pan or braiser. Add breadcrumbs and toast them until golden brown and fragrant. Remove from heat and set aside.
- In a large mixing bowl, combine the toasted breadcrumbs, ground chicken, egg, garlic powder, oregano, basil, sun-dried tomatoes, salt, pepper, mayonnaise, and soy sauce. Mix gently using a fork or your hands until fully combined.
- Heat vegetable oil in the same pan over medium heat. Using an ice cream scoop, scoop level portions of the meat mixture into the hot oil. Sear the meatballs until golden brown on at least two sides. Remove from the pan and set aside.
- In the same pan, add butter and minced garlic. Cook for 2 minutes until fragrant, then add chili flakes.
- Pour chicken broth into the pan and simmer for 3-4 minutes. Scrape any browned bits off the bottom of the pan to incorporate into the sauce.
- Reduce heat to medium-low. Add room-temperature heavy cream, diced tomatoes, spinach, and Parmesan cheese. Stir well and bring to a simmer.
- Return the browned meatballs to the pan and spoon the sauce over them as they finish cooking.
- Continue cooking the meatballs until they reach an internal temperature of at least 165°F (around 15-20 more minutes).
Notes
This dish is perfect for a comforting dinner. Serve over pasta or mashed potatoes for a meal the whole family will love!
Nutrition
Serving: 1serving | Calories: 726kcal | Carbohydrates: 24g | Protein: 32g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 162mg | Sodium: 1129mg | Potassium: 685mg | Fiber: 4g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 18mg