Chicken Meatballs Tomato Parmesan (Printable)

Tender chicken meatballs in a rich sun-dried tomato and parmesan cream sauce.

# What You'll Need:

→ Chicken Meatballs

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

→ Marry Me Sauce

10 - 2 tablespoons 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 and drained
15 - ½ cup grated parmesan cheese
16 - 1 teaspoon dried Italian herbs
17 - ½ teaspoon chili flakes (optional)
18 - Salt and pepper, to taste
19 - Fresh basil, chopped, for garnish

# Directions:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Combine ground chicken, egg, panko breadcrumbs, minced garlic, parmesan, parsley, oregano, salt, and pepper in a large bowl; stir until just combined.
03 - Shape the mixture into 16 uniform meatballs and arrange them on the prepared baking sheet.
04 - Bake meatballs in the preheated oven for 15 minutes or until lightly golden and fully cooked.
05 - Heat olive oil in a large skillet over medium heat; add minced garlic and sauté for 1 minute until fragrant.
06 - Add sun-dried tomatoes to the skillet and cook for an additional minute to release flavors.
07 - Pour in chicken broth, bringing it to a simmer.
08 - Stir in heavy cream, parmesan cheese, Italian herbs, and chili flakes; simmer gently for 3 to 4 minutes until the sauce thickens slightly.
09 - Add baked meatballs to the skillet, spoon sauce over them, and simmer for 5 to 7 minutes to meld flavors and heat through.
10 - Adjust seasoning with salt and pepper as needed; garnish with chopped fresh basil before serving.

# Expert Advice:

01 -
  • The sauce is so silky and rich, it coats the meatballs like a second skin without feeling heavy.
  • You get all the flavor of a slow-cooked dinner in under an hour, which feels like cheating in the best way.
  • It works just as well for a Tuesday night as it does for someone you're trying to win over with food.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and dry instead of tender and juicy.
  • Let the sauce simmer gently, not boil, or the cream can break and turn grainy instead of silky.
  • Use sun-dried tomatoes packed in oil and drain them well, the oil-packed ones have way more flavor than the dry kind.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesn't stick to your palms and you get smooth, even shapes.
  • Taste the sauce before adding the meatballs and adjust the salt then, it's harder to fix once everything is combined.
  • Let the meatballs rest in the sauce for a few minutes off the heat before serving, they'll absorb even more flavor and the sauce will cling better.
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