Description
Marry Me Chicken Meatballs feature tender ground chicken meatballs simmered in a creamy, flavorful sauce made with garlic, white wine, sun-dried tomatoes, and fresh basil. This indulgent yet approachable dish combines Italian-inspired seasoning with a rich tomato-cream sauce, perfect for a comforting weeknight dinner that feels special.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Sauce and Cooking
- 2 tablespoons olive oil (for frying)
- 4 cloves garlic (minced)
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes (chopped)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
- 2 teaspoons cold water (for cornstarch slurry)
- 1 small handful fresh basil (chopped/torn)
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: Add the ground chicken, egg, panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, and onion powder to a large mixing bowl. Use your hands to gently mix the ingredients together, being careful not to overwork the mixture. The mixture will be wet. Shape the mixture into 1-inch meatballs, about 30 in total, and arrange them on a parchment-lined baking sheet.
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Fry the meatballs in two batches, turning frequently with tongs to brown all sides evenly. Each batch will take about 5 minutes. Add more olive oil if needed. Once browned, transfer the meatballs to a plate.
- Remove Excess Oil: Remove the skillet from heat for a minute or two to cool slightly. If there is a lot of excess oil, carefully drain some out—but leave the browned bits on the bottom of the pan for flavor.
- Sauté Garlic and Reduce Wine: Return the skillet to medium heat. Add the minced garlic and white wine, letting the mixture bubble and reduce by half, about one minute.
- Make Cornstarch Slurry: In a small bowl, combine the cornstarch with 2 teaspoons of cold water to create a slurry. Set aside.
- Add Cream and Tomato Paste: Stir the heavy cream and tomato paste into the skillet until the tomato paste is fully incorporated. Then add the chopped sun-dried tomatoes, dried oregano, crushed red pepper flakes, and the prepared cornstarch slurry. Scrape the bottom of the pan to lift any browned bits for extra flavor.
- Simmer the Meatballs: Return the meatballs to the skillet. Simmer on medium heat for about 5 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F) and the sauce thickens to your desired consistency. If the sauce gets too thick, loosen it with extra cream, wine, or chicken broth.
- Finish and Serve: Sprinkle chopped fresh basil over the dish. Season with salt and pepper generously to taste, especially because cream sauces benefit from a good amount of seasoning. Serve immediately while warm.
Notes
- Use fresh sun-dried tomatoes for best texture and flavor; if using dry-packed, rehydrate before chopping.
- Do not overmix the meatball mixture to keep meatballs tender.
- Check meatballs’ internal temperature with a meat thermometer to ensure they are fully cooked.
- Adjust sauce thickness with additional liquids if necessary to suit your taste.
- This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the sauce.
