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Marry Me Chicken Meatballs Recipe

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4 from 63 reviews

Marry Me Chicken Meatballs are tender and flavorful chicken meatballs cooked to golden perfection and simmered in a creamy, garlicky sun-dried tomato sauce with Parmesan and fresh basil. This comforting dish combines smoky paprika, fragrant herbs, and a rich sauce that clings beautifully to the meatballs, making it an ideal weeknight dinner or special meal for gatherings.

Ingredients

For the Meatballs

  • 1 lb / 500 g Ground/Minced Chicken
  • 2/3 cup / 40 g Panko Breadcrumbs
  • 1/3 cup / 1 oz / 30 g freshly grated Parmesan
  • 1 small White Onion, grated (about 2 oz / 60 g)
  • 1 Egg
  • 1 clove Garlic, very finely diced/minced
  • 3/4 tsp Smoked Paprika
  • 3/4 tsp Salt
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Black Pepper

For Cooking

  • 1 tbsp Oil (sun-dried tomato oil or substitute olive oil)
  • 1 tbsp Butter
  • 3 cloves Garlic, finely diced
  • 1/4 - 1/2 tsp Chilli Flakes (adjust to preference)

For the Sauce

  • 3/4 cup / 180 ml Chicken Stock
  • 3/4 cup / 180 ml Heavy/Double Cream, room temperature
  • 1/3 cup / 1 oz / 30 g freshly grated Parmesan
  • 3.5 oz / 100 g Sun Dried Tomatoes, finely diced
  • 1/2 bunch Fresh Basil (about 0.5 oz / 15 g)

Instructions

  1. Mix the Meatball Ingredients: In a large bowl, combine all the meatball ingredients except the oil. Use your hand to mix everything evenly until well combined.
  2. Shape the Meatballs: Using a 1 tbsp measuring spoon, scoop out 20 equal portions of the mixture onto a platter. Wet your hands slightly if the mixture is sticky and roll each portion into a ball.
  3. Fry the Meatballs: Heat 1 tbsp of oil in a large pan over medium to medium-high heat. Once hot, add the meatballs and cook, turning frequently, until golden on all sides and cooked through (internal temperature 165°F/74°C), about 10-15 minutes.
  4. Prepare the Sauce Base: Remove the cooked meatballs and set aside. Reduce the heat to medium if necessary, then melt the butter in the pan. Add the diced garlic and chilli flakes and fry for about 20 seconds, taking care not to burn the garlic.
  5. Make the Cream Sauce: Pour in the chicken stock and heavy cream. Stir in the grated Parmesan and finely diced sun-dried tomatoes, continuing to stir until the cheese melts into the sauce.
  6. Simmer the Sauce: Let the sauce simmer for 4-5 minutes, stirring frequently until it thickens enough to coat the back of a spoon. Adjust seasoning with salt and pepper to taste.
  7. Combine Meatballs and Sauce: Return the meatballs to the pan and stir gently to coat them fully with the creamy sauce.
  8. Garnish and Serve: Scatter torn or whole basil leaves over the dish, then serve immediately and enjoy your comforting Marry Me Chicken Meatballs!

Notes

  • Using freshly grated Parmesan enhances the depth of flavor in both the meatballs and sauce.
  • If ground chicken is not available, ground turkey can be substituted.
  • Wetting your hands when rolling the meatballs prevents sticking and helps form smooth meatballs.
  • The sun-dried tomato oil adds extra flavor; if unavailable, use olive oil instead.
  • The sauce thickens as it simmers; avoid adding too much extra liquid to keep it rich and creamy.
  • Check the internal temperature of the chicken meatballs to ensure they are safely cooked (165°F / 74°C).

Find it online: https://recipethrive.com/marry-me-chicken-meatballs-recipe/