Description
Marry Me Chicken Meatballs are tender ground chicken meatballs baked to perfection and smothered in a creamy, flavorful sauce infused with sundried tomatoes, garlic, Italian seasoning, and Parmesan. This comforting dish is baked entirely in the oven, combining a hearty main with a rich, slightly spicy sauce, perfect for a family dinner or special occasion.
Ingredients
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 sundried tomatoes in oil, drained and roughly 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 fresh basil leaves, julienned (optional, for garnish)
Instructions
- Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line an extra-large baking sheet or two large baking sheets with parchment paper and set aside.
- Make the Meatballs: In a large bowl, combine ground chicken, beaten eggs, minced garlic, olive oil, seasoned panko crumbs, Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Gently mix the ingredients together without overworking the mixture to keep the meatballs tender.
- Shape and Bake Meatballs: Using a 1 1/2-inch scoop, form meatballs and place them evenly spaced on the lined baking sheets. Bake for 18 minutes, or until meatballs are lightly browned and no longer pink inside. Remove from oven and keep warm while preparing the sauce.
- Start the Sauce: In a large oven-proof deep skillet, melt butter over medium heat. Add minced garlic, Italian seasoning, and red pepper flakes. Stir frequently and cook for about 2 minutes until fragrant.
- Add Sundried Tomatoes and Wine: Stir in the chopped sundried tomatoes and cook for another 2 minutes. Pour in the white cooking wine and let it simmer for 2-3 minutes until mostly reduced.
- Create Creamy Sauce: Add low-sodium chicken broth to the skillet, slowly whisk in heavy cream and Parmesan cheese until the sauce is smooth and well combined. Continue cooking the sauce, stirring occasionally, until it begins to thicken slightly.
- Combine Meatballs and Sauce: Gently add the baked meatballs to the sauce and stir to coat evenly. Make sure the meatballs are submerged in the sauce to absorb flavors.
- Finish Cooking in Oven: Transfer the oven-proof skillet with meatballs and sauce to the preheated oven. Bake for about 10 minutes until the meatballs are heated through and the sauce is bubbly.
- Garnish and Serve: Remove from oven, sprinkle julienned fresh basil leaves over the dish for garnish if desired, and serve immediately.
Notes
- Do not overmix the meatball mixture to ensure tender, juicy meatballs.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- If you don’t have an oven-proof skillet, transfer the sauce and meatballs to a baking dish before placing in the oven.
- Sundried tomatoes packed in oil add richness; drain them well before chopping.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or in oven.
