Marry Me Chicken Meatballs Recipe

A cooking spoon scooping up a handful of meatballs.

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Marry Me Chicken Meatballs Recipe

These Marry Me Chicken Meatballs won a spot in my comfort food rotation! Inspired by one of our family-favorite pastas and made all in one pan, the ground chicken meatballs are browned in a skillet and then simmered in a creamy sun-dried tomato and parmesan sauce that is *chef's kiss* delicious! And no need to fear the dreaded dry chicken... adding eggs and olive oil is the secret to keeping these extra juicy!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Italian

Servings: -8 (35-40 meatballs)

Calories: 610kcal

Author: Misty

Equipment

Ingredients

Meatballs

2 lbs ground chicken or turkey
2 eggs
4 tablespoons olive oil divided
⅔ cup panko breadcrumbs
1 oz parmesan cheese finely grated (about ½ cup)
1 teaspoon onion powder
2 teaspoons garlic minced
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoon fresh basil finely chopped

Sauce

3 tablespoons salted butter
1 tablespoon garlic minced
1 teaspoon Italian seasoning
1 cup chicken broth
1 cup heavy cream
1 ½ oz parmesan cheese finely grated (about ¾ cup)
½ cup sun-dried tomatoes drained and roughly chopped
1 tablespoon fresh basil finely chopped
For serving: Mashed potatoes, pasta, or rice (optional)

Instructions

In a large bowl, add the ground meat. Then add the remaining meatball ingredients, sprinkling them across the top to make mixing a little faster. Combine everything together with your hands or a large spoon until evenly mixed, being careful not to overmix.
2 lbs ground chicken, 2 eggs, 2 tablespoons olive oil, ⅔ cup panko breadcrumbs, 1 oz parmesan cheese, 1 teaspoon onion powder, 2 teaspoons garlic, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 tablespoon fresh basil
Use a 2 tablespoon cookie scoop to portion the meatballs, placing them on a flat tray. It should make 35-40 meatballs.
Heat 1 tablespoon of olive oil in a large 12 inch skillet over medium heat (cast iron is great for a really good sear). Add the first 20 meatballs and cook for about 2 minutes undisturbed, then flip and cook for another 2 minutes on the other side, until deep golden brown. Next, cook the sides of the meatball for about 1 minute total, rotating them about every 20 seconds.
*They will not be cooked through at this point, but will finish cooking in the sauce later.
1 tablespoons olive oil
Gently remove the meatballs back to the tray, add 1 more tablespoon of oil to the empty pan, then repeat with the remaining raw meatballs. Once done, set all of the seared meatballs aside.
1 tablespoons olive oil
Add the butter to the empty skillet. Toss in the garlic and Italian seasoning for about 30 seconds, stirring with a whisk to help scrape up the brown bits from the bottom of the pan.
3 tablespoons salted butter, 1 tablespoon garlic, 1 teaspoon Italian seasoning
Add the chicken broth and heavy cream to the skillet, whisking to combine. Allow it to come to a light simmer, then add the parmesan, sun-dried tomatoes, and basil. Stir it well to combine.
1 cup chicken broth, 1 cup heavy cream, 1 ½ oz parmesan cheese, ½ cup sun-dried tomatoes, 1 tablespoon fresh basil
Add the seared meatballs back to the pan and stir gently to help coat them with the sauce. Continue simmering for 8-10 minutes (for my burner, this is over medium-low heat). Stir everything gently but thoroughly every 2-3 minutes, until an instant thermometer in the center of a meatball reads 165 degrees and the sauce is slightly thickened. Serve hot!
For serving: Mashed potatoes, pasta, or rice

Notes

Tips and Tricks

If your pan is smoking or overly hot after the first round of searing, pull it off of the heat for 2-3 minutes before starting the second round. I find this sometimes happens with cast iron skillets.
Allow the sauce the full 8-10 minutes to simmer for the best texture. It will continue to thicken slightly as it cools.
Stir well right before serving to ensure the sauce is coating everything generously.

Storage: Store leftovers with the sauce in an airtight container in the fridge for 3-5 days. Reheat in the microwave on medium-high heat until warmed through.

Freezing: You can make the meatball mixture ahead, scoop it, and freeze them raw on a parchment-lined cookie sheet. Once solid, transfer to an airtight bag or container and leave in the freezer for up to three months. Before cooking, allow them to thaw fully in the fridge overnight or at room temperature for a few hours, then cook as directed.

Nutrition