Marry Me Chicken Meatballs
The ultimate comfort food, Marry Me Chicken Meatballs are bursting with flavor and creamy goodness. Perfect for a cozy dinner or a romantic occasion, they are easy to prepare and guaranteed to impress. Try this dish tonight for a meal your loved ones will crave!
Equipment
- Cookie scoop
Ingredients
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 1 tablespoon oil from sun-dried tomatoes jar
- 1 tablespoon tomato paste
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 1 teaspoon dried Italian seasonings
- 1 cup chopped spinach
- 6 leaves basil, torn
Instructions
- In a large bowl, mix together the ground chicken, egg, grated Parmesan cheese, Panko breadcrumbs, garlic, Italian seasonings, kosher salt, pepper, and crushed red pepper. Roll into 1 1/2 inch balls. If your hands are sticking, it helps to dampen them with water.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and brown them on each side for about 5 to 7 minutes. Once browned, remove them from the pan and cover to keep warm.
- Wipe out the pan to remove any residue. Heat 1 tablespoon of oil from the sun-dried tomatoes jar over medium heat. Add 2 cloves of minced garlic and cook for about 30 seconds until fragrant.
- Stir in tomato paste, chopped sun-dried tomatoes, chicken broth, heavy cream, and dried Italian seasonings. Bring to a simmer, stirring to combine.
- Add the browned meatballs back to the skillet, cover, and cook for about 10 minutes until the meatballs are cooked through and the sauce has thickened. Adjust seasoning with salt and pepper if needed.
- A few minutes before finishing, add in chopped spinach and basil. Cook until the spinach is slightly wilted. Serve warm with more Parmesan if desired.
Notes
- Tip 1: Keep any leftover meatballs in an airtight container in the fridge for up to three days.
- Tip 2: To freeze, place cooked meatballs on a baking sheet until solid, then transfer to a freezer bag.
- Tip 3: Serve these meatballs over pasta or rice to soak up the sauce.
- Tip 4: Add seasonal vegetables like zucchini for nutrition and flavor.
- Tip 5: Consider adding more crushed red pepper for a spicier dish.