Tender Chicken Meatballs Sauce (Printable)

Succulent chicken meatballs simmered in a creamy sun-dried tomato and parmesan sauce.

# Components:

→ Chicken Meatballs

01 - 1.1 lb ground chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup grated Parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Marry Me Sauce

10 - 2 tbsp olive oil
11 - 3 cloves garlic, minced
12 - ½ cup chicken broth
13 - ½ cup heavy cream
14 - ½ cup sun-dried tomatoes, sliced, drained
15 - ½ cup grated Parmesan cheese
16 - 1 tsp dried Italian herbs
17 - ½ tsp chili flakes (optional)
18 - Salt and freshly ground black pepper, to taste
19 - Fresh basil, chopped, for garnish

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground chicken, egg, breadcrumbs, garlic, Parmesan, parsley, oregano, salt, and pepper until just combined.
03 - Shape mixture into 16 meatballs and arrange on prepared baking sheet. Bake for 15 minutes until lightly golden and cooked through.
04 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, then add sun-dried tomatoes and cook another minute.
05 - Pour in chicken broth and bring to a simmer.
06 - Stir in heavy cream, Parmesan, Italian herbs, and chili flakes. Simmer gently for 3–4 minutes until slightly thickened.
07 - Add baked meatballs to the skillet, spoon sauce over, and simmer for 5–7 minutes until heated through and flavors meld.
08 - Adjust seasoning with salt and pepper to taste. Garnish with chopped fresh basil before serving.

# Expert Advice:

01 -
  • The cream sauce is so velvety it coats every meatball like a warm blanket.
  • You get all the comfort of a slow-cooked meal in under an hour.
  • It looks fancy enough for a date but forgiving enough for a weeknight scramble.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and rubbery instead of tender.
  • Let the sauce simmer gently, if it boils too hard the cream can break and look grainy.
  • Use oil-packed sun-dried tomatoes, the dry ones won't soften enough and can taste leathery.
03 -
  • Chill your hands with cold water before rolling the meatballs, it keeps the mixture from sticking to your palms.
  • Taste the sauce before adding the meatballs so you can adjust seasoning while it's still easy to stir.
  • Let the dish rest for a few minutes after cooking, the sauce will thicken slightly and cling to the meatballs even better.
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