Chicken Meatballs Parmesan Sauce (Print Version)

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

# What You'll Need:

→ 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 pepper, to taste
19 - Fresh basil, chopped, for garnish

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground chicken, egg, breadcrumbs, garlic, parmesan, parsley, oregano, salt, and pepper until just blended.
03 - Shape mixture into 16 uniform meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake meatballs for 15 minutes until they achieve a light golden exterior and are cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, then add sun-dried tomatoes and cook an additional minute.
06 - Pour in chicken broth and allow to simmer gently.
07 - Stir in heavy cream, parmesan, Italian herbs, and chili flakes. Maintain a gentle simmer for 3 to 4 minutes until the sauce slightly thickens.
08 - Transfer baked meatballs into the skillet, spoon sauce over them, and simmer for 5 to 7 minutes to meld flavors and heat through.
09 - Adjust seasoning with salt and pepper as needed. Garnish with fresh basil before plating.

# Expert Advice:

01 -
  • The sauce clings to every meatball like it was made just for them, rich and silky without being heavy.
  • It looks fancy enough for company but comes together in under an hour on a weeknight.
  • Leftovers somehow taste even better the next day when the flavors have had time to sit and think about what they've become.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and rubbery, mix just until everything is evenly distributed.
  • Use sun-dried tomatoes packed in oil and drain them well, the oil-free kind won't give you the same sweet depth.
  • Let the sauce simmer gently, not boil, or the cream can split and turn grainy instead of silky.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesn't stick to your palms and you get smooth, even shapes.
  • Taste the sauce before adding the meatballs and adjust the seasoning then, it's harder to fix once everything is mixed together.
  • If the sauce looks too thick after simmering, thin it with a tablespoon or two of pasta water or extra broth until it coats a spoon the way you like.
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