Marry me chicken meatballs are delicious, juicy chicken meatballs with the “marry me” treatment of a creamy, herby sauce, sun-dried tomatoes and finished with basil.
Recipe Highlights
- Low fat chicken meatballs are a great alternative to meatballs using ground beef.
- Creamy sauce with a touch of garlic and herbs with bits of sun-dried tomatoes for a sweet touch.
Ingredients needed
- Ground chicken
- Breadcrumbs
- Grated parmesan cheese
- All-purpose flour
- Chicken broth
- Milk
- Sun-dried tomatoes
- Basil
- Seasoning & herbs (listed below)
Important tip before starting
Do not combine the milk and chicken broth. You’ll be cooking from a high heat to a lower heat in the recipe. The residual high heat and curdle the milk so the chicken broth is used to cool the pan and take the most heat before adding the milk.
Storing
The marry me chicken meatballs will keep for about 3 days. I wouldn’t recommend freezing due to the dairy but you can freeze it for later. Note, the sauce may change in texture after thawing.
Recipes to try next
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Marry Me Chicken Meatballs
Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoon oil (optional, it's for texture)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Sauce
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup sun-dried tomatoes
- 1/2 dried oregano
- 1/2 dried thyme
- salt & pepper to taste
- fresh chopped basil to garnish
Instructions
- To start, combine all the ingredients for the meatballs then allow to sit for at least 15 minutes. Once the time is up, roll the meatballs by hand.
- Now in a pan on medium high heat, add a little oil and sear the meatballs on 1 or 2 sides. Just sear them, do not try to cook them all the way. After they are seared, remove from the pan.
- When all the meatballs are seared lower the heat to medium, there should be leftover dripping in the pan. If not, add 1-2 tablespoons of butter.
- Add in the flour and whisk in the pan for 1 minute. Then, pour in the chicken broth. After, pour in the milk and begin whisking because the sauce will begin to thicken.
- Once thickened, lower the heat to low. Then, add in the tomatoes, seasoning and salt and pepper to taste. Add the meatballs back into the sauce and allow to simmer in the sauce until they are fully cooked through, this'll take 8-15 minutes but it depends on the size of the meatballs.
- When the meatballs are fully cooked, turn off the stove. Before serving, garnish with parmesan and chopped basil, enjoy!
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.