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Marry me chicken meatballs with sauce.

Marry Me Chicken Meatballs

Julia
These creamy Marry Me Chicken Meatballs are juicy, herby, and simmered in a rich tomato-parmesan sauce. An easy one-pot meal perfect for busy nights or date night!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4 servings
Calories 355 kcal

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INGREDIENTS
  

For the meatballs:

  • 1 pounds ground chicken
  • ⅓ cup parmesan cheese, shredded
  • 2 garlic cloves, crushed
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper
  • 1 egg
  • ⅓ cup panko breadcrumbs
  • a handful of fresh basil, chopped
  • 1-2 tablespoons chopped parsley or more basil

For the sauce:

  • 1 tablespoons sundried tomato oil, or olive oil
  • 3 garlic cloves, crushed
  • ½ cup sundried tomatoes, finely chopped
  • 1 tablespoons tomato paste
  • ½ cup chicken stock
  • 1 teaspoon dried thyme
  • ½ teaspoon chili flakes, optional
  • 2 teaspoon lemon juice
  • 1 cup full-fat unsweetened coconut milk, or heavy cream
  • ½ cup grated parmesan
  • salt to taste
  • fresh basil or parsley to garnish

INSTRUCTIONS
 

  • Make the meatballs: In a large bowl, mix together the ground chicken, parmesan, chopped sundried tomatoes, garlic, thyme, salt, pepper, egg, panko, and herbs. Mix well so the flavor is in every bite.
    1 pounds ground chicken, 2 garlic cloves, 1 teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 egg, ⅓ cup panko breadcrumbs, a handful of fresh basil, 1-2 tablespoons chopped parsley or more basil, ½ cup sundried tomatoes, ⅓ cup parmesan cheese
  • Shape: Wet your hands lightly, then form into 12 meatballs (about 2 tablespoons each). Tip: If time allows, chill them for 30 minutes to help them keep shape.
  • Brown the meatballs: Heat a skillet over medium-high with sundried tomato oil. Brown the meatballs for about 8 minutes, flipping to get golden all over. Don’t worry about cooking through—they’ll finish in the sauce. Set aside.
    1 tablespoons sundried tomato oil
  • Build the sauce: In the same skillet, sauté garlic with chopped sundried tomatoes and a pinch of salt. Stir in tomato paste for 1 minute.
    3 garlic cloves, salt to taste, 1 tablespoons tomato paste
  • Add the liquids: Pour in the chicken stock, thyme, chili flakes, lemon juice, coconut milk, and parmesan. Stir until smooth and bring to a simmer.
    ⅓ cup parmesan cheese, ½ cup chicken stock, ½ teaspoon chili flakes, 2 teaspoon lemon juice, 1 cup full-fat unsweetened coconut milk, 1 teaspoon dried thyme
  • Simmer with meatballs: Add the browned meatballs back in. Simmer for about 10 minutes until cooked through and the sauce thickens slightly.
  • Garnish and serve: Spoon the creamy sauce over the meatballs, scatter fresh herbs on top, and serve however your heart desires—over rice, with mashed potatoes, or mopped up with focaccia.
    ½ cup grated parmesan, fresh basil or parsley to garnish

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NUTRITION

Calories: 355kcalCarbohydrates: 17gProtein: 32gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 156mgSodium: 761mgPotassium: 1237mgFiber: 3gSugar: 6gVitamin A: 619IUVitamin C: 12mgCalcium: 267mgIron: 4mg
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