Marry Me Chicken Meatballs (45 Min)

a skillet of marry me chicken meatballs in a creamy pan sauce topped with chopped parsley and sundried tomatoes.

5 from 2 ratings

Marry Me Chicken Meatballs (45 Min)

You'll love these juicy and tasty marry me chicken meatballs! A homemade creamy pan sauce is flavored with sundried tomatoes, pesto, and parmesan cheese for an easy dish with A LOT of "wow factor". Ready in under 45 minutes, this dish will quickly become a family favorite. Make-ahead/meal prep options are included!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Author: Sarah Cook

Equipment

Ingredients

Meatballs

1 lb ground chicken
2 cloves garlic {finely minced}
1/4 cup onion {grated or finely minced}
1/2 tsp salt
1/2 tsp onion powder
2 tsp dried parsley
1 egg
1/2 cup grated Parmesan
1/2 cup breadcrumbs {plain or Italian}

Marry Me Sauce

1/4 cup salted butter
1 tbsp olive oil
3 cloves garlic, finely minced
1/3 cup sundried tomatoes, finely chopped
3/4 cup chicken stock
1 cup heavy cream
2 tbsp pesto
3/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp smoked paprika
1/4 tsp dried red pepper flakes {optional}
3/4 cup shredded parmesan

Instructions

Preheat oven to 375˚F.
Line a rimmed baking sheet with parchment or a silpat.
Combine all meatball ingredients in a medium bowl and mix until just combined. Do not overmix.
1 lb ground chicken, 2 cloves garlic, 1/4 cup onion, 1/2 tsp salt, 1/2 tsp onion powder, 2 tsp dried parsley, 1 egg, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs
Form mixture into 16 1-inch meatballs.
Place them on the baking sheet without allowing them to touch.
Bake for 18-20 minutes or until the internal temperature is 165˚F.
Make the sauce while the meatballs are in the oven.
In a deep oven-safe skillet, melt butter over medium-low heat.
1/4 cup salted butter
Add the olive oil, garlic, and chopped sundried tomatoes, and cook until the garlic has started to soften (~2-3 minutes)
1 tbsp olive oil, 3 cloves garlic, finely minced, 1/3 cup sundried tomatoes, finely chopped
Slowly whisk in chicken stock, heavy cream, pesto, kosher salt, ground pepper, oregano, basil, smoked paprika, and red pepper flakes (if using). Stir to combine.
3/4 cup chicken stock, 1 cup heavy cream, 2 tbsp pesto, 3/4 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp smoked paprika, 1/4 tsp dried red pepper flakes
Increase the temp to medium-high, and bring the sauce to a low boil for 3-5 minutes, whisking constantly until the sauce has thickened.
Add the shredded parmesan and stir until it has been incorporated into the sauce.
3/4 cup shredded parmesan
Add the meatballs to the pan, and spoon the sauce over the top of the meatballs.
Bake, uncovered, at 375˚F for 8 minutes.

Nutrition