Creamy Marry Me Chicken Meatballs (Print Version)
Tender chicken meatballs in a creamy sauce with sun-dried tomatoes and herbs, cooked all in one skillet.
# Ingredients You'll Need:
→ Meatballs
01 -
1 ½ pounds ground chicken
02 -
½ cup Italian seasoned breadcrumbs
03 -
1 large egg
04 -
1 tablespoon dried parsley
05 -
1 teaspoon dried basil
06 -
1 teaspoon garlic powder
07 -
Pinch of salt and freshly ground black pepper
08 -
½ cup grated or shredded Italian cheese blend or Parmesan
09 -
1 tablespoon olive oil
→ Sauce
10 -
1 cup chicken broth (low or no sodium preferred)
11 -
½ cup sun-dried tomatoes, drained and sliced
12 -
1 tablespoon tomato paste
13 -
1 cup heavy cream
14 -
1 cup fresh baby spinach
15 -
Fresh basil, chopped (to taste)
16 -
Salt and freshly ground black pepper (to taste)
# Step-by-Step Instructions:
01 -
In a large bowl, combine ground chicken, Italian seasoned breadcrumbs, egg, dried parsley, dried basil, garlic powder, salt, pepper, and grated cheese. Stir until the mixture is evenly blended.
02 -
Shape the mixture into small meatballs using damp hands to prevent sticking. Place formed meatballs on a plate.
03 -
Heat olive oil in a wide skillet over medium to medium-high heat. Add meatballs in batches, ensuring not to overcrowd the pan to allow browning rather than steaming. Cook until golden brown on all sides, turning as needed. Remove and set aside.
04 -
Pour chicken broth into the skillet, add sun-dried tomatoes and tomato paste. Stir to dissolve browned bits from the pan bottom. Return meatballs to the skillet.
05 -
Stir in heavy cream and baby spinach. Reduce heat and simmer gently until meatballs reach an internal temperature of 165°F (74°C) and the spinach wilts.
06 -
Sprinkle chopped fresh basil over the meatballs and sauce. Adjust seasoning with salt and pepper to taste before serving.
# Extra Tips & Details:
01 -
For juicier meatballs, handle the mixture gently and avoid overmixing to prevent a dense texture.
02 -
Brown meatballs in batches to prevent steaming and ensure a crusty exterior.
03 -
If the sauce thickens too much, add a splash of chicken broth to achieve desired consistency.
04 -
Store leftovers refrigerated up to 4 days; reheat gently with added broth or cream if sauce thickens.