why make this recipe
Marry Me Chicken Meatballs give you a creamy, tasty dish that feels special but is easy to cook. The sauce is rich and silky. The meatballs stay soft. You can serve it for a weeknight dinner or for guests. For a slow cooker idea, see this slow cooker version for a hands-off meal.
introduction
This recipe uses ground chicken, cream, and sun-dried tomatoes to make a simple, rich meal. The steps are short and clear. You can use any pasta or bread with it. If you want a basic Marry Me Chicken idea to start from, check this easy Marry Me Chicken guide.
how to make Marry Me Chicken Meatballs
Make the meatballs first, brown them, then cook in the sauce. Use low to medium heat so the cream does not split. If you like to set and forget, you can adapt this to a crock pot, similar to the crock-pot Marry Me Chicken idea. Follow the Directions section below for the exact steps.
Ingredients :
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup chicken broth
- Fresh basil for garnish
Directions :
- In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper until well combined. Shape into meatballs.
- In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
- In the same skillet, add heavy cream, sundried tomatoes, and chicken broth. Stir and bring to a simmer.
- Return meatballs to the skillet and simmer for 10-15 minutes until cooked through and sauce thickens.
- Serve with pasta, mashed potatoes, or crusty bread, and garnish with fresh basil.
how to serve Marry Me Chicken Meatballs
Serve the meatballs over pasta for a full plate. Spoon plenty of sauce over the meatballs. You can also serve them on mashed potatoes or with crusty bread to soak the sauce. A side salad or steamed vegetables work well too.
how to store Marry Me Chicken Meatballs
Let the dish cool to room temperature. Put it in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove over low heat or in a microwave until hot. If the sauce is too thick after cooling, add a splash of chicken broth or cream while reheating.
tips to make Marry Me Chicken Meatballs
- Do not overmix the meat mixture; mix until just combined to keep meatballs tender.
- Brown meatballs in batches so they get color and do not steam.
- Use full-fat cream for a richer sauce.
- If sauce looks thin, simmer a little longer to thicken.
- Taste and adjust salt at the end, after the sauce reduces.
variation (if any)
- Add red pepper flakes for a spicy kick.
- Use half ground pork and half ground chicken for more flavor.
- Swap sun-dried tomatoes for fresh cherry tomatoes for a lighter taste.
- Stir in spinach at the end for extra greens.
FAQs
Q: Can I make the meatballs ahead of time?
A: Yes. Make and cook the meatballs, cool them, and refrigerate for up to 2 days. Add them to the sauce when ready to serve.
Q: Can I freeze this dish?
A: You can freeze cooked meatballs without cream sauce for up to 3 months. Freeze the sauce separately if possible. Thaw in the fridge before reheating.
Q: Can I use low-fat cream or milk?
A: Low-fat milk may make the sauce thin. You can use half-and-half, but the sauce will be less rich than with heavy cream.
Q: How do I know the meatballs are cooked?
A: Cut one open to check that there is no pink in the center, or use a meat thermometer — they should reach 165°F (74°C).
Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.
Conclusion
If you want more recipe ideas and variations, try this version from Marry Me Chicken Meatballs – The Beach House Kitchen for a similar take. For a popular, flavorful twist, see the recipe at Marry Me Chicken Meatballs. – Half Baked Harvest. For another home cook’s approach and tips, read Marry Me Chicken Meatballs | The Girl Who Ate Everything.
Marry Me Chicken Meatballs
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- to taste Salt and pepper
- 1 tablespoon olive oil
For the Sauce
- 1 cup heavy cream Use full-fat cream for a richer sauce.
- 1/2 cup sundried tomatoes, chopped
- 1/2 cup chicken broth
- Fresh basil for garnish
Instructions
Preparation
- In a bowl, mix together ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper until well combined. Shape into meatballs.
- In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides.
Cooking the Sauce
- In the same skillet, add heavy cream, sundried tomatoes, and chicken broth. Stir and bring to a simmer.
- Return meatballs to the skillet and simmer for 10-15 minutes until cooked through and sauce thickens.
Serving
- Serve the meatballs over pasta, mashed potatoes, or crusty bread, and garnish with fresh basil.
