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Marry Me Chicken Meatballs in Creamy Parmesan Sauce - The Ultimate Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, for frying
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes (in oil, drained), chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Method
 

  1. Make the meatball mixture. In a large bowl, combine the ground chicken, 1/2 cup Parmesan, breadcrumbs, milk, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined. Do not overmix, or the meatballs will be tough.
  2. Shape the meatballs. Roll the mixture into 1.5-inch balls. You should get about 20 meatballs. Place them on a plate or tray.
  3. Brown the meatballs. Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding the pan. Cook for 8 to 10 minutes, turning occasionally, until they are golden brown on all sides. They do not need to be fully cooked through at this point. Transfer the meatballs to a plate and set aside.
  4. Start the sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute, until fragrant.
  5. Build the sauce. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes. Then stir in the heavy cream, 1/2 cup Parmesan, and red pepper flakes if using. Season with a pinch of salt and pepper.
  6. Combine and finish. Return the meatballs to the skillet with the sauce. Spoon some sauce over the top. Lower the heat to a gentle simmer and cook for 8 to 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
  7. Serve. Garnish with fresh parsley and serve immediately over pasta, rice, or with crusty bread.