Marry Me Chicken Meatballs: The Ultimate Comfort Food Recipe
Introduction to Marry Me Chicken Meatballs
Welcome to a culinary delight that is sure to impress your loved ones! Marry Me Chicken Meatballs are a rich and creamy dish that combines tender chicken meatballs with a luscious sun-dried tomato sauce. This recipe is not only delicious but also easy to make, making it perfect for weeknight dinners or special occasions. Whether you’re a seasoned cook or just starting out, this dish is bound to become a favorite in your household.
A Personal Story Behind My Marry Me Chicken Meatballs Journey
I first stumbled upon this recipe during a family gathering where my aunt served it as the main dish. The aroma filled the room, and the meatballs were the star of the show. As I took my first bite, I could see why the dish was called ‘Marry Me’—it was simply irresistible! Since then, I’ve made it countless times for friends and family, always receiving rave reviews. It brings back memories of laughter, love, and satisfying meals shared together.
What Makes This Marry Me Chicken Meatballs Recipe Special?
This recipe stands out because of its unique combination of flavors and textures. The chicken meatballs are tender and juicy, thanks to the addition of fresh herbs and spices. The sun-dried tomatoes add a burst of flavor, while the creamy sauce brings everything together. It’s a dish that feels gourmet yet is simple enough for any home cook. Plus, it’s highly versatile—serve it over pasta or with crusty bread to soak up that delicious sauce!
The Full Marry Me Chicken Meatballs Recipe
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/3 cup bread crumbs
- 1 egg, lightly beaten
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley (or 1 teaspoon dried parsley)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter
Sauce:
- 1 cup oil-packed sun-dried tomatoes, drained and chopped (plus 1 tablespoon reserved oil)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- 1/4 cup fresh basil leaves, julienned
- Salt and pepper, to taste
Instructions
- In a large bowl, mix together the ground chicken, bread crumbs, egg, parmesan cheese, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. This combination creates a flavorful base for your meatballs.
- Shape the mixture into tablespoon-sized balls, making about 30 meatballs. Try to keep them uniform in size for even cooking.
- In a large skillet over medium-high heat, melt the butter. Brown the meatballs on all sides, about 5-7 minutes. Once browned, transfer them to a plate and cover to keep warm.
- Drain the fat from the skillet and wipe it clean. This helps prevent the sauce from becoming greasy.
- Return the skillet to medium heat. Add 1 tablespoon of the reserved oil from the sun-dried tomatoes. Once hot, add the minced garlic and cook until fragrant, about 30 seconds. This step infuses the oil with garlic flavor.
- Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld.
- Pour in the chicken stock to deglaze the pan, scraping any browned bits from the bottom. These bits add depth to your sauce.
- Reduce the heat to medium-low and add the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes if desired. Let it simmer for a few minutes until combined and slightly thickened.
- Return the meatballs to the skillet along with the sun-dried tomatoes. Simmer for an additional 10-15 minutes until the sauce thickens. Stir occasionally to ensure even cooking.
- Garnish with fresh basil and season with salt and pepper to taste before serving.
Serving Suggestions and Variations for Marry Me Chicken Meatballs
These marry me chicken meatballs are incredibly versatile. Serve them over your favorite pasta for a comforting meal, or pair them with crusty bread to soak up the rich sauce. For a lighter version, consider using ground turkey instead of ground chicken. You can also add vegetables like spinach or zucchini to the sauce for added nutrition. Don’t hesitate to experiment with flavors—add a splash of lemon juice for brightness or some olives for a Mediterranean twist!
Frequently Asked Questions About Marry Me Chicken Meatballs
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and even brown them ahead of time. Just store them in the refrigerator and reheat them in the sauce before serving.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or a non-dairy milk such as almond or coconut milk, but the texture may vary.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories per Serving: 320
Servings: 6
Marry Me Chicken Meatballs
Equipment
- Large Skillet For browning meatballs and making sauce.
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1/3 cup bread crumbs
- 1 egg lightly beaten
- 1/4 cup grated parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter
Sauce:
- 1 cup oil-packed sun-dried tomatoes drained and chopped (plus 1 tablespoon reserved oil)
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes optional
- 1/4 cup fresh basil leaves julienned
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the ground chicken, bread crumbs, egg, parmesan cheese, garlic, parsley, Italian seasoning, onion powder, salt, and pepper.
- Shape the mixture into tablespoon-sized balls, making about 30 meatballs.
- In a large skillet over medium-high heat, melt the butter. Brown the meatballs on all sides, about 5-7 minutes. Once browned, transfer them to a plate and cover to keep warm.
- Drain the fat from the skillet and wipe it clean.
- Return the skillet to medium heat. Add 1 tablespoon of the reserved oil from the sun-dried tomatoes. Once hot, add the minced garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld.
- Pour in the chicken stock to deglaze the pan, scraping any browned bits from the bottom.
- Reduce the heat to medium-low and add the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes if desired. Let it simmer for a few minutes until combined and slightly thickened.
- Return the meatballs to the skillet along with the sun-dried tomatoes. Simmer for an additional 10-15 minutes until the sauce thickens. Stir occasionally to ensure even cooking.
- Garnish with fresh basil and season with salt and pepper to taste before serving.