Description
Marry Me Chicken Meatballs are tender and flavorful ground chicken meatballs simmered in a creamy tomato and sun-dried tomato sauce with fresh spinach and basil. This comforting skillet dish combines Italian herbs, cheese, and a luscious cream sauce, perfect for an easy yet impressive dinner served over pasta or alongside crusty bread.
Ingredients
Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup Italian seasoned breadcrumbs
- 1 egg
- 1 Tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Pinch of salt and pepper
- 1/2 cup grated or shredded Italian cheese mix or parmesan
Sauce and Finishing
- 1 Tablespoon olive oil
- 1 cup chicken broth (low or no sodium preferred)
- 1/2 cup sun dried tomatoes, drained and sliced
- 1 Tablespoon tomato paste
- 1 cup heavy cream
- 1 cup baby spinach
- Fresh basil, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, Italian seasoned breadcrumbs, egg, dried parsley, dried basil, garlic powder, salt, pepper, and Italian cheese. Stir together until all ingredients are evenly incorporated to form a meatball mixture.
- Form Meatballs: Roll the mixture into small meatballs, about 1 to 1 1/2 inches in diameter, and place them spaced out on a plate.
- Brown Meatballs: Heat olive oil in a wide skillet over medium to medium-high heat. Once hot, add the meatballs carefully without overcrowding the pan. Brown meatballs on all sides until they develop a golden crust, turning as needed. Work in batches if necessary to avoid steaming instead of browning.
- Remove Meatballs: Using a slotted spoon or spatula, remove the browned meatballs from the skillet and set aside. Note that they are not fully cooked yet—just browned.
- Make Sauce Base: Pour the chicken broth into the same skillet and add the sliced sun-dried tomatoes and tomato paste. Stir to combine, scraping up any browned bits from the bottom of the pan to incorporate those flavors.
- Simmer Meatballs: Return the browned meatballs to the skillet. Stir in the heavy cream and baby spinach. Reduce heat to low and gently simmer the meatballs in the sauce until fully cooked through, about 10-15 minutes, ensuring the internal temperature reaches 165°F (74°C).
- Finish and Serve: Once cooked, sprinkle fresh chopped basil over the meatballs, taste the sauce, and season with additional salt and pepper if desired. Serve warm with your choice of pasta, rice, or crusty bread.
Notes
- Do not overcrowd the pan when browning meatballs to ensure they get a nice crust instead of steaming.
- Use fresh chopped basil to garnish for an aromatic finish.
- Check meatballs’ internal temperature with a meat thermometer to guarantee safe consumption.
- Sun-dried tomatoes add a sweet and tangy depth—drain them well to avoid excess oil in the sauce.
- This recipe pairs wonderfully with pasta or a side of sautéed vegetables.
