Are you ready to add a little romance to your dinner table? Let me introduce you to Creamy Marry Me Chicken Meatballs, a dish that combines tender chicken meatballs with a luscious sauce that might just inspire a proposal! This recipe brings together savory flavors with a creamy touch, making every bite unforgettable.
Why You’ll Love This Recipe
- Rich, Creamy Sauce: The combination of sun-dried tomatoes and coconut milk creates an irresistibly smooth and savory sauce.
- Perfect for Special Occasions: Whether it’s a romantic dinner for two or a celebration with friends, this dish steals the show.
- Customizable Flavors: From herbs de provence to a hint of spice, tailor the taste to your liking.
- Beautiful Presentation: The vibrant colors of the sauce and fresh basil make this dish as visually stunning as it is delicious.
Ingredients You’ll Need
Gathering these ingredients is the first step in crafting something truly delicious. Each addition has its unique role, from the juicy ground chicken to the fragrant herbs de provence, contributing to a dish that’s both mouth-watering and heartwarming.
- Ground Chicken: The base of our meatballs, providing a tender texture and rich flavor.
- Eggs: Bind the ingredients together, ensuring perfectly formed meatballs.
- Panko Breadcrumbs: Add a light texture, helping to soak up the flavors of the sauce.
- Fresh Basil: Infuses the dish with bright, herbaceous notes that elevate every bite.
- Garlic Paste: Adds depth of flavor, marrying the ingredients beautifully.
- Herbs de Provence: A blend of herbs that brings a taste of the French countryside to your kitchen.
- Sun-Dried Tomatoes: Their rich, concentrated flavor kicks the sauce up a notch.
- Full-fat Coconut Milk: Lends the dish its creamy, dreamy texture and a hint of natural sweetness.
- Fresh Grated Parmesan Cheese: Offers a salty, umami kick that’s simply irresistible.
Variations
Feel the freedom to put your personal touch on these Creamy Marry Me Chicken Meatballs! It’s incredibly easy to tweak the recipe, whether you’re accommodating dietary needs or swapping in your favorite flavors.
- Vegetarian Option: Substitute the ground chicken with a plant-based meat alternative and follow the same steps for a delightful veggie twist.
- Hearty Alliums: Add sautéed onions or scallions for an aromatic layer that pairs beautifully with the garlic and herbs.
- Spice It Up: Boost the heat by increasing the amount of red pepper flakes or adding a dash of chili oil.
How to Make Creamy Marry Me Chicken Meatballs
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, lightly beaten eggs, panko breadcrumbs, fresh chopped basil, garlic paste, herbs de provence, onion powder, smoked paprika, and a dash of salt and pepper. Gently mix these ingredients until they are just combined to ensure tender meatballs. Be careful not to overwork the mixture!
Step 2: Shape the Meatballs
Using a medium spring-loaded scoop, form the mixture into golf ball-sized spheres. Roll them gently in your hands for a smooth shape, then place them on a prepared plate. Repeat until all the mixture is used, yielding about 20-23 meatballs.
Step 3: Brown the Meatballs
In a large, deep skillet, heat the olive oil over medium heat and add the meatballs in a single layer. Sear them until golden brown on each side, about 3-4 minutes per side. Transfer the browned meatballs to a plate and repeat in batches as necessary to avoid overcrowding the pan.
Step 4: Build the Sauce
With the meatballs set aside, use the same skillet to sauté the diced shallot. Add garlic paste and sun-dried tomatoes, stirring until the garlic is fragrant. Deglaze the pan with white wine, then add dijon mustard, more herbs de provence, red pepper flakes, and chicken broth, allowing everything to simmer together.
Step 5: Cream it Up
Stir in the full-fat coconut milk and bring the sauce to a gentle simmer. Allow the flavors to meld and the sauce to thicken slightly, then return the browned meatballs to the pan.
Step 6: Combine & Cook
Reduce heat to its lowest setting, mixing in fresh basil and parmesan cheese. Let the meatballs gently cook in the sauce for 10-15 minutes. The sauce will thicken further, enveloping the meatballs in a creamy embrace.
Pro Tips for Making Creamy Marry Me Chicken Meatballs
- Perfect Sear: Ensure your oil is hot before adding the meatballs to achieve a beautiful golden crust.
- Layered Flavors: Use the oil from the sun-dried tomato jar for extra depth in your sauce.
- Coconut Milk Magic: Opt for full-fat coconut milk to maintain the sauce’s rich and creamy consistency.
- A Touch of Green: Don’t skip the fresh basil; it adds vibrant color and fresh flavor that complement the sauce beautifully.
How to Serve Creamy Marry Me Chicken Meatballs
Garnishes
Top your creamy meatballs with a sprinkle of fresh basil and grated parmesan cheese for a pop of color and flavor that completes the dish.
Side Dishes
Pair these luscious meatballs with a side of fluffy mashed potatoes or a bed of white rice to soak up the rich sauce. A side salad of mixed greens would also complement this dish beautifully.
Creative Ways to Present
Serve your Creamy Marry Me Chicken Meatballs in a shallow, white dish to highlight the vibrant sauce. For a touch of elegance, arrange individual portions in small, stylish bowls or even ramekins for a cozy, rustic presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs and sauce in an airtight container, ensuring they’re covered in the sauce to keep them moist. They will last in the refrigerator for up to three days.
Freezing
After cooking, allow the meatballs to cool completely before transferring to a freezer-safe container. They can be frozen with the sauce for up to three months. Thaw in the refrigerator overnight before reheating.
Reheating
Gently reheat the meatballs on the stovetop, adding a splash of broth or water to loosen the sauce if necessary. Alternatively, you can reheat them in the microwave, stirring occasionally for even warming.
FAQs
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Can I use another type of meat for the meatballs?
Absolutely! Ground turkey or beef can be used in place of chicken, though it may alter the flavor and texture of the meatballs.
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What if I don’t have panko breadcrumbs?
You can substitute with regular breadcrumbs or even crushed crackers to bind the meatball mixture if panko is unavailable.
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Is there a non-alcoholic substitute for the white wine in the sauce?
Yes, feel free to use chicken or vegetable broth as a great non-alcoholic alternative to white wine.
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How can I make the dish less spicy?
Reduce or omit the red pepper flakes in the sauce to tone down the spice level to your preference.
Final Thoughts
I truly hope you find as much joy in making and enjoying these Creamy Marry Me Chicken Meatballs as I do. This dish is a labor of love that shines whether you’re making it for a special someone or simply treating yourself. Go ahead, give it a try, and let me know how it turned out!
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Creamy Marry Me Chicken Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Creamy Marry Me Chicken Meatballs are succulent, flavorful meatballs simmered in a rich and creamy sun-dried tomato sauce, offering a comforting and elegant dish perfect for family dinner or entertaining guests.
Ingredients
For the chicken meatballs:
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- 1/2 cup plain panko breadcrumbs
- 1/4 cup fresh chopped basil
- 1 tablespoon garlic paste
- 2 teaspoons herbs de provence
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Kosher salt & freshly ground black pepper- to taste
For the marry me sauce:
- 2-3 tablespoons olive oil, as needed
- 1 large shallot, finely diced
- 1 tablespoon garlic paste
- 1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, removed from oil and roughly chopped (about 1 cup)
- 1/3 cup dry white wine, such as sauvignon blanc or pinot grigio
- 2 teaspoons dijon mustard
- 1 teaspoon herbs de provence
- 1/2 – 1 teaspoon red pepper flakes
- Kosher salt & freshly ground black pepper- to taste
- 1 1/2 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup fresh chopped basil, plus more for serving
- 1/4 cup fresh grated parmesan cheese
Instructions
- Make meatball mixture: In a large mixing bowl, combine ground chicken, eggs, breadcrumbs, basil, garlic paste, herbs de provence, onion powder, smoked paprika, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Shape meatballs: Use a medium spring-loaded scoop to portion the mixture into golf ball-sized balls. Roll each in your palms to form smooth spheres. Place on a plate or platter and repeat until all mixture is used, yielding about 20-23 meatballs.
- Brown meatballs: Heat 2 tablespoons of oil in a large deep skillet over medium heat. When shimmering, add meatballs in a single layer in batches, brown each side for 3-4 minutes until golden. Transfer cooked meatballs to a plate. Repeat with remaining meatballs, adding more oil if needed.
- Build the marry me sauce: In the same skillet, cook shallot until translucent, about 5-7 minutes. Add garlic and sun-dried tomatoes, cook for 1-2 minutes. Pour in white wine, scraping up browned bits, cook for 2 minutes. Stir in dijon mustard, herbs de provence, red pepper flakes, salt, pepper, and chicken broth. Bring to a simmer for 3-4 minutes.
- Stir in coconut milk: Add coconut milk and simmer for 5-7 minutes, stirring occasionally until the sauce thickens slightly.
- Combine everything and simmer: Lower heat, add meatballs with residual juices, basil, and parmesan. Gently toss to coat and cook for 10-15 minutes, swirling occasionally until meatballs are cooked through and sauce is nicely thickened. Remove from heat.
- Serve: Plate meatballs over mashed potatoes or rice, garnish with additional basil, and enjoy this comforting dish.
Notes
- Ensure not to overmix the meatball ingredients to keep them tender.
- If the skillet looks dry while browning meatballs, add more oil sparingly.
- Allow the sauce to thicken a bit before adding the meatballs for best consistency.
- Use fresh basil for vibrant flavor and garnish.
- This dish pairs well with mashed potatoes, rice, or pasta.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
