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
Units
Scale
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
