MARRY ME CHICKEN MEATBALLS

5 from 1 vote

These Marry Me Chicken Meatballs are juicy, flavorful, and smothered in a creamy sun-dried tomato sauce. This recipe is easy to make and perfect for dinner!

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Italian

Keyword: marry me chicken meatballs, marry me chicken meatballs recipe, marry me meatballs

Servings: servings

Ingredients

For The Meatballs

1 pound ground chicken
1 egg
1/4 cup panko breadcrumbs
2 tablespoons chopped sun-dried tomatoes not in oil
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

For The Sauce

1 teaspoon olive oil
2 tablespoons finely chopped shallot about 1 small shallot
2 garlic cloves minced
1 ½ cups 1% milk
1/4 cup light cream cheese
1 teaspoon tomato paste
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch red pepper flakes
1 tablespoon cornstarch mixed with equal parts water for a slurry
1/3 cup chopped sun-dried tomatoes not in oil
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh basil

Instructions

Soak the sun-dried tomatoes. Place them in hot water for about 10 minutes to rehydrate and soften. Once done, drain and finely chop. Divide them according to the recipe: 2 tablespoons for the meatballs and 1/3 cup for the sauce.
Make the meatballs. In a large bowl, combine the ground chicken, egg, panko breadcrumbs, 2 tablespoons of the chopped sun-dried tomatoes, 2 tablespoons of grated Parmesan cheese, chopped basil, oregano, garlic powder, onion powder, salt, and pepper.
Form the meatballs. Use a small cookie scoop or spoon to form about 24 meatballs. Place them on a lined baking sheet.
Bake. Bake the meatballs at 400°F for 14-15 minutes, or until fully cooked and lightly golden.
Make the sauce. While the meatballs are baking, heat the olive oil in a skillet over medium-low heat. Add the chopped shallot and minced garlic and sauté until translucent and softened, about 3-5 minutes.
Add the liquids. Remove the skillet from the heat and stir in the milk, light cream cheese, tomato paste, oregano, salt, pepper, red pepper flakes, and remaining 1/3 cup of chopped sun-dried tomatoes. Return to low heat and stir until the cream cheese is fully melted and the sauce is smooth.
Thicken the sauce. Make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Stir it into the sauce over low heat until thickened.
Finish the sauce. Add the remaining Parmesan cheese and chopped basil. Stir to combine.
Combine and serve. Gently stir the cooked meatballs into the sauce. Top with fresh basil and serve however you like!

Video

Notes

Breadcrumbs: Use panko breadcrumbs or your breadcrumbs of choice. For a gluten-free option, use gluten-free breadcrumbs.
Ground Chicken Substitution: You can easily swap ground chicken for ground turkey. For a learner option, use ground chicken breast or ground turkey breast.
Milk To Use: We used 1% milk to keep the sauce lighter while still adding creaminess. You can substitute with 2% or whole milk if preferred.
Shallot Substitution: You can use 2 tablespoons of diced white onion instead.
Storage: You can store leftovers in an airtight container in the refrigerator for 3-4 days.

WW Points: 5 points per serving

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Nutrition