– **Title**: Marry Me Chicken Meatballs
– **Ingredients**:
– 1 pound ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh parsley, chopped
– 1 clove garlic, minced
– 1 egg
– 1 tsp Italian seasoning
– Salt and pepper to taste
– 2 cups marinara sauce
– 1/2 cup heavy cream
– 1/2 cup sun-dried tomatoes, chopped
– Fresh basil, for garnish
– Olive oil for frying
– **Instructions**:
1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix until fully combined.
2. Form the mixture into meatballs, about 1 to 1.5 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cooking until they are golden brown on all sides, about 5-7 minutes. Remove them from the skillet and set aside.
4. In the same skillet, add the marinara sauce, bringing it to a simmer. Stir in the heavy cream and chopped sun-dried tomatoes until combined.
5. Return the meatballs to the skillet, cover them with the sauce, and let them simmer for an additional 10-15 minutes on low heat, allowing the flavors to meld.
6. Serve the meatballs hot, garnished with fresh basil. Enjoy with pasta, rice, or on their own!
Ingredients & Substitutions
Ground Chicken: The base of the meatballs. If you want a leaner option, turkey works well too. If you prefer beef or pork, go for it! Just keep in mind that these meats have different flavors.
Breadcrumbs: Traditional breadcrumbs hold the meatballs together. If gluten is a concern, try using gluten-free breadcrumbs or crushed crackers. I’ve used crushed Cornflakes before; they add a nice crunch!
Parmesan Cheese: This cheese adds flavor and richness. For a non-dairy alternative, nutritional yeast gives a cheesy taste without the dairy. Freshly grated cheese enhances the texture, but pre-grated works too.
Heavy Cream: Cream makes the sauce rich and luscious. You can substitute it with coconut cream for a dairy-free version or use half-and-half for a lighter sauce. Personally, I love the richness cream brings!
Sun-Dried Tomatoes: They offer a sweet and tangy flavor. You can use fresh tomatoes or roasted red peppers in a pinch, but sun-dried provides a unique taste that blends beautifully in this dish.
How Can I Ensure My Meatballs Stay Juicy and Flavorful?
Making meatballs can be tricky, but keeping them juicy and packed with flavor is all about the right mixture and cooking method. Here are a few helpful tips:
- Mix gently: Combine your ingredients, but don’t over-mix, or the meatballs can become tough.
- Chill before cooking: Let formed meatballs chill in the refrigerator for about 30 minutes. This helps them hold their shape.
- Cook in batches: Avoid crowding the pan while frying. This helps them brown evenly and keep their juices inside.
- Simmer in sauce: After browning, allow them to simmer in the creamy sauce. This helps infuse flavor and keep them moist.
How to Make Marry Me Chicken Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons olive oil (for frying)
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 25 minutes of cooking time. So you’ll need around 40 minutes in total to enjoy these creamy chicken meatballs!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
Start by grabbing a large bowl. In it, combine the ground chicken, breadcrumbs, grated Parmesan cheese, the egg, minced garlic, dried Italian herbs, and a pinch of salt and pepper. Use your hands or a spoon to mix everything together until it’s well combined, but be careful not to overmix!
2. Form the Meatballs:
Once your mixture is ready, form it into small meatballs, about 1 inch in diameter. This size is perfect for cooking evenly and making them easy to eat. Place the meatballs on a plate as you go.
3. Brown the Meatballs:
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches to avoid crowding the pan. Cook them for about 4-5 minutes, turning occasionally until they are browned on all sides. Once done, remove the meatballs from the skillet and set them aside on a plate.
4. Sauté the Sun-Dried Tomatoes:
In the same skillet (no need to clean it), add the chopped sun-dried tomatoes. Sauté them for about 2-3 minutes until they soften and become fragrant. This will add delicious flavor to your sauce!
5. Make the Creamy Sauce:
Next, pour in the heavy cream and chicken broth. Add the Dijon mustard, garlic powder, and onion powder as well. Stir everything to combine and let it come to a gentle simmer. You’ll see it starting to thicken slightly, which will make for a rich sauce.
6. Cook the Meatballs in the Sauce:
Now, it’s time to return the meatballs to the skillet. Carefully place them back into the creamy sauce. Cover the skillet and let them simmer for about 10-15 minutes. This will allow the meatballs to cook through and absorb the yummy flavors of the sauce.
7. Season the Sauce:
After the meatballs are cooked, taste the sauce and adjust the seasoning with salt and pepper as needed. This is where you can make it just right for your taste!
8. Serve and Garnish:
Finally, serve the meatballs hot, garnished with fresh chopped parsley for a pop of color and flavor. Enjoy your delightful creamy chicken meatballs with pasta, rice, or even just on their own!
Enjoy these creamy, flavorful meatballs that are perfect for a cozy dinner!
Can I Substitute Ground Chicken with Another Meat?
Absolutely! You can use ground turkey, beef, or pork in place of the ground chicken. Just keep in mind that the cooking time may vary slightly depending on the type of meat you choose, especially if you’re using a fattier meat like beef or pork.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch to help thicken the sauce. For a dairy-free alternative, try coconut cream or a cashew cream blend!
How Do I Store Leftover Meatballs?
To store leftovers, let the meatballs cool completely and then transfer them to an airtight container. They will keep in the refrigerator for up to 3 days. You can also freeze them for up to 3 months, just be sure to separate layers with parchment paper to prevent sticking.
Can I Make the Meatballs in Advance?
Yes! You can prepare the meatball mixture ahead of time and refrigerate it for up to 24 hours before cooking. Alternatively, you can fully cook the meatballs and sauce, then reheat them gently on the stove when you’re ready to serve.
