Creamy Marry Me Chicken Meatballs Recipe

These Creamy Marry Me Chicken Meatballs are a delightful and flavorful dish that will surely impress your loved ones! Imagine tender, juicy chicken meatballs simmered in a rich and creamy sauce with sun-dried tomatoes, garlic, and a hint of spice. This recipe is easy to make and perfect for a romantic dinner, a special occasion, or any time you want to enjoy a comforting and delicious meal.

Why You’ll Love This Recipe

• Flavorful and Creamy: The combination of chicken meatballs, sun-dried tomatoes, garlic, herbs, and a creamy sauce creates a symphony of flavors that will tantalize your taste buds.
• Easy to Make: This recipe is simple to follow and requires minimal active cooking time, making it perfect for busy weeknights or when you’re short on time.
• Versatile: Serve these Marry Me Chicken Meatballs with your favorite sides, such as mashed potatoes, rice, pasta, or crusty bread. They’re also great for meal prepping or freezing for later.
• Elegant and Romantic: This dish has a touch of elegance and romance, making it perfect for a special date night or a celebratory dinner.

this Recipe

Ingredients

For the Chicken Meatballs

• Ground chicken: A lean and healthy protein source for the meatballs.
• Eggs: Lightly beaten and help to bind the meatball mixture.
• Plain panko breadcrumbs: Japanese-style breadcrumbs that add a light and airy texture to the meatballs.
• Fresh basil: Chopped and adds a fresh herb flavor.
• Garlic paste: Adds a fragrant and savory kick.
• Herbs de Provence: A blend of dried herbs, such as thyme, rosemary, oregano, and marjoram, that adds a classic Provençal flavor.
• Onion powder: Adds a subtle onion flavor.
• Smoked paprika: Adds a smoky flavor and vibrant color.
• Kosher salt and black pepper: Season the meatballs to perfection.

For the Marry Me Sauce

• Olive oil: Used for browning the meatballs and sautéing the shallot and garlic. You can use the oil from the sun-dried tomatoes if you prefer.
• Shallot: Finely diced and adds a delicate onion flavor to the sauce.
• Garlic paste: Adds another layer of garlic flavor to the sauce.
• Sun-dried tomatoes: Packed in olive oil and drained, they add a concentrated tomato flavor and chewy texture.
• Dry white wine: Adds depth of flavor and acidity to the sauce. Use a good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio.
• Dijon mustard: Adds a tangy and slightly spicy flavor to the sauce.
• Herbs de Provence: Adds another layer of herbs and complements the flavors of the meatballs.
• Red pepper flakes: Adds a touch of heat (adjust to your preference).
• Kosher salt and black pepper: Season the sauce to perfection.
• Chicken broth: Adds flavor and forms the base of the sauce.
• Full-fat coconut milk: Adds richness and creaminess to the sauce.
• Fresh basil: Chopped and adds a fresh herb flavor and a pop of color.
• Grated Parmesan cheese: Adds a salty and umami flavor to the sauce.

Instructions

Make the Meatballs

1. In a large mixing bowl, combine the ground chicken, eggs, breadcrumbs, basil, garlic paste, herbs de Provence, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing, as this can make the meatballs tough.
2. Use a medium spring-loaded scooper or a spoon to form the mixture into golf ball-sized meatballs. Roll the meatballs in the palm of your hands to smooth out their shape. Place the formed meatballs on a plate or platter and repeat until all the meatballs are shaped. You should have about 20-23 meatballs.

Brown the Meatballs

1. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer, being careful not to overcrowd the skillet. Brown the meatballs on all sides for about 3-4 minutes per side, or until they have a nice sear. The meatballs may not be fully cooked at this point, but they will finish cooking in the sauce later. Remove the browned meatballs from the skillet and set aside.
2. Repeat the process with the remaining meatballs, adding more oil to the skillet if needed.

Make the Marry Me Sauce

1. With all the browned meatballs set aside, add the shallot to the same skillet and cook, stirring often, until tender and translucent, about 5-7 minutes. Add the garlic and sun-dried tomatoes, and continue cooking until the garlic is fragrant, about 1-2 minutes.
2. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture cook until the tomatoes soften slightly and become jammy, about 2 minutes.
3. Stir in the Dijon mustard, herbs de Provence, red pepper flakes, salt, pepper, and chicken broth. Mix well to combine. Bring the sauce to a simmer, stirring occasionally, for about 3-4 minutes.
4. Stir in the coconut milk and bring the sauce back to a simmer, stirring occasionally, for about 5-7 minutes, or until slightly thickened.

Finish and Serve

1. Reduce the heat to the lowest setting. Add the browned meatballs and any accumulated juices to the skillet along with the fresh basil and Parmesan cheese. Gently toss to coat the meatballs in the sauce.
2. Let the meatballs simmer in the sauce for 10-15 minutes, or until cooked through and tender. The sauce will thicken further as it simmers.
3. Remove the skillet from the heat and serve the Creamy Marry Me Chicken Meatballs hot over a bed of fluffy mashed potatoes or white rice. Garnish with additional fresh basil, if desired.

Pro Tips for Making the Recipe

• Don’t overmix the meatball mixture: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
• Brown the meatballs evenly: Cook the meatballs in batches to avoid overcrowding the pan and ensure even browning.
• Use fresh ingredients: Fresh garlic, basil, and lemon juice will enhance the flavor of the dish.
• Adjust the sauce consistency: If the sauce is too thick, add a splash of chicken broth or water to thin it out. If it’s too thin, simmer it for a few minutes longer to reduce.
• Make ahead: You can prepare the meatball mixture and shape the meatballs ahead of time. Refrigerate them for up to 24 hours before cooking.

How to Serve

These Creamy Marry Me Chicken Meatballs are delicious with a variety of sides:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing for this dish and a great way to soak up the flavorful sauce.
• Rice: Serve the meatballs and sauce over a bed of fluffy white or brown rice.
• Pasta: Toss the meatballs and sauce with your favorite pasta, such as spaghetti, fettuccine, or angel hair.
• Crusty Bread: Serve with crusty bread for dipping and sopping up the extra sauce.

Make Ahead and Storage

These Creamy Marry Me Chicken Meatballs are great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

FAQs

1. Can I use ground turkey or a mixture of ground chicken and turkey?

Yes, you can! Ground turkey or a mixture of ground chicken and turkey would also work well in this recipe.

2. Can I use regular breadcrumbs instead of panko breadcrumbs?

Yes, you can! However, panko breadcrumbs will give the meatballs a lighter and airier texture.

3. Can I make this recipe without the sun-dried tomatoes?

Yes, you can! The sun-dried tomatoes add a delicious sweetness and depth of flavor, but you can omit them if you don’t have any on hand.

4. Can I add other vegetables to the meatballs?

Absolutely! Feel free to add finely chopped vegetables, such as carrots, zucchini, or mushrooms, to the meatball mixture.

This Creamy Marry Me Chicken Meatballs Recipe is a delicious and easy way to enjoy a flavorful and elegant meal. With its tender meatballs, rich sauce, and versatile serving options, it’s a recipe you’ll want to make again and again!

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