Description
These Creamy Marry Me Chicken Meatballs are a delicious and decadent dish that’s sure to impress! Tender chicken meatballs are simmered in a rich and flavorful sauce made with sun-dried tomatoes, garlic, herbs, and a touch of cream. Served over mashed potatoes or rice, this is a truly special meal that’s perfect for a romantic dinner or a special occasion.
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 herbes de Provence
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
-
For the Marry Me Sauce:
- 2-3 tablespoons olive oil (plus extra if needed)
- 1 large shallot, finely diced
- 1 tablespoon garlic paste
- 1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, drained and chopped (reserve oil)
- 1/3 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Dijon mustard
- 1 teaspoon herbes de Provence
- 1/2 – 1 teaspoon red pepper flakes
- Kosher salt and 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 freshly grated Parmesan cheese
Instructions
- Make Meatballs: Combine all meatball ingredients in a bowl and mix gently until just combined. Do not overmix.
- Shape Meatballs: Use a medium scoop to form the mixture into golf ball-sized meatballs. Roll them in your hands to smooth the shape.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, ensuring they are not overcrowded. Remove and set aside.
- Make Marry Me Sauce: In the same skillet, sautรฉ shallot until softened. Add garlic and sun-dried tomatoes; cook until fragrant. Deglaze the pan with white wine, scraping up any browned bits. Simmer until tomatoes soften. Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, pepper, and chicken broth. Bring to a simmer.
- Simmer Sauce: Stir in coconut milk and simmer until slightly thickened.
- Combine and Finish: Reduce heat to low. Add browned meatballs, fresh basil, and Parmesan cheese to the sauce. Toss to coat. Simmer for 10-15 minutes, or until meatballs are cooked through and the sauce has thickened.
- Serve: Serve meatballs over mashed potatoes or rice. Garnish with additional fresh basil.
Notes
- Be careful not to overwork the meatball mixture to prevent tough meatballs.
- Browning the meatballs adds flavor and helps them hold their shape.
- Adjust the amount of red pepper flakes to your spice preference.
- If you don’t have white wine, you can substitute with chicken broth or water.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe (approximately 6-7 meatballs)
- Calories: 600
- Sugar: 10g
- Sodium: 1000mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg