Description
Mouthwatering Marry Me Meatballs combine tender ground chicken with fragrant herbs and Parmesan cheese, cooked in a rich, creamy sun-dried tomato sauce. This quick and flavorful dish is perfect for a comforting family dinner or an impressive meal to share with friends.
Ingredients
Meatballs
- 1.1 lb ground chicken
- 1.7 oz grated Parmesan cheese (freshly grated for best flavor)
- 1 tsp paprika
- 1 tsp dried oregano
- freshly ground black pepper to taste
- sea salt to taste
Sauce
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- 5.3 oz sun-dried tomatoes (roughly chopped)
- 6.8 fl oz chicken stock
- 5.1 fl oz heavy cream
- 0.5 lemon, juice only (freshly squeezed)
- 1 tsp dried oregano
- 1.7 oz grated Parmesan cheese
- 0.5 oz fresh basil leaves
- freshly ground black pepper to taste
- sea salt to taste
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, 1.7 oz grated Parmesan cheese, paprika, dried oregano, freshly ground black pepper, and sea salt. Mix thoroughly until all ingredients are evenly incorporated to form the meatball mixture.
- Shape the Meatballs: Using your hands or a scoop, portion the meat mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Set them aside on a plate while you prepare the sauce.
- Sauté Garlic and Sun-Dried Tomatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, approximately 1 minute. Then add the chopped sun-dried tomatoes and sauté for another 2-3 minutes to release their flavors.
- Brown the Meatballs: Gently add the shaped meatballs to the skillet. Cook on medium heat for 5-7 minutes, turning occasionally, until they are golden brown on all sides but not necessarily cooked through. Remove the meatballs temporarily from the skillet and set aside.
- Deglaze and Create the Sauce: Pour in the chicken stock to deglaze the skillet, scraping up any browned bits stuck to the bottom. Stir in the heavy cream, lemon juice, dried oregano, the remaining grated Parmesan cheese, salt, and freshly ground black pepper. Allow the sauce to simmer gently for 3-5 minutes until it slightly thickens.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them into the sauce. Cover the skillet and let everything simmer on low heat for about 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened to a creamy consistency.
- Finish with Fresh Basil: Just before serving, stir in the fresh basil leaves to infuse a fresh, aromatic flavor. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the meatballs hot with the creamy sun-dried tomato sauce spooned over them. They pair wonderfully with pasta, rice, or crusty bread to soak up the delicious sauce.
Notes
- Use freshly grated Parmesan cheese for the best flavor and creaminess in both the meatballs and sauce.
- Be careful not to overcook the meatballs when browning as they will finish cooking in the sauce.
- Sun-dried tomatoes packed in oil can be used for an even richer flavor; just drain excess oil before chopping.
- If preferred, substitute ground turkey for chicken for a slightly different taste.
- This dish can be made ahead by preparing meatballs and sauce separately, then warming together before serving.
