Save My neighbor knocked on my door holding an empty casserole dish and wearing the biggest grin. She'd made these meatballs for her boyfriend the night before, and by morning, he'd asked her to move in. I laughed it off until I made them myself—now I understand. The way the cream clings to each tender meatball, the bright punch of sun-dried tomato cutting through all that richness, the parmesan melting into silk. It's the kind of dish that makes people lean back in their chairs and sigh.
I served these at a small dinner party once, paired with nothing fancier than buttered egg noodles and a cheap bottle of white wine. My friend Sarah, who never asks for recipes, texted me at midnight asking for every single detail. She made them for her in-laws the following weekend and reported back that her mother-in-law actually hugged her. These meatballs have a way of turning a regular Tuesday into something people remember.
Ingredients
- Ground chicken: Leaner than beef but just as satisfying when you don't overmix—treat it gently and it'll stay tender.
- Panko breadcrumbs: They're airier than regular crumbs, which means lighter, fluffier meatballs that don't turn dense.
- Parmesan cheese: Use the real stuff, freshly grated if you can—it adds a nutty depth you just can't fake.
- Sun-dried tomatoes: The oil-packed kind bring sweetness and tang without any extra work, just drain and slice.
- Heavy cream: This is what makes the sauce cling and coat—half-and-half works if you want to lighten up, but you'll lose some of that lusciousness.
- Chicken broth: It thins the cream just enough and adds a savory backbone that balances all the richness.
- Fresh basil: A handful torn over the top right before serving makes everything taste brighter and more alive.
Instructions
- Make the meatball mixture:
- Crack the egg into a large bowl, add the breadcrumbs, garlic, parmesan, parsley, oregano, salt, and pepper, then gently fold in the ground chicken until just combined. Overmixing turns them tough, so stop as soon as you don't see any dry spots.
- Shape and bake:
- Roll the mixture into 16 even meatballs and space them out on a parchment-lined baking sheet. Bake at 200°C for 15 minutes until they're lightly golden and firm to the touch.
- Start the sauce:
- While the meatballs bake, heat olive oil in a large skillet over medium heat and sauté the garlic until it smells like heaven, about a minute. Toss in the sun-dried tomatoes and let them sizzle for another minute.
- Build the cream sauce:
- Pour in the chicken broth and let it bubble, then stir in the cream, parmesan, Italian herbs, and chili flakes if you like a little heat. Let it simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Marry the meatballs to the sauce:
- Nestle the baked meatballs into the skillet, spoon that gorgeous sauce all over them, and let everything simmer together for 5 to 7 minutes. This is where the magic happens—the flavors meld, the meatballs soak up the sauce, and your kitchen starts to smell like a Italian trattoria.
Save The first time I made these, I plated them over mashed potatoes and my husband looked up mid-bite and said, "You're not allowed to make anything else ever again." He was joking, mostly, but I knew I'd found something special. It's the kind of dish that turns dinner into an occasion without any of the stress.
Serving Suggestions
I love spooning these over buttery egg noodles or creamy mashed potatoes, but honestly, a pile of crusty bread to soak up every drop of sauce is just as good. If you want to feel a little virtuous, toss in a handful of baby spinach during the last minute of simmering—it wilts right in and adds a pop of green. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully, though I've been known to pour a glass of whatever's open and call it perfect.
Make-Ahead and Storage Tips
You can shape the meatballs a day ahead and keep them covered in the fridge, then bake them fresh when you're ready to cook. The whole dish reheats beautifully—just add a splash of broth or cream to loosen the sauce and warm everything gently on the stove. Leftovers, if you're lucky enough to have any, taste even better the next day once the flavors have had time to deepen.
Common Questions and Fixes
If your meatballs are falling apart, you probably didn't mix them enough—or your hands were too wet when you rolled them. If the sauce feels too thick, thin it with a little extra broth. If it's too thin, let it simmer a bit longer or stir in an extra tablespoon of parmesan.
- Swap ground turkey for chicken if that's what you have on hand.
- Use gluten-free breadcrumbs to make this celiac-friendly.
- Double the sauce if you're serving this over pasta—you'll want extra to toss with the noodles.
Save There's something about a dish that makes people pause, close their eyes, and smile that feels like a small victory. This one does that every single time.
Recipe Questions
- → What makes the meatballs tender?
Using ground chicken mixed with panko breadcrumbs, egg, and parmesan helps keep the meatballs moist and tender when baked.
- → How do you achieve the creamy sauce texture?
The sauce combines heavy cream and grated parmesan with sun-dried tomatoes and chicken broth, gently simmered to a smooth consistency.
- → Can these meatballs be baked instead of fried?
Yes, baking the meatballs on a parchment-lined sheet results in a tender, evenly cooked texture without frying.
- → What herbs enhance the flavor?
Dried oregano, Italian herbs, parsley, and fresh basil garnish add aromatic layers that complement the rich sauce and meatballs.
- → What are good serving suggestions?
Serve over pasta, mashed potatoes, or with crusty bread to soak up the flavorful sauce, enhancing the meal experience.