Tender chicken meatballs parmesan (Printer-friendly)

Tender meatballs simmered in sun-dried tomato and parmesan cream sauce, rich and flavorful.

# Required Ingredients:

→ Chicken Meatballs

01 - 1.1 lb ground chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup grated Parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Marry Me Sauce

10 - 2 tbsp olive oil
11 - 3 cloves garlic, minced
12 - ½ cup chicken broth
13 - ½ cup heavy cream
14 - ½ cup sun-dried tomatoes, sliced, drained
15 - ½ cup grated Parmesan cheese
16 - 1 tsp dried Italian herbs
17 - ½ tsp chili flakes (optional)
18 - Salt and pepper, to taste
19 - Fresh basil, chopped, for garnish

# How-To Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground chicken, egg, panko breadcrumbs, garlic, Parmesan, parsley, oregano, salt, and pepper until just combined.
03 - Shape mixture into 16 evenly sized meatballs and arrange on the prepared baking sheet.
04 - Bake meatballs for 15 minutes until lightly golden and fully cooked.
05 - Heat olive oil in a large skillet over medium heat; add garlic and cook for 1 minute until fragrant.
06 - Incorporate sun-dried tomatoes and cook for an additional minute.
07 - Pour chicken broth into skillet and bring to a gentle simmer.
08 - Stir in heavy cream, Parmesan, Italian herbs, and chili flakes; simmer 3–4 minutes, stirring until sauce slightly thickens.
09 - Add baked meatballs to the skillet, spoon sauce over them, and simmer for 5–7 minutes to heat through and meld flavors.
10 - Adjust seasoning with salt and pepper as needed; garnish with fresh basil before serving.

# Expert Suggestions:

01 -
  • The meatballs stay impossibly moist because they bake first, then finish in the sauce.
  • You get restaurant-level flavor without standing over the stove for hours.
  • The sauce is so good you'll want to drink it with a spoon, and I won't judge.
02 -
  • Don't skip baking the meatballs first—they hold their shape better and develop a light crust that keeps them from falling apart in the sauce.
  • Let the sauce simmer gently, not boil, or the cream can break and turn grainy instead of silky.
03 -
  • Wet your hands lightly before rolling the meatballs so the mixture doesn't stick to your fingers.
  • Taste the sauce before adding the meatballs and adjust the salt—the parmesan and sun-dried tomatoes are already salty, so you might not need much.
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