Marry Me Chicken Meatballs
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 pound lean ground chicken
- 1 small yellow onion (grated with its juices)
- 2 cloves garlic (minced)
- ½ cup dried breadcrumbs
- 1 large egg
- ¼ cup sun dried tomatoes packed in oil (drained and finely chopped)
- ½ cup grated Parmesan cheese
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons oil (from the sun-dried tomato jar, or olive oil, for searing)
- 1 tablespoon unsalted butter
- 3 cloves garlic (minced)
- ¼ cup sun dried tomatoes packed in oil (drained and chopped)
- 1 cup low sodium chicken stock
- 1 cup heavy cream (or double cream in the UK)
- ½ cup grated Parmesan cheese
- 1 teaspoon chili flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Diamond Crystal kosher salt (to taste)
- Fresh basil leaves (for garnish)
Method
- In a large bowl, combine the ground chicken, grated onion with its juices, garlic, breadcrumbs, egg, sun dried tomatoes, Parmesan, salt, and ground black pepper. Mix with your hands just until combined.
- Using a level 1½ tablespoon cookie scoop, portion the mixture and roll into about 20 to 22 meatballs.
- Heat the oil in a 12 inch (30 cm) skillet over medium high heat. Add the meatballs in a single layer, working in batches if needed to avoid crowding.
- Sear for 2 to 3 minutes per side, until browned, then transfer to a plate. The meatballs do not need to be cooked through at this stage.
- Reduce the heat to medium and melt the butter in the same skillet.
- Add the garlic and sun-dried tomatoes, and cook for 30 seconds, until fragrant.
- Pour in the chicken stock and scrape up the browned bits from the bottom of the skillet.
- Simmer for 2 to 3 minutes.
- Reduce the heat to very low. Stir in the heavy cream, Parmesan, chili flakes, oregano, and thyme, until the cheese melts into the sauce.
- Return the meatballs and any accumulated juices to the skillet and spoon the sauce over them.
- Simmer gently over very low heat for about 5 minutes, or until the meatballs reach 165°F (74°C) in the center. The sauce should coat the back of a spoon.
- Taste the sauce and add salt if needed.
- Garnish with fresh basil leaves and serve.