Chicken Meatballs Parmesan Sauce (Print Version)

Tender meatballs simmered in creamy sun-dried tomato and parmesan sauce for a flavorful meal.

# What You'll Need:

→ 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 freshly ground pepper, to taste
19 - Fresh basil, chopped, for garnish

# How To Make:

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

# Expert Tips:

01 -
  • The sauce is so good you will consider drinking it from the pan when no one is looking.
  • Baking the meatballs first means no standing over a hot skillet flipping them one by one.
  • It looks fancy enough for company but comes together in under an hour on a weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip draining the sun-dried tomatoes or the sauce will separate and look greasy instead of creamy.
  • Let the sauce simmer gently, not boil hard, or the cream will break and turn grainy instead of silky.
  • If the sauce thickens too much while simmering, add a splash of broth or pasta water to loosen it back up.
03 -
  • Use a small cookie scoop to portion the meatballs so they cook evenly and look uniform on the plate.
  • Reserve a bit of the pasta cooking water if serving over noodles, it helps the sauce cling and stay glossy.
  • Taste the sauce before adding the meatballs and adjust the seasoning then, it is harder to fix once everything is combined.
Go Back