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Servings: 4
Calories: 551kcal
Ingredients
For the Meatballs:
- 1 garlic clove minced
- 1 egg
- ¼ cup Parmesan cheese grated
- ¼ cup breadcrumbs
- Salt and black pepper to taste
- ½ teaspoon onion powder
- 1 pound ground chicken
For the Sauce:
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes chopped
- ¼ cup parmesan cheese grated
- 1 cup chicken broth
- 1 cup heavy cream
- Fresh basil leaves for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, garlic, egg, Parmesan, breadcrumbs, onion powder, salt, and pepper. Mix until just combined.1 garlic clove, 1 egg, ¼ cup Parmesan cheese, ¼ cup breadcrumbs, ½ teaspoon onion powder, 1 pound ground chicken, Salt and black pepper
- Shape into meatballs (about 2 tablespoons each) and place on the baking sheet. Bake the meatballs for 12–15 minutes, or until golden and fully cooked through.
- While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic, thyme, and red pepper flakes. Cook for about 30 seconds until fragrant.2 tablespoons butter, 2 garlic cloves, 1 teaspoon dried thyme, ½ teaspoon red pepper flakes
- Stir in sun-dried tomatoes, Parmesan, chicken broth, and heavy cream. Bring to a gentle simmer.½ cup sun-dried tomatoes, ¼ cup parmesan cheese, 1 cup chicken broth, 1 cup heavy cream
- Let the sauce simmer, stirring occasionally, until slightly thickened and golden at the edges (about 5–7 minutes).
- Add the baked meatballs to the skillet and spoon the sauce over them. Simmer for another 10 minutes to let the flavors meld.
- Garnish with fresh basil and serve warm over mashed potatoes, pasta, or fluffy rice.Fresh basil leaves
Video
[adthrive-in-post-video-player video-id="kGcsUEau" upload-date="2025-09-04T10:03:26+00:00" name="One-Pan Marry Me Chicken Meatballs Recipe" description="A simple, creamy chicken meatball recipe packed with flavor and comfort." player-type="default" override-embed="default"]
Notes
- Don’t overmix the meat: Mix just until combined to keep the meatballs tender, not tough.
- Size matters: Try to keep your meatballs the same size so they cook evenly—about 2 tablespoons per ball works well.
- Use parchment paper: It helps the meatballs brown nicely and makes cleanup quicker.
- Protein: Ground turkey works just as well and still soaks up all that creamy sun-dried tomato flavor.
- Breadcrumbs: You can try panko or even crushed crackers if you're out of breadcrumbs—they help hold everything together.
- Sun-dried tomatoes: If they’re packed in oil, give them a quick pat with a paper towel before chopping so the sauce isn’t greasy.
- Low-sodium broth: I always use low-sodium chicken broth so I can control the salt level in the sauce.
- Cream: If you’re out of heavy cream, half-and-half can work in a pinch, though the sauce won’t be quite as rich.
- Make ahead: You can bake the meatballs a day ahead and finish the sauce right before serving.
Storage and Reheating Instructions
- Fridge: Just let them cool down, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheat: The sauce thickens a bit in the fridge, but a quick warm-up on the stove or in the microwave brings everything back to life.
- Freeze: You can also freeze them (sauce and all) for up to 3 months—perfect for busy nights when you want something homemade without the effort.
Nutrition
Calories: 551kcal | Carbohydrates: 16g | Protein: 31g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 230mg | Sodium: 632mg | Potassium: 1191mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1412IU | Vitamin C: 7mg | Calcium: 242mg | Iron: 3mg
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