Tender chicken meatballs parmesan (Printer View)

Savory chicken meatballs simmered in a creamy sun-dried tomato and parmesan sauce.

# Components:

→ For the Chicken Meatballs

01 - 1.1 lb ground chicken
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - 1/4 cup grated parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ For the Marry Me Sauce

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

# Method:

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

# Expert Advice:

01 -
  • The sauce tastes decadent but comes together in one skillet while the meatballs bake—no juggling three pans.
  • These meatballs stay tender and never turn into rubber, which is honestly half the battle with homemade versions.
  • It feels fancy enough to serve to people you're trying to impress, but forgiving enough that you can relax while cooking it.
02 -
  • Don't skip the parchment paper when baking—it prevents the bottoms from browning unevenly and sticking, which throws off the whole texture.
  • Overworking the meatball mixture makes them tough; stop mixing as soon as the ingredients combine, even if it doesn't look perfectly uniform.
  • The sauce will thicken more as it cools, so it should look slightly loose when you're cooking—this keeps the meatballs tender when plated.
  • Always taste the sauce before serving and adjust seasoning; the cream mutes salt, so you usually need more than you think.
03 -
  • Use an ice cream scoop to portion the meatballs—it ensures they're all the same size so they cook evenly and look intentional on the plate.
  • If your cream sauce breaks or looks grainy, pull it off the heat immediately and whisk in a splash of cold broth; it usually recovers without complaint.
  • Let the baked meatballs cool slightly before adding them to the hot sauce, or they can fall apart from the temperature shock.
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