Tender chicken meatballs sauce (Printable Version)

Savory chicken meatballs simmered in sun-dried tomato and parmesan cream sauce for a rich, flavorful dish.

# What You 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 tablespoons fresh parsley, chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Marry Me Sauce

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

# How to Make It:

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

# Expert Advice:

01 -
  • The sauce tastes like you've been simmering it all day, but comes together in under 30 minutes.
  • Chicken meatballs stay impossibly tender because you're not overworking the mixture—a lesson that changed everything for me.
  • It's fancy enough to serve when someone special is coming over, but casual enough for a Wednesday night when you just want something comforting.
02 -
  • Don't skip the step of baking the meatballs first; it keeps them from breaking apart in the sauce and gives them a slight crust that holds everything together.
  • The sun-dried tomatoes need to be drained well or your sauce becomes oily—I learned this the hard way during a dinner where the sauce literally slid off the plate.
  • Heavy cream can break if the heat is too high, so keep the temperature at a gentle simmer once it goes in; medium-low is your friend here.
03 -
  • Bake your meatballs on parchment paper so they slide off easily and your baking sheet stays clean—a small thing that makes cleanup so much easier.
  • Don't drain the sun-dried tomatoes too aggressively; a tiny bit of their oil adds flavor to the sauce, so just give them a gentle squeeze.
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