Tender Chicken Meatballs Sauce (Printable)

Savory chicken meatballs in creamy sun-dried tomato and parmesan sauce, rich and flavorful.

# What You'll Need:

→ Chicken Meatballs

01 - 1.1 lbs 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 pepper, to taste
19 - Fresh basil, chopped, for garnish

# How-To:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, egg, panko, garlic, parmesan, parsley, oregano, salt, and pepper. Mix until just combined.
03 - Shape the mixture into 16 uniform meatballs and arrange them on the prepared baking sheet.
04 - Bake for 15 minutes until meatballs are 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 for another minute.
06 - Pour in chicken broth and bring to a simmer before stirring in heavy cream, parmesan, Italian herbs, and optional chili flakes. Simmer gently for 3 to 4 minutes until slightly thickened.
07 - Add baked meatballs to the skillet, spoon sauce over, and simmer for 5 to 7 minutes to meld flavors and heat through.
08 - Adjust seasoning with salt and pepper. Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The sun-dried tomatoes add a tangy sweetness that cuts through the richness of the cream in a way that feels indulgent without being heavy.
  • Baking the meatballs first means they hold their shape beautifully and you avoid the mess of pan-frying.
  • The sauce comes together in less time than it takes to boil pasta, and it clings to everything like it was meant to be there.
  • It looks elegant enough for a dinner party but forgiving enough that you can make it on a weeknight without stress.
02 -
  • Don't skip baking the meatballs first, I tried pan-frying them once and half of them fell apart in the sauce.
  • Let the sauce simmer gently and not at a rolling boil, or the cream can break and turn grainy instead of silky.
  • Use a skillet large enough to hold all the meatballs in one layer, crowding them makes it hard to coat them evenly and some end up dry.
03 -
  • Chill the meatball mixture in the fridge for 10 minutes before shaping, it makes them easier to roll and they hold together better in the oven.
  • Save a little pasta water if you're serving this over noodles, it helps the sauce cling and creates a silky finish.
  • Double the sauce if you're feeding a crowd, people always want more and it's the kind of thing that disappears fast.
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