Ingredients
Meatballs
- 1 Pound Ground Chicken
- 1 Egg (Beaten)
- 1 Cup Panko Breadcrumbs
- 2 Teaspoons Italian Seasoning
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt (or ½ Teaspoon Table Salt, or to taste)
- ¼ Teaspoon Freshly Ground Black Pepper (or to taste)
- ¾ cup Parmesan Cheese (Freshly Grated)
Sauce
- 1 Tablespoon Sun Dried Tomato Oil (from a jar of sun dried tomatoes)
- 1 Tablespoon Butter
- 3 Cloves Garlic (Minced)
- 1 Teaspoon Italian Seasoning
- ¼ Teaspoon Red Pepper Flakes
- 1 Cup Sundried Tomatoes Packed In Oil (Drained and Julienned)
- 1 Cup Chicken Broth (Low Sodium)
- 1 Cup Heavy Cream
- ½ Cup Parmesan Cheese (Freshly Grated)
Garnish
- Basil, Parsley, and more Parmesan Cheese (If Desired, For Garnish)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, beaten egg, panko breadcrumbs, Italian seasoning, garlic powder, kosher salt, black pepper, and freshly grated Parmesan cheese. Mix gently just until all ingredients are evenly incorporated, being careful not to overwork the meat to keep the meatballs tender.
- Form the Meatballs: Use a 1 or 2-inch cookie scoop or your hands to shape the mixture into even-sized meatballs, ensuring uniform cooking.
- Brown the Meatballs: Heat sun-dried tomato oil in a large skillet over medium-high heat. Add the meatballs and cook for about 5 minutes, turning occasionally until they are golden brown on all sides. Remove meatballs from the skillet and set aside. They don’t need to be fully cooked at this stage.
- Sauté Aromatics and Sun-Dried Tomatoes: To the same skillet, add 1 tablespoon of butter and let it melt. Stir in minced garlic, Italian seasoning, red pepper flakes, and the drained julienned sun-dried tomatoes. Cook for approximately 1 minute until fragrant, stirring frequently to avoid burning the garlic.
- Create the Creamy Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor. Stir in the heavy cream and ½ cup of freshly grated Parmesan cheese. Reduce the heat to medium-low to let the sauce gently simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them in the sauce. Cover and simmer for 10 to 15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and are cooked through.
- Serve and Garnish: Spoon the rich, creamy sauce over the meatballs and garnish with fresh basil, parsley, and additional Parmesan cheese as desired. Serve warm and enjoy!
Notes
- For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
- Sun-dried tomato oil both adds flavor and helps with browning the meatballs; do not substitute with other oils for the same taste.
- Meatballs can be formed in advance and refrigerated for up to 24 hours before cooking.
- If desired, serve over pasta, rice, or crusty bread to soak up the creamy sauce.
- Ensure meatballs reach 165°F internally for food safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
