Ingredients
For the Chicken Meatballs:
- 1 lb. ground chicken
- ¼ cup shredded parmesan cheese
- ¼ cup panko breadcrumbs
- ½ of a white onion, finely diced
- 2 garlic cloves, minced
- 1 egg
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Marry Me Sauce:
- ¼ cup white onion, finely diced
- ½ cup jarred sun dried tomatoes in oil, drained & chopped
- 1 Tbsp tomato paste
- 3 garlic cloves, minced
- 1½ cup chicken broth
- ¾ cup heavy cream
- ½ cup shredded parmesan cheese
- 1 tsp Italian seasoning
- ¼-½ tsp red pepper flakes (adjust based on preferred spice level)
- Fresh basil, thinly sliced (for serving)
Instructions
- Preheat the oven: Turn your oven on to 400°F (204°C) and spray a baking dish with cooking spray to prevent sticking.
- Form the meatballs: In a large bowl, combine ground chicken, parmesan, panko breadcrumbs, finely diced onion, minced garlic, egg, Italian seasoning, salt, and black pepper. Mix gently until ingredients are just incorporated. Shape the mixture into 1-inch meatballs and place them evenly spaced in the prepared baking dish. (Optionally, brown them in a sauté pan before baking for extra flavor.)
- Bake the meatballs: Place the baking dish in the oven and bake the meatballs for 15-20 minutes, or until cooked through and slightly golden on the outside.
- Make the Marry Me sauce: While the meatballs bake, heat a splash of olive oil in a large sauté pan over medium heat. Add the diced onions and cook until tender, about 2-3 minutes. Add sun dried tomatoes and minced garlic, stirring to combine. Stir in tomato paste and cook for a few minutes to deepen flavor. Pour in chicken broth and heavy cream, then add parmesan, Italian seasoning, and red pepper flakes. Stir well and let the sauce simmer on medium-high heat for 5-7 minutes until slightly thickened, stirring occasionally. The sauce may be a bit thin at this point but will thicken as it cools.
- Combine and serve: When meatballs are fully cooked, transfer them to the sauté pan with the sauce and gently toss until they are fully coated. Garnish with fresh basil before serving. Enjoy alongside your favorite pasta, rice, or crusty bread.
Notes
- For a crispier texture, brown meatballs in a skillet before baking.
- If you prefer less spice, reduce red pepper flakes or omit entirely.
- Using panko breadcrumbs helps keep the meatballs tender and light.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
- Serve with pasta, polenta, or a crisp green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
