why make this recipe
Marry Me Chicken Meatballs are not just your average meatballs. They combine delicious ingredients like sun-dried tomatoes, prosciutto, and creamy goodness that will impress anyone who tries them. Perfect for a special dinner, a cozy family meal, or even a romantic date night, these meatballs bring a burst of flavor that makes every bite memorable. Plus, they’re fun and easy to make, making them a great choice for cooks of all levels.
how to make Marry Me Chicken Meatballs
Ingredients:
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 1 1/2 pounds ground chicken
- 2 tablespoons basil pesto
- 2 tablespoons Italian seasoning
- Chili flakes, salt, and black pepper to taste
- 1 cup grated parmesan cheese
- 3 ounces prosciutto, torn
- 2 tablespoons salted butter
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 1 cup heavy cream or canned full-fat coconut milk
- Fresh basil, for serving
Directions:
- Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.
- In a bowl, combine the ground chicken, basil pesto, 1 tablespoon of Italian seasoning, chili flakes, salt, pepper, and 1/2 cup of parmesan cheese. Mix well to combine.
- Roll the mixture into tablespoon-sized balls to make 15 to 16 meatballs.
- Cook the torn prosciutto in the skillet with the reserved oil until crispy, about 5 minutes. Once cooked, remove the prosciutto and set it aside.
- In the same skillet, add the meatballs and sear them until they are crisp on all sides, about 5 minutes, turning them 2 to 3 times.
- Add the butter, remaining 1 tablespoon of Italian seasoning, shallots, and garlic to the skillet. Mix in the tomato paste and season with chili flakes to taste.
- Pour in the dry white wine, bring to a boil, and cook for 3 to 5 minutes.
- Add the heavy cream and chopped sun-dried tomatoes to the skillet. Simmer for about 10 minutes until the sauce thickens.
- Lastly, sprinkle over the remaining 1/2 cup of parmesan cheese.
- Serve the meatballs topped with crispy prosciutto and some crusty bread for dipping.
how to serve Marry Me Chicken Meatballs
These meatballs can be served in various ways. You can place them on a platter with a side of crusty bread for dipping. They also make a great topping for pasta or a bed of rice. Don’t forget to add some fresh basil on top for extra color and flavor.
how to store Marry Me Chicken Meatballs
Store any leftover meatballs in an airtight container in the refrigerator. They can last for about 3 to 4 days. If you want to keep them longer, consider freezing them. Allow them to cool completely before placing them in a freezer-safe container or bag. They can be frozen for up to 3 months.
tips to make Marry Me Chicken Meatballs
- Make sure to drain the oil from the sun-dried tomatoes to prevent the meatballs from being too oily.
- For extra flavor, let the meatball mixture chill in the fridge for about 30 minutes before rolling and cooking.
- Adjust the chili flakes according to your taste for a milder or spicier dish.
variation
You can swap out ground chicken for ground turkey or even lean beef if preferred. For a dairy-free version, you can use nutritional yeast instead of parmesan and opt for coconut milk as a cream substitute.
FAQs
Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: Yes, you can use fresh tomatoes, but make sure to cook them down to reduce their moisture before mixing them into the meatball mixture.
Q: How can I make this recipe gluten-free?
A: Ensure that your seasoning and any bread you serve with is gluten-free. The meatballs themselves do not contain gluten.
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the meatballs in advance and store them in the fridge or freezer. Reheat them gently in the sauce before serving.
Marry Me Chicken Meatballs
Ingredients
Method
- Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet.
- Chop the sun-dried tomatoes and set aside.
- In a bowl, combine ground chicken, basil pesto, Italian seasoning, chili flakes, salt, pepper, and 1/2 cup of parmesan cheese. Mix well.
- Roll the mixture into tablespoon-sized balls to make 15 to 16 meatballs.
- Cook the torn prosciutto in the skillet with the reserved oil until crispy, about 5 minutes, then set aside.
- In the same skillet, add the meatballs and sear them until crisp on all sides, about 5 minutes, turning 2 to 3 times.
- Add butter, remaining Italian seasoning, shallots, and garlic to the skillet. Mix in the tomato paste and season with chili flakes.
- Pour in the dry white wine, bring to a boil, and cook for 3 to 5 minutes.
- Add heavy cream and chopped sun-dried tomatoes, and simmer for about 10 minutes until the sauce thickens.
- Sprinkle over the remaining 1/2 cup of parmesan cheese.
- Serve the meatballs topped with crispy prosciutto and some crusty bread for dipping.