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Marry Me Chicken Meatballs

Delicious meatballs made with sun-dried tomatoes, prosciutto, and a creamy sauce, perfect for romantic dinners or family meals.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1.5 pounds ground chicken Can be substituted with ground turkey or lean beef.
  • 1/2 cup oil-packed sun-dried tomatoes, oil drained Chop before use.
  • 2 tablespoons basil pesto
  • 2 tablespoons Italian seasoning Divided - 1 tablespoon for mixing and 1 tablespoon for cooking.
  • to taste chili flakes, salt, and black pepper Adjust according to preference.
  • 1 cup grated parmesan cheese Divided - 1/2 cup for meatballs and 1/2 cup for topping.
  • 3 ounces prosciutto, torn
Cooking Ingredients
  • 2 tablespoons salted butter
  • 1 medium 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 For a dairy-free version, use coconut milk.
Garnish
  • to taste fresh basil For serving.

Method
 

Preparation
  1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet.
  2. Chop the sun-dried tomatoes and set aside.
  3. In a bowl, combine ground chicken, basil pesto, Italian seasoning, chili flakes, salt, pepper, and 1/2 cup of parmesan cheese. Mix well.
  4. Roll the mixture into tablespoon-sized balls to make 15 to 16 meatballs.
Cooking
  1. Cook the torn prosciutto in the skillet with the reserved oil until crispy, about 5 minutes, then set aside.
  2. In the same skillet, add the meatballs and sear them until crisp on all sides, about 5 minutes, turning 2 to 3 times.
  3. Add butter, remaining Italian seasoning, shallots, and garlic to the skillet. Mix in the tomato paste and season with chili flakes.
  4. Pour in the dry white wine, bring to a boil, and cook for 3 to 5 minutes.
  5. Add heavy cream and chopped sun-dried tomatoes, and simmer for about 10 minutes until the sauce thickens.
  6. Sprinkle over the remaining 1/2 cup of parmesan cheese.
Serving Suggestions
  1. Serve the meatballs topped with crispy prosciutto and some crusty bread for dipping.

Notes

Store leftover meatballs in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Allow to cool completely before freezing. For extra flavor, chill the meatball mixture for 30 minutes before rolling and cooking.