Ingredients

1 pound ground chicken

1 large egg

1/2 cup panko

1/2 cup grated Parmesan

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1 tablespoon butter

3 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (adjust for spice preference)

3/4 cup heavy cream

1/4 cup oil-packed sun-dried tomatoes, minced

1/4 cup chicken broth

1/2 cup freshly grated Parmesan

Salt, to taste

Fresh basil, for garnish

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 2: In a large mixing bowl, combine the ground chicken, egg, panko, 1/2 cup grated Parmesan, olive oil, garlic powder, onion powder, and kosher salt. Stir well until all ingredients are fully incorporated.

Step 3: Shape the mixture into 20 golf ball-sized meatballs and place them on a parchment-lined baking sheet. Bake for 8 minutes; the meatballs will be partially cooked at this point.

Step 4: While the meatballs bake, prepare the sauce. Melt the butter in a large oven-safe skillet over medium heat.

Step 5: Add the minced garlic, dried thyme, and red pepper flakes to the skillet. Cook for about 1 minute until fragrant.

Step 6: Stir in the heavy cream, minced sun-dried tomatoes, chicken broth, and 1/2 cup Parmesan. Allow the sauce to simmer for a few minutes to thicken slightly. Taste and season with salt as needed.

Step 7: Gently add the partially cooked meatballs to the skillet, tossing them to coat evenly with the sauce.

Step 8: Transfer the skillet to the oven and bake for an additional 5 minutes, or until the meatballs are fully cooked through (internal temperature should reach 165 degrees Fahrenheit).

Step 9: Remove the skillet from the oven. Sprinkle fresh basil over the top and serve the meatballs hot with sauce.

Tips & Variations

For extra flavor, add a handful of chopped fresh parsley to the meatball mixture.

Substitute ground turkey or pork if you prefer a different meat.

If you like a spicier dish, increase the red pepper flakes gradually to taste.

Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and bake the meatballs ahead of time, then store them separately from the sauce. Reheat them together shortly before serving for best results.

Can I freeze Marry Me Chicken Meatballs?

Absolutely. Freeze cooled meatballs without sauce in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also freeze the sauce separately and combine them when reheating.