Description
This Creamy Marry Me Chicken Meatballs recipe features tender, flavorful chicken meatballs simmered in a rich, creamy sun-dried tomato and coconut milk sauce. Infused with fragrant herbs and a touch of spice, this comforting dish is perfect served over mashed potatoes or rice for a satisfying meal.
Ingredients
Chicken Meatballs
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- ¼ cup fresh chopped basil
- 1 tablespoon garlic paste
- 2 teaspoons herbes de Provence
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
Marry Me Sauce
- 2-3 tablespoons olive oil (plus extra if needed)
- 1 large shallot, finely diced
- 1 tablespoon garlic paste
- 1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, drained and chopped (reserve oil)
- â…“ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Dijon mustard
- 1 teaspoon herbes de Provence
- ½ – 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup fresh chopped basil, plus more for serving
- ¼ cup freshly grated Parmesan cheese
Instructions
- Make Meatballs: Combine all meatball ingredients in a bowl and mix gently until just combined, being careful not to overmix to keep the meatballs tender.
- Shape Meatballs: Use a medium scoop to form the mixture into golf ball-sized meatballs. Roll them between your hands to smooth the shape for even cooking.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, making sure not to overcrowd the pan to achieve an even sear. Remove meatballs from the skillet and set aside.
- Make Marry Me Sauce: In the same skillet, sauté the diced shallot until softened. Add garlic paste and chopped sun-dried tomatoes; cook until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer until the tomatoes soften.
- Simmer Sauce: Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, pepper, and chicken broth. Bring the mixture to a simmer.
- Finish Sauce: Stir in the full-fat coconut milk and allow the sauce to gently simmer until it thickens slightly.
- Combine and Cook Meatballs: Reduce heat to low. Add the browned meatballs, fresh basil, and Parmesan cheese to the sauce. Toss gently to coat and simmer for 10-15 minutes until meatballs are cooked through and the sauce has thickened.
- Serve: Serve meatballs over mashed potatoes or rice, garnished with additional fresh basil for a vibrant finish.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Browning the meatballs before simmering adds extra flavor and texture.
- The coconut milk adds richness and a slight sweetness, but you can substitute heavy cream if preferred.
- Adjust red pepper flakes to control the spice level.
- The reserved olive oil from the sun-dried tomatoes can be added for extra depth of flavor if desired.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
