Tender Chicken Meatballs Sauce (Printable Version)

Savory chicken meatballs simmered in rich sun-dried tomato and parmesan cream sauce for a flavorful meal.

# What You’ll Need:

→ Chicken Meatballs

01 - 1.1 lb ground chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup grated parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Marry Me Sauce

10 - 2 tbsp olive oil
11 - 3 cloves garlic, minced
12 - ½ cup chicken broth
13 - ½ cup heavy cream
14 - ½ cup sun-dried tomatoes, sliced, drained (packed in oil)
15 - ½ cup grated parmesan cheese
16 - 1 tsp dried Italian herbs
17 - ½ tsp chili flakes (optional)
18 - Salt and pepper, to taste
19 - Fresh basil, chopped (for garnish)

# Step-by-Step Guide:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine ground chicken, egg, panko, garlic, parmesan, parsley, oregano, salt, and pepper in a large bowl until just mixed.
03 - Shape mixture into 16 uniform meatballs and arrange them on the prepared baking sheet. Bake for 15 minutes until golden and cooked through.
04 - Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute, then stir in sun-dried tomatoes and cook an additional minute.
05 - Pour in chicken broth, bring to a simmer, then stir in heavy cream, parmesan, Italian herbs, and chili flakes. Cook gently for 3–4 minutes until slightly thickened.
06 - Add baked meatballs to the skillet, spoon sauce over them, and simmer for 5–7 minutes to meld flavors and heat through.
07 - Adjust seasoning with salt and pepper, garnish with fresh basil before serving.

# Expert Tips:

01 -
  • These meatballs stay tender and juicy because we bake them instead of frying, so they don't dry out while the sauce simmers.
  • The cream sauce tastes fancy enough for company but comes together in about the time it takes to bake the meatballs.
  • One skillet at the end means less cleanup, which honestly makes the whole thing feel less like work.
02 -
  • If your sauce looks broken or separated after adding the cream, lower the heat immediately—cream can curdle if the temperature climbs too high, though gently stirring and removing from direct heat usually saves it.
  • Don't skip baking the meatballs; it's the difference between ones that hold together beautifully and ones that fall apart in the sauce.
03 -
  • Drain your sun-dried tomatoes well before adding them to the sauce, but save that oil to use in your skillet—it carries all their flavor.
  • Let the meatballs rest on the baking sheet for a minute after coming out of the oven before transferring them to the sauce so they hold their shape.
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