Imported from the web

Marry Me Chicken Meatballs

Name: Marry Me Chicken Meatballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb ground chicken; 2 large eggs (Slightly beaten); 3 cloves garlic (Minced); 3 tbsp olive oil; 1 cup seasoned panko crumbs; 0.75 cup grated Parmesan cheese (For the meatballs); 1 tsp onion powder; 1 tsp kosher salt; 1 tsp black pepper; 0.5 tsp paprika; 5 tbsp butter (For the sauce); 4 cloves garlic (Minced; for the sauce); 2 tsp Italian seasoning; 0.25 tsp red pepper flakes (Add to your liking); 1 cup sun-dried tomatoes in oil (Drained and roughly chopped); 0.25 cup white cooking wine; 1.5 cups low-sodium chicken broth; 1 cup heavy cream; 0.667 cup grated Parmesan cheese (For the sauce); 9 fresh basil leaves (8–10 leaves; julienned if desired, for garnish)

Recipe by MaryAnn Dwyer

Imported by Samantha Colman on SeeMeCook

Juicy, tender ground-chicken meatballs baked in a creamy, zesty sauce with Parmesan, sun-dried tomatoes, Italian seasoning, and a gentle kick of red pepper flakes.

6 servings55 minAmerican

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Ingredients

2 lb ground chicken
2 large eggs (Slightly beaten)
3 cloves garlic (Minced)
3 tbsp olive oil
1 cup seasoned panko crumbs
0.75 cup grated Parmesan cheese (For the meatballs)
1 tsp onion powder
1 tsp kosher salt
1 tsp black pepper
0.5 tsp paprika
5 tbsp butter (For the sauce)
4 cloves garlic (Minced; for the sauce)
2 tsp Italian seasoning
0.25 tsp red pepper flakes (Add to your liking)
1 cup sun-dried tomatoes in oil (Drained and roughly chopped)
0.25 cup white cooking wine
1.5 cups low-sodium chicken broth
1 cup heavy cream
0.667 cup grated Parmesan cheese (For the sauce)
9 fresh basil leaves (8–10 leaves; julienned if desired, for garnish)

Steps

1
Preheat the oven to 400°F. Line an extra-large baking sheet, or two large baking sheets, with parchment paper and set aside.
2
In a large bowl, combine the ground chicken, eggs, minced garlic, olive oil, seasoned panko crumbs, Parmesan, onion powder, kosher salt, black pepper, and paprika. Gently mix just until combined; do not overmix. Using a 1½-inch scoop, portion the mixture onto the prepared trays. Bake for 18 minutes, until the meatballs are lightly browned and no longer pink inside. Remove them from the oven and set aside while preparing the sauce.
3
In a large, deep, oven-proof skillet, melt the butter over medium heat.
4
Add the minced garlic, Italian seasoning, red pepper flakes, and sun-dried tomatoes. Cook over medium heat, stirring often, for 2 minutes.
5
Add the white cooking wine and cook for 2–3 minutes, until it has mostly cooked down.
6
Add the chicken broth. Slowly add the heavy cream and Parmesan while whisking until the sauce is well combined. Continue cooking, stirring occasionally, until the sauce starts to thicken slightly.
7
Add the baked meatballs to the sauce and mix until they are well coated.
8
Transfer the skillet to the oven and cook for about 10 minutes, until the meatballs are heated through and the sauce is bubbly.
9
Serve immediately, garnished with the julienned basil if desired.

Notes

The source emphasizes preparing the sauce ingredients before starting. The sauce should be cooked until slightly thickened before the meatballs are added; insufficient reduction or whisking may leave it thin. The source does not provide storage or reheating instructions.