Description
These creamy Marry Me Chicken Meatballs are tender, flavorful, and smothered in a rich sun-dried tomato and coconut milk sauce. Perfectly seasoned ground chicken meatballs are simmered in a luscious, herb-infused sauce with Parmesan and fresh basil, making this dish a comforting yet elegant meal for any night of the week.
Ingredients
Scale
For the 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
For the 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
- Prepare the Meatball Mixture: In a large bowl, gently combine the ground chicken, beaten eggs, panko breadcrumbs, chopped basil, garlic paste, herbes de Provence, onion powder, smoked paprika, kosher salt, and black pepper. Mix just until combined to maintain tenderness; avoid overmixing.
- Shape the Meatballs: Using a medium-sized scoop, form the mixture into golf ball-sized meatballs. Roll each meatball between your hands to smooth and create an even shape.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, brown the meatballs on all sides until golden. Remove the browned meatballs and set them aside.
- Sauté Aromatics and Sun-Dried Tomatoes: In the same skillet, add the diced shallot and sauté until softened. Add garlic paste and chopped sun-dried tomatoes, cooking until fragrant and tomatoes have softened.
- Deglaze the Pan and Add Sauce Ingredients: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until reduced slightly and tomatoes are very soft. Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, black pepper, and chicken broth. Bring the mixture to a simmer.
- Add Coconut Milk and Thicken: Stir in the full-fat coconut milk and continue to simmer until the sauce slightly thickens, melding all the flavors together.
- Simmer Meatballs in Sauce: Reduce heat to low and return the browned meatballs to the skillet. Add fresh chopped basil and grated Parmesan cheese. Gently toss to coat the meatballs in the sauce. Let everything simmer together for 10-15 minutes, or until the meatballs are fully cooked and the sauce has thickened to your liking.
- Serve: Spoon the creamy Marry Me Chicken Meatballs over mashed potatoes or rice. Garnish with additional fresh basil for a vibrant touch and enjoy.
Notes
- Do not overmix the meatball ingredients to keep them tender and juicy.
- For a gluten-free option, use gluten-free breadcrumbs.
- When browning meatballs, avoid overcrowding the pan to ensure even searing.
- The sauce can be adjusted to your heat preference by varying the red pepper flakes.
- Save the reserved oil from sun-dried tomatoes to add extra flavor during sautéing if desired.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
