If you’re looking for a dish that’s as satisfying as it is impressive, look no further than Creamy Marry Me Chicken Meatballs. With its heartwarming flavors and creamy texture, this dish not only promises a taste of culinary brilliance but also earns title-worthy admiration at your dining table.
Why You’ll Love This Recipe
- Rich Creaminess: The coconut milk in the sauce brings a velvety texture that elevates the entire dish.
- Flavorful Twist: Herbs de Provence and garlic infuse the meatballs and sauce with aromatic depth.
- Simple Ingredients: You’ll likely find most of these ingredients in your pantry, making this an easy go-to recipe.
- Versatile Pairing: Pairs beautifully with options like mashed potatoes or rice, allowing for versatility.
Ingredients You’ll Need
The key to these delicious Creamy Marry Me Chicken Meatballs is the balance of simple yet flavorful ingredients that come together to create a dish that’s truly unforgettable. Each component serves a purpose — to bring taste, texture, and a bit of culinary magic to your plate.
- Ground Chicken: Lean and versatile, it forms the perfect base for our meatballs.
- Panko Breadcrumbs: These add a light, airy texture to the meatballs, keeping them moist and tender.
- Fresh Basil: A burst of freshness that cuts through the creaminess of the sauce.
- Garlic Paste: Easily blends into the mix, ensuring even distribution of garlic flavor.
- Herbs de Provence: Offers a fragrant herbal note that enhances the overall flavor profile.
Variations
Part of the charm of these Creamy Marry Me Chicken Meatballs is how easy they are to customize. Whether you’re catering to dietary preferences or simply experimenting with flavors, this dish can be readily adapted to suit any occasion.
- Spicy Kick: Add more red pepper flakes for those who enjoy a spicy twist.
- Herb Swap: Try cilantro instead of basil for a different aromatic profile.
- Non-Dairy Version: Use a non-dairy cream alternative if coconut milk is not preferable.
How to Make Creamy Marry Me Chicken Meatballs
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine your ground chicken with eggs, panko breadcrumbs, and the aromatic blend of chopped basil and garlic paste. Don’t forget the herbs de Provence, onion powder, smoked paprika, and season with salt and pepper. Mix carefully to keep the meat tender and juicy.
Step 2: Shape and Brown
Use a spring-loaded scooper for uniform golf ball-sized meatballs. Heat some oil in a large skillet and gently brown the meatballs, making sure not to overcrowd the pan. Flip carefully to achieve a golden crust without cooking through entirely.
Step 3: Create the Sauce
In the same skillet, sauté diced shallots until translucent, then add garlic and sun-dried tomatoes. Deglaze with white wine and infuse with dijon mustard and spices. Stir in chicken broth and coconut milk, creating the luscious sauce base for your meatballs.
Step 4: Combine and Finish
Return the browned meatballs to the skillet. Add fresh basil and parmesan cheese, gently tossing to coat. Simmer until the sauce thickens slightly and meatballs finish cooking, absorbing all that savory goodness.
Pro Tips for Making Creamy Marry Me Chicken Meatballs
- Perfect Browning: Ensure your skillet is hot before adding meatballs for a beautiful golden crust.
- Deglazing Secret: Scrape up every flavorful bit from the pan when adding wine, it enriches the sauce.
- Sauce Thickness: Let the coconut milk simmer longer for a thicker, more luxurious sauce.
- Basil Boost: Add extra fresh basil at the end for a punch of fresh color and flavor.
How to Serve Creamy Marry Me Chicken Meatballs
Garnishes
Finish off your Creamy Marry Me Chicken Meatballs with a sprinkle of fresh basil and a grating of extra parmesan. The fresh herbs enhance the dish’s aroma, while the cheese adds a savory touch that can’t be beat.
Side Dishes
Pair these delectable meatballs with garlic mashed potatoes or fluffy white rice to soak up all that glorious sauce. A simple green salad with a vinaigrette can offer a crisp contrast to the creamy meatballs.
Creative Ways to Present
For a restaurant-quality presentation, layer the meatballs over a bed of pasta or polenta, with sauce drizzled artistically. Garnish each serving with a sprig of basil for a fresh pop of color and fragrance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Marry Me Chicken Meatballs in an airtight container in the refrigerator for up to three days. Reheat them gently on the stovetop for best results to maintain their tender texture.
Freezing
If you wish to freeze them, place the meatballs without sauce on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. Simply add them back to a fresh batch of sauce for a convenient meal later on.
Reheating
Reheat on low heat in a saucepan to prevent the sauce from breaking. Stir occasionally until the meatballs are heated through. Avoid microwaving as it can dry out the sauce.
FAQs
-
Can I make this recipe with turkey instead of chicken?
Absolutely! Ground turkey is a great substitute and will still give you moist and flavorful meatballs.
-
Is there a substitute for coconut milk?
You can use heavy cream or half-and-half if you prefer a dairy option instead of coconut milk.
-
Can I prepare the meatballs in advance?
Yes, forming the meatballs a day ahead and refrigerating them can help the flavors meld and make the cooking process faster.
-
How do I prevent my meatballs from falling apart?
Ensure your mixture is well combined but not overmixed, and form them gently yet firmly to prevent breakage.
Final Thoughts
I hope you fall head over heels for these Creamy Marry Me Chicken Meatballs as much as I have. They’re a guaranteed crowd-pleaser, easy to adapt, and perfect for any occasion. Whip them up for a family dinner or impress guests at a gathering—you won’t be disappointed!
Print
Creamy Marry Me Chicken Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American/Italian-inspired
Description
Creamy Marry Me Chicken Meatballs are tender, flavorful chicken balls simmered in a rich, sun-dried tomato and coconut milk sauce, perfect served over mashed potatoes or rice for a comforting and elegant meal.
Ingredients
For the chicken meatballs:
2 lbs ground chicken2 large eggs, lightly beaten
1/2 cup plain panko breadcrumbs
1/4 cup fresh chopped basil
1 tablespoon garlic paste
2 teaspoons herbs de provence
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt & freshly ground black pepper – to taste
For the marry me sauce:
2-3 tablespoons olive oil, as needed1 large shallot, finely diced
1 tablespoon garlic paste
1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, removed from oil and roughly chopped (about 1 cup)
1/3 cup dry white wine, such as sauvignon blanc or pinot grigio
2 teaspoons dijon mustard
1 teaspoon herbs de provence
1/2 – 1 teaspoon red pepper flakes
Kosher salt & freshly ground black pepper – to taste
1 1/2 cups chicken broth
1 (13.5 ounce) can full-fat coconut milk
1/4 cup fresh chopped basil, plus more for serving
1/4 cup freshly grated parmesan cheese
Instructions
- Make meatball mixture. In a large mixing bowl, combine ground chicken, eggs, breadcrumbs, basil, garlic paste, herbs de provence, onion powder, smoked paprika, and salt/pepper to taste. Mix until just combined, avoiding overmixing to keep the meatballs tender.
- Shape meatballs. Use a medium spring-loaded scoop to portion the mixture into golf ball-sized balls. Roll each gently between your palms to smoothen, then place on a plate. Repeat until all mixture is used, yielding about 20-23 meatballs.
- Brown meatballs. Heat 2 tablespoons of oil in a large, deep skillet over medium heat. Once shimmering, add meatballs in batches, not overcrowding. Brown on all sides for 3-4 minutes per side, ensuring a good sear. Transfer cooked meatballs to a plate; repeat with remaining meatballs, adding more oil if needed.
- Build marry me sauce. In the same skillet, cook shallot until translucent, about 5-7 minutes. Add garlic and sun-dried tomatoes, cooking until fragrant, 1-2 minutes. Pour in white wine to deglaze, scraping browned bits. Simmer until tomato mixture thickens slightly, around 2 minutes. Mix in dijon mustard, herbs de provence, red pepper flakes, salt, pepper, and chicken broth. Bring to a simmer for 3-4 minutes, stirring occasionally.
- Stir in coconut milk and simmer. Add coconut milk, stirring, and simmer for 5-7 minutes until slightly thickened.
- Combine and cook. Lower heat, add browned meatballs back into the sauce along with residual juices, basil, and parmesan. Gently toss to coat and cook for 10-15 minutes, swirling occasionally, until meatballs are cooked through and sauce has thickened.
- Serve. Remove from heat and serve meatballs and sauce over mashed potatoes or rice, garnished with extra basil if desired.
Notes
- Ensure not to overmix the meat mixture to maintain tender meatballs.
- If the skillet looks dry during browning, add a splash more oil.
- This dish pairs beautifully with mashed potatoes or steamed rice for a complete meal.
- Use fresh basil for the best flavor, adding extra as a garnish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 150 mg
