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
