Chicken Meatballs

Why You’ll Love This Recipe

• Rich and creamy sauce – The sun-dried tomato and parmesan sauce is indulgent and flavorful.
• Juicy, tender meatballs – Made with ground chicken and seasoned to perfection.
• One-pan recipe – Easy to make with minimal cleanup.
• Versatile serving options – Pairs well with pasta, rice, or roasted vegetables.
• Perfect for meal prep – Makes a great make-ahead dish that reheats well.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• Ground chicken – A lean yet flavorful base.
• Bread crumbs – Helps bind the meatballs and keep them tender.
• Egg – Helps hold everything together.
• Parmesan cheese – Adds a savory, cheesy depth.
• Garlic – For a rich, aromatic flavor.
• Parsley – Fresh herbs bring brightness.
• Italian seasoning – A classic blend of dried herbs.
• Onion powder – Adds a subtle sweetness.
• Salt & black pepper – Essential for seasoning.

For the Sauce:

• Butter – For browning the meatballs and adding richness.
• Oil from sun-dried tomatoes – Infuses the sauce with deep flavor.
• Garlic – Enhances the sauce’s aroma.
• Tomato paste – Provides depth and a rich tomato base.
• Chicken stock – Adds savory flavor and helps deglaze the pan.
• Heavy cream – Creates a smooth, velvety sauce.
• Parmesan cheese – Adds a cheesy, salty kick.
• Italian seasoning – Enhances the flavors in the sauce.
• Red pepper flakes (optional) – For a touch of heat.
• Sun-dried tomatoes – Brings a sweet and tangy contrast.
• Fresh basil – Adds freshness and color.

Directions

1. Prepare the Meatballs

• In a large bowl, mix together ground chicken, bread crumbs, egg, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and black pepper.
• Shape into tablespoon-sized balls (about 30 meatballs).

2. Brown the Meatballs

• Melt butter in a large skillet over medium-high heat.
• Add the meatballs and cook until browned on all sides. (They don’t need to be fully cooked as they will finish cooking in the sauce.)
• Transfer the meatballs to a plate and cover. Drain excess fat and wipe the skillet clean.

3. Make the Sauce

• Return the skillet to medium heat and add 1 tablespoon of oil from the sun-dried tomatoes.
• Once hot, add garlic and cook for 30 seconds until fragrant.
• Stir in tomato paste and cook for 1 more minute to enhance the flavor.
• Pour in chicken stock and deglaze the pan, scraping up any browned bits.

4. Simmer and Finish

• Reduce heat to medium-low and add heavy cream, parmesan, Italian seasoning, and red pepper flakes (if using).
• Simmer for a few minutes until the sauce thickens slightly.
• Return the meatballs to the pan along with the sun-dried tomatoes.
• Simmer for 10-15 minutes until the sauce is thick and the meatballs are cooked through.

5. Garnish and Serve

• Stir in fresh basil and season with additional salt and pepper, to taste.
• Serve with pasta, rice, mashed potatoes, or crusty bread.

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spicy Version: Add extra red pepper flakes or a splash of hot sauce.
• Cheesy Upgrade: Stir in extra parmesan or melt some mozzarella on top.
• Vegetable Boost: Add spinach or mushrooms for extra nutrition.
• Dairy-Free: Use coconut milk instead of heavy cream and nutritional yeast instead of parmesan.
• Beef or Turkey Option: Swap ground chicken for ground beef or turkey.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm in a skillet over low heat, adding a splash of chicken stock if needed.

FAQs

1. Can I bake the meatballs instead of pan-frying?

Yes! Bake at 400°F (200°C) for 15-18 minutes, then simmer in the sauce.

2. What can I serve with these meatballs?

They pair well with pasta, rice, polenta, mashed potatoes, or crusty bread.

3. Can I make this ahead of time?

Yes! Prepare the meatballs and sauce separately, then combine and reheat when ready to serve.

4. How do I thicken the sauce?

Simmer longer or add a bit more parmesan cheese to help thicken it.

5. Can I use milk instead of heavy cream?

You can, but the sauce won’t be as rich. Half-and-half is a better substitute.

6. How do I make this dish gluten-free?

Use gluten-free bread crumbs and make sure your sun-dried tomatoes are gluten-free.

7. Can I use fresh tomatoes instead of sun-dried?

Yes, but sun-dried tomatoes add a deeper, concentrated flavor.

8. How do I keep the meatballs from falling apart?

Don’t overmix the ingredients, and use enough bread crumbs and egg to bind them.

9. Can I add extra vegetables?

Yes! Try adding spinach, mushrooms, or zucchini to the sauce.

10. How do I make the sauce more flavorful?

Use homemade chicken stock, a splash of white wine, or extra parmesan.

Conclusion

These creamy sun-dried tomato chicken meatballs are rich, flavorful, and easy to make in one pan. Whether served with pasta, rice, or a side of crusty bread, this dish is guaranteed to be a hit. Try it today for a delicious and comforting meal!

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Chicken Meatballs

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• Author: Ava
• Total Time: 40 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

These Creamy Sun-Dried Tomato Chicken Meatballs are juicy, flavorful, and simmered in a rich, creamy sauce. Made with parmesan, garlic, and Italian seasoning, they’re perfect over pasta, rice, or with crusty bread. This one-pan meal is easy, comforting, and great for weeknights!

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Ingredients

For the Meatballs:

• 1 pound ground chicken
• ½ cup bread crumbs
• 1 egg
• ¼ cup parmesan cheese, grated
• 2 cloves garlic, minced
• 2 tablespoons parsley, chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Sauce:

• 1 tablespoon butter
• 1 tablespoon oil from sun-dried tomatoes
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup chicken stock
• ¾ cup heavy cream
• ¼ cup parmesan cheese, grated
• ½ teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil, chopped

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Instructions

1. Prepare the Meatballs:

   • In a bowl, mix ground chicken, bread crumbs, egg, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper.
   • Shape into 1-inch meatballs (about 30 meatballs).

2. Brown the Meatballs:

   • Melt butter in a large skillet over medium-high heat.
   • Cook meatballs until browned on all sides (about 5 minutes).
   • Transfer to a plate and cover.

3. Make the Sauce:

   • In the same skillet, heat oil from sun-dried tomatoes.
   • Sauté garlic for 30 seconds, then stir in tomato paste.
   • Pour in chicken stock, scraping up any browned bits.
   • Stir in heavy cream, parmesan, Italian seasoning, and red pepper flakes.

4. Simmer & Finish:

   • Return meatballs to the pan and add sun-dried tomatoes.
   • Simmer for 10-15 minutes until thickened.
   • Stir in fresh basil and serve with pasta, rice, or crusty bread.

Notes

• For a lighter version, use half-and-half instead of heavy cream.
• Storage: Refrigerate for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian