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!
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
Instructions
-
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).
-
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.
-
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.
-
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
