Marry Me Chicken Meatballs (Printer-Friendly)

Tender chicken meatballs cooked in a rich, creamy sauce with sun-dried tomatoes and fresh herbs.

# What You'll Need:

→ Meatballs

01 - 1 ½ pounds ground chicken
02 - ½ cup Italian seasoned breadcrumbs
03 - 1 large egg
04 - 1 tablespoon dried parsley
05 - 1 teaspoon dried basil
06 - 1 teaspoon garlic powder
07 - Pinch of salt and black pepper
08 - ½ cup grated Italian cheese mix or Parmesan
09 - 1 tablespoon olive oil

→ Sauce

10 - 1 cup chicken broth (low or no sodium preferred)
11 - ½ cup sun-dried tomatoes, drained and sliced
12 - 1 tablespoon tomato paste
13 - 1 cup heavy cream
14 - 1 cup fresh baby spinach
15 - Fresh basil, chopped (to taste)
16 - Salt and black pepper (to taste)

# Steps to Follow:

01 - In a large bowl, combine ground chicken, Italian seasoned breadcrumbs, egg, dried parsley, dried basil, garlic powder, salt, black pepper, and grated Italian cheese. Mix gently until all ingredients are evenly incorporated.
02 - Shape the mixture into small meatballs, placing them on a plate while keeping your hands slightly damp to prevent sticking.
03 - Heat olive oil in a wide skillet over medium to medium-high heat. Add meatballs in batches, ensuring not to overcrowd the pan, and cook until golden brown on all sides. Remove meatballs and set aside. Do not cook through at this stage.
04 - Pour chicken broth into the skillet and add sun-dried tomatoes and tomato paste. Stir to scrape up browned bits from the bottom of the pan.
05 - Return the browned meatballs to the skillet. Stir in heavy cream and baby spinach, then reduce heat to low. Simmer gently until meatballs reach an internal temperature of 165°F (74°C) and the spinach wilts.
06 - Sprinkle chopped fresh basil over the meatballs. Adjust seasoning with salt and pepper to taste before serving.

# Extra Suggestions:

01 - Avoid overmixing the meatball mixture to prevent a dense, rubbery texture. Use gentle folding motions when combining ingredients.
02 - Browning meatballs in batches ensures caramelization instead of steaming, which develops better flavor.
03 - If sauce thickens excessively, incorporate additional chicken broth gradually to achieve desired consistency.
04 - Leftovers can be refrigerated up to 4 days; reheat gently with a splash of broth or cream to restore sauce texture.

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