Description
Creamy Marry Me Chicken Meatballs are tender, flavorful chicken meatballs cooked in a luscious, creamy sauce made with sun-dried tomatoes, coconut milk, fresh herbs, and Parmesan cheese. This comforting dish is perfect served over mashed potatoes or rice for a satisfying meal that combines savory, herbaceous, and slightly spicy notes.
Ingredients
Scale
For the Chicken Meatballs:
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- ¼ cup fresh chopped basil
- 1 tablespoon garlic paste
- 2 teaspoons herbes de Provence
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
For the Marry Me Sauce:
- 2-3 tablespoons olive oil (plus extra if needed)
- 1 large shallot, finely diced
- 1 tablespoon garlic paste
- 1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, drained and chopped (reserve oil)
- â…“ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Dijon mustard
- 1 teaspoon herbes de Provence
- ½ – 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup fresh chopped basil, plus more for serving
- ¼ cup freshly grated Parmesan cheese
Instructions
- Make Meatballs: Combine all meatball ingredients—ground chicken, eggs, panko breadcrumbs, chopped basil, garlic paste, herbes de Provence, onion powder, smoked paprika, salt, and pepper—in a large bowl. Mix gently with your hands or a spoon until just combined, taking care not to overmix to keep the meatballs tender.
- Shape Meatballs: Using a medium scoop or your hands, form the mixture into golf ball-sized meatballs. Roll each between your palms to achieve a smooth, even shape, ensuring they cook uniformly.
- Brown Meatballs: Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Once hot, brown the meatballs in batches, avoiding overcrowding the pan to ensure even browning. Cook until golden brown on all sides, then remove and set aside on a plate.
- Make Marry Me Sauce: In the same skillet, add the finely diced shallot and sauté until softened and translucent, about 2-3 minutes. Add garlic paste and chopped sun-dried tomatoes, cooking until fragrant, about 1-2 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it simmer until the tomatoes soften further and the wine reduces slightly.
- Simmer Sauce: Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, and pepper to taste. Add the chicken broth and bring the mixture to a simmer. Then stir in the full-fat coconut milk and continue to simmer until the sauce thickens slightly, about 5-7 minutes.
- Combine and Finish: Lower the heat to low and return the browned meatballs to the skillet. Add the fresh chopped basil and grated Parmesan cheese, tossing gently to coat the meatballs in the sauce. Let everything simmer together for 10-15 minutes until the meatballs are cooked through and the sauce is rich and creamy.
- Serve: Plate the creamy Marry Me chicken meatballs over a bed of mashed potatoes or steamed rice. Garnish with additional fresh basil leaves for a fresh, aromatic finish.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender and moist.
- Brown the meatballs in batches to avoid overcrowding, which helps get a nice crust.
- White wine can be substituted with chicken broth if you prefer a non-alcoholic version.
- Adjust red pepper flakes to control the spice level to your taste.
- Full-fat coconut milk adds creaminess and a subtle sweetness that balances the savory sauce.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Extra fresh basil sprinkled on top adds a vibrant flavor and beautiful garnish.
