Print

Marry Me Chicken Meatballs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Irresistible meatballs made of ground chicken enveloped in a rich garlic and sundried tomato sauce.

Ingredients

Scale
  • 2 lbs ground chicken
  • 2 large eggs, slightly beaten
  • 3 cloves garlic, minced
  • 3 Tbsp olive oil
  • 1 cup seasoned panko crumbs
  • 3/4 cup grated Parmesan cheese
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 5 Tbsp butter
  • 4 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 1/4–1/2 tsp red pepper flakes, to taste
  • 1 cup sundried tomatoes in oil, drained and chopped
  • 1/4 cup white grape juice
  • 1 1/2 cups low-sodium chicken broth

Instructions

  1. In a bowl, combine the ground chicken, eggs, garlic, olive oil, panko, Parmesan, onion powder, salt, pepper, and paprika. Mix until just combined.
  2. Shape the mixture into bite-sized meatballs and place them on a baking sheet lined with parchment paper.
  3. Bake the meatballs in a preheated oven at 400°F for 20 minutes, or until golden brown and cooked through.
  4. While the meatballs are baking, melt the butter in a skillet over medium heat. Add in minced garlic and sauté until fragrant.
  5. Stir in Italian seasoning, red pepper flakes, and the chopped sundried tomatoes.
  6. Pour in the white grape juice and chicken broth, bringing the mixture to a gentle simmer for about 5 minutes.
  7. Add the baked meatballs to the sauce and gently coat them until well covered. Serve hot.

Notes

Serve over creamy polenta, rice, or garlic bread. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://thestationrecipes.com/marry-me-chicken-meatballs/

Scroll to Top