Chicken Meatballs Sun-Dried Sauce (Print Version)

Juicy chicken meatballs in a creamy sun-dried tomato and parmesan sauce for a rich, savory main course.

# What You'll Need:

→ Chicken Meatballs

01 - 1.1 lb ground chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup grated parmesan cheese
06 - 2 tablespoons fresh parsley, chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Marry Me Sauce

10 - 2 tablespoons olive oil
11 - 3 cloves garlic, minced
12 - ½ cup chicken broth
13 - ½ cup heavy cream
14 - ½ cup sun-dried tomatoes, sliced, drained (packed in oil)
15 - ½ cup grated parmesan cheese
16 - 1 teaspoon dried Italian herbs
17 - ½ teaspoon chili flakes (optional)
18 - Salt and pepper, to taste
19 - Fresh basil, chopped, for garnish

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, grated parmesan, parsley, oregano, salt, and black pepper. Mix until just combined.
03 - Shape the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet. Bake for 15 minutes until lightly golden and fully cooked.
04 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, then add sun-dried tomatoes and cook for another minute.
05 - Pour in chicken broth and bring to a gentle simmer.
06 - Stir in heavy cream, grated parmesan cheese, dried Italian herbs, and chili flakes (if using). Simmer for 3 to 4 minutes, stirring frequently until the sauce slightly thickens.
07 - Add the baked meatballs to the skillet, spoon sauce over them, and continue to simmer for 5 to 7 minutes until heated through and flavors meld.
08 - Season the sauce with salt and pepper to taste. Garnish with chopped fresh basil before serving.

# Expert Tips:

01 -
  • The meatballs stay impossibly tender because you don't overwork the mixture, and everyone assumes you spent hours on them.
  • It comes together faster than ordering takeout but tastes like you've been simmering something all afternoon.
  • The sauce is so good you'll find yourself scraping the pan and dipping bread into it like nobody's watching.
02 -
  • Don't skip the parchment paper when baking—it's the difference between releasing perfect meatballs and scraping stuck ones off the pan.
  • The cream will look thin at first, but keep stirring and it thickens as it simmers and reduces; patience matters more than heat.
  • If your sauce breaks or looks separated, lower the heat and add a splash of cold broth while whisking; rushing the cream is where things go wrong.
03 -
  • Use freshly grated parmesan that you shred yourself; the pre-grated stuff contains starch that makes the sauce grainy instead of smooth.
  • Taste the sauce before adding the meatballs and season it fully—it's easier to adjust now than after everything's combined.
  • If you're nervous about the cream breaking, have a little cold broth on hand and add it while whisking if things look separated.
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