Description
Creamy Marry Me Chicken Meatballs are tender ground chicken meatballs simmered in a luscious, savory sauce made with sun-dried tomatoes, coconut milk, fresh basil, and Parmesan cheese. This delicious dish combines fragrant herbs, a hint of heat from red pepper flakes, and a creamy coconut milk base, perfect for serving over mashed potatoes or rice for a comforting and impressive meal.
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: In a large bowl, combine all the chicken meatball ingredients gently until just combined, being careful not to overmix to keep the meatballs tender.
- Shape Meatballs: Using a medium scoop, form the mixture into golf ball-sized meatballs and roll them between your hands to create smooth, even shapes.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, making sure not to overcrowd the skillet. Cook until they develop a golden crust, then remove them from the skillet and set aside.
- Make Marry Me Sauce: In the same skillet, sauté the finely diced shallot until softened. Add garlic paste and chopped sun-dried tomatoes, cooking until fragrant. Deglaze the pan with dry white wine, scraping up any browned bits from the skillet. Let it simmer until the tomatoes soften completely.
- Simmer Sauce: Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, pepper, and chicken broth. Bring the mixture to a simmer.
- Add Coconut Milk: Pour in the full-fat coconut milk and continue simmering the sauce until it thickens slightly, creating a creamy consistency.
- Combine and Finish: Reduce the heat to low, add the browned meatballs back to the skillet along with fresh chopped basil and grated Parmesan cheese. Toss gently to coat the meatballs in the sauce and simmer everything together for 10-15 minutes, allowing the meatballs to cook through and the sauce to thicken.
- Serve: Serve the creamy Marry Me chicken meatballs over mashed potatoes or rice. Garnish with additional fresh basil for a fresh, aromatic finish.
Notes
- Do not overmix the meatball mixture to maintain tender meatballs.
- Brown the meatballs in batches to avoid overcrowding and ensure even cooking.
- The coconut milk creates a dairy-free creamy sauce alternative, but the Parmesan cheese adds richness; omit if you want a fully dairy-free version.
- Adjust the amount of red pepper flakes to control the heat level to your preference.
- Serve with mashed potatoes or rice to soak up the flavorful sauce.
