Chicken Meatballs Parmesan Sauce (Print)

Savory chicken meatballs simmered in sun-dried tomato and parmesan cream sauce.

# Components:

→ Chicken Meatballs

01 - 1.1 lbs 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

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground chicken, egg, panko breadcrumbs, garlic, Parmesan, parsley, oregano, salt, and pepper until just combined.
03 - Shape mixture into 16 uniform meatballs and arrange on prepared baking sheet. Bake for 15 minutes until lightly golden and cooked through.
04 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
05 - Add sliced sun-dried tomatoes to skillet and cook for an additional minute.
06 - Pour in chicken broth and bring mixture to a simmer.
07 - Stir in heavy cream, Parmesan, dried Italian herbs, and chili flakes. Simmer gently for 3 to 4 minutes, stirring until the sauce thickens slightly.
08 - Add baked meatballs to the skillet, spoon sauce over them, and let simmer for 5 to 7 minutes until heated through and flavors meld.
09 - Adjust seasoning with salt and pepper to taste. Garnish with chopped fresh basil before serving.

# Expert Advice:

01 -
  • Chicken stays impossibly tender because you're not overthinking the mixing, and the sauce does all the heavy lifting of making it feel restaurant-worthy.
  • The whole thing comes together in under an hour, which means you can actually have time to set a nice table or just breathe before people arrive.
  • Sun-dried tomatoes give you that concentrated, almost sweet depth that makes people ask for the recipe immediately.
02 -
  • Don't skip baking the meatballs first; it gives them structure so they don't fall apart when they hit the cream sauce, and it keeps them tender in a way pan-frying never achieves.
  • Cream-based sauces break if you boil them aggressively—keep the heat moderate and stir gently, and you'll get something silky instead of separated and grainy.
  • Fresh basil added at the very end matters more than you think; it's the brightness that keeps this from feeling heavy on the plate.
03 -
  • Don't drain the sun-dried tomatoes completely—a little of their oil adds richness that bottled versions can't match, so let some stay in the sauce.
  • If your cream sauce ever looks like it's breaking or separating, turn off the heat immediately, add a splash of cold broth or milk, and whisk gently off-heat until it comes back together.
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