Creamy Sun-Dried Tomato Chicken Meatballs

If you’re craving a dish that’s both comforting and packed with flavor, these Creamy Sun-Dried Tomato Chicken Meatballs are exactly what you need. Juicy, tender chicken meatballs infused with sun-dried tomatoes and fresh basil, all smothered in a luscious creamy sauce — it’s a meal that feels indulgent yet is simple enough for any weeknight. This recipe is versatile, approachable, and perfect for anyone who loves a good creamy tomato sauce with a twist.

Why This Creamy Sun-Dried Tomato Chicken Meatballs Stands Out

This recipe hits all the right notes. The ground chicken keeps the meatballs light while still being satisfyingly tender. The chopped sun-dried tomatoes add a sweet, tangy depth that elevates the flavor profile, perfectly complemented by the fresh basil and parmesan cheese. What really sets these meatballs apart is the creamy sauce — made with heavy cream and chicken broth, it’s rich without being overwhelming, and the dried Italian herbs add that classic aromatic blend that ties everything together. Plus, you get the best of both worlds with a texture contrast: tender meatballs swimming in a silky, flavorful sauce.

These meatballs are a fantastic alternative to traditional beef or pork versions, and they pair beautifully with pasta, rice, or even a fresh green salad for a lighter option. If you’re a fan of dishes like Creamy Garlic Chicken Parmesan Spaghetti, you’ll love how easily this recipe fits into your dinner rotation with its creamy, savory sauce.

What You’ll Gather

• 1 pound ground chicken
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup fresh basil, chopped
• 1 garlic clove, minced
• 1 egg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon dried Italian herbs

Each ingredient plays a crucial role in creating the perfect balance of flavors and textures. The parmesan adds a sharp, salty note, while the breadcrumbs help bind the meatballs together without making them dense. The garlic and fresh basil bring aromatic freshness, and the olive oil ensures a nice golden crust on the meatballs.

Tools of the Trade

• Mixing bowl – For combining the meatball ingredients evenly.
• Large skillet or frying pan – To brown the meatballs and cook the sauce.
• Measuring cups and spoons – For precise ingredient amounts.
• Wooden spoon or spatula – To stir the sauce gently.
• Knife and cutting board – For chopping the sun-dried tomatoes and basil.
• Serving plate or dish – To present your delicious meatballs.

Using the right tools makes the cooking process smooth and enjoyable. A sturdy skillet that retains heat well will give you a better sear on your meatballs, which is essential for flavor.

Creamy Sun-Dried Tomato Chicken Meatballs — Do This Next

Step 1: Prep Your Ingredients

Start by finely chopping the sun-dried tomatoes and fresh basil, and mince the garlic. Set these aside as you get ready to mix your meatball mixture.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the ground chicken, chopped sun-dried tomatoes, parmesan cheese, breadcrumbs, basil, garlic, and the egg. Season with salt and pepper to taste. Use your hands or a spoon to gently mix everything just until combined — don’t overwork the meat for tender meatballs.

Step 3: Form and Brown the Meatballs

Using your hands, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Heat the olive oil in your skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown each side for about 3-4 minutes until golden but not cooked through. Remove the meatballs and set them aside.

Step 4: Make the Creamy Sauce

In the same skillet, add the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Then add the heavy cream and dried Italian herbs. Stir and bring the sauce to a gentle simmer. Let it thicken slightly for about 3-5 minutes.

Step 5: Combine Meatballs and Sauce

Return the browned meatballs to the skillet, nestling them into the creamy sauce. Cover and simmer over low heat for another 8-10 minutes until meatballs are cooked through and the sauce is rich and creamy.

Step 6: Serve and Enjoy

Serve these Creamy Sun-Dried Tomato Chicken Meatballs hot with your favorite sides. They’re delicious over pasta, rice, or even with crusty bread to soak up every bit of that creamy sauce. For a different twist, try them alongside a fresh salad or roasted veggies.

If you’re looking for more meatball inspiration, you might want to check out this comforting Slow Cooker Swedish Meatballs recipe for a different flavor profile and cooking method.

Variations for Dietary Needs

• Gluten-Free: Swap regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
• Low-Carb: Replace breadcrumbs with almond flour or crushed pork rinds for a keto-friendly option.
• Dairy-Free: Use a dairy-free cream substitute such as coconut cream and omit the parmesan or swap with a dairy-free cheese alternative.
• Herb Variations: Experiment with different fresh herbs like oregano or thyme for a slightly different flavor.
• Sun-Dried Tomato Twist: Instead of chopped tomatoes, try a spoonful of Sun Dried Tomato Pesto blended into the meat mixture for an extra punch of flavor.

Avoid These Traps

• Don’t overmix the meatball mixture — this can make your meatballs tough instead of tender.
• Be careful not to overcrowd the pan when browning meatballs; this can cause steaming rather than searing.
• Avoid skipping the sauce deglazing step as those browned bits add tons of flavor to your creamy sauce.
• Don’t rush the simmering time; the sauce needs a few minutes to thicken and for the meatballs to cook through properly.

Storing Tips & Timelines

These meatballs are perfect for meal prep and can be stored easily:

• Refrigerate: Store cooked meatballs in an airtight container for up to 3-4 days.
• Freeze: Place meatballs (with or without sauce) in a freezer-safe container or bag. They keep well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
• Reheat: Warm on the stovetop over low heat, stirring occasionally until heated through. If the sauce thickens too much, add a splash of chicken broth or cream to loosen it.

Common Questions

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well and has a similar mild flavor. Just be sure to cook the meatballs thoroughly as turkey can dry out quicker than chicken.

What sides pair well with these meatballs?

These meatballs are versatile. Serve them over pasta, mashed potatoes, cauliflower rice, or alongside sautéed greens or a crisp salad. Crusty bread is also great for soaking up the creamy sauce.

Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs, brown them, and store them in the fridge without the sauce for up to 24 hours. When ready to serve, just simmer them in the sauce until cooked through.

Is it okay to use fresh herbs instead of dried Italian herbs?

Fresh herbs are wonderful and add brightness. Use about 1 tablespoon of mixed fresh Italian herbs like oregano, thyme, and rosemary in place of dried for a fresher taste.

Weekend Projects

• Sun Dried Tomato Pesto – Make your own flavorful pesto to use in pasta or as a spread.
• Slow Cooker Swedish Meatballs – Try these for a cozy, hands-off meatball dinner.
• Creamy Garlic Chicken Parmesan Spaghetti – Another creamy chicken dish with tons of comforting flavor.

Final Bite

These Creamy Sun-Dried Tomato Chicken Meatballs offer a delicious balance of tender meat, vibrant sun-dried tomato flavor, and a rich, creamy sauce that’s irresistible. With simple ingredients and straightforward steps, this recipe can easily become a family favorite. Whether you’re making weeknight dinners more exciting or prepping for a weekend project, these meatballs deliver on taste and comfort every time. Enjoy!

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