Creamy Sun-Dried Tomato Chicken Meatballs
These Creamy Sun-Dried Tomato Chicken Meatballs are tender, flavorful, and smothered in a luscious creamy sauce — perfect for a comforting weeknight meal!
Servings: 4 servings
Ingredients
- 1 pound ground chicken
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup parmesan cheese grated
- 1/4 cup breadcrumbs
- 1/4 cup fresh basil chopped
- 1 clove garlic 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- Mixing Bowl
- Large skillet or frying pan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
- Serving plate or dish
Notes
- Don’t overmix the meatball mixture to keep the meatballs tender and juicy.
- Brown meatballs in batches to avoid overcrowding and ensure a good sear.
- Deglaze the pan before making the sauce to capture all the flavorful browned bits.
- Store cooked meatballs in an airtight container in the fridge for up to 3-4 days or freeze up to 3 months.
- Use gluten-free or dairy-free substitutions to accommodate dietary needs without sacrificing flavor.