Chicken Meatballs Creamy Sauce (Printable)

Tender meatballs cooked in a sun-dried tomato and parmesan cream sauce, rich and full of flavor.

# 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 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Marry Me Sauce

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

# How to make it:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, Parmesan cheese, parsley, oregano, salt, and black pepper. Mix gently until just combined.
03 - Shape the mixture into 16 uniform meatballs and arrange them evenly on the prepared baking sheet. Bake for 15 minutes until lightly golden and cooked through.
04 - Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add sun-dried tomatoes and sauté for an additional minute.
05 - Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream, Parmesan, dried Italian herbs, and optional chili flakes. Cook for 3 to 4 minutes, stirring occasionally until the sauce slightly thickens.
06 - Transfer baked meatballs to the skillet, spoon sauce over them, and simmer for 5 to 7 minutes to heat through and allow flavors to meld.
07 - Taste the sauce, adjust seasoning with salt and black pepper as needed. Garnish with fresh chopped basil before serving.

# Recipe Expert Tips:

01 -
  • Chicken stays impossibly tender, and everyone assumes you've been cooking for hours when really it's just 45 minutes total.
  • That sun-dried tomato cream sauce is silky and rich enough to feel restaurant-worthy but simple enough to make on a Tuesday.
  • These meatballs work over pasta, potatoes, or even stuffed into crusty bread—they're endlessly flexible.
02 -
  • Don't overmix your meatball mixture—the moment it comes together, stop. Overworking makes them dense and bouncy instead of tender.
  • The sun-dried tomatoes should be oil-packed and well-drained, or your sauce will be greasy instead of silky.
  • Bake the meatballs first instead of pan-frying them so they cook evenly and you avoid crowding the skillet.
03 -
  • Make the meatballs ahead and freeze them unbaked—they go straight from freezer to oven with just an extra minute or two.
  • If your sauce breaks or looks separated, whisk in a splash of cold chicken broth and it'll come back together.
  • Taste the sauce before adding the meatballs—this is your chance to adjust seasoning and heat level.
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