If you have been searching for a dish that combines comforting flavors with a touch of elegance, then this Creamy Sun-Dried Tomato Chicken Meatballs Recipe is your new go-to. Imagine tender, juicy chicken meatballs bathed in a luscious cream sauce, enriched with the tangy sweetness of sun-dried tomatoes and a hint of herbs that elevate every bite. This recipe brings together simple ingredients in a way that feels both special and satisfying, making it perfect for weeknight dinners or impressing guests without the fuss. Trust me, once you try these meatballs, they’ll quickly become one of your favorite meals to make and share.
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in building the layers of flavor and texture you’ll love in this dish. Each component brings something vital: from the juicy ground chicken forming the base of the meatballs to the creamy sauce dotted with sun-dried tomatoes that adds brightness and depth.
- 1 lb ground chicken: Using ground chicken keeps the meatballs light yet hearty; opting for thigh meat adds extra richness.
- 1/2 cup breadcrumbs: Helps bind the meatballs and keeps them tender without falling apart.
- 1/4 cup grated Parmesan cheese: Adds savory, nutty flavor right in the meatball mixture.
- 1 egg: Acts as a natural binder to hold everything together.
- 2 cloves garlic (minced): Infuses the meatballs with aromatic depth.
- 1/2 tsp onion powder: Brings a subtle sweetness and savory note.
- 1/2 tsp salt: Enhances all the other flavors without overpowering.
- 1/4 tsp black pepper: Adds a mild kick and balances the seasoning.
- 1 tbsp olive oil (for browning): Gives the meatballs a beautiful golden crust and extra flavor.
- 1 tbsp butter: For melting in the pan to create that rich, creamy sauce base.
- 3 cloves garlic (minced): Additional garlic to brighten the sauce.
- 1 cup chicken broth: Provides moisture and the perfect savory background for the sauce.
- 1/2 cup heavy cream: Makes the sauce decadently creamy and smooth.
- 1/3 cup sun-dried tomatoes (chopped): The star ingredient adding tangy sweetness and a chewy texture contrast.
- 1/4 tsp red pepper flakes: Lifts the flavor profile with a gentle heat.
- 1/2 tsp dried thyme: Offers an earthy, herbaceous layer.
- 1/4 tsp dried oregano: Brings warmth and complexity to the sauce.
- 1/3 cup grated Parmesan cheese (for sauce): Enriches the sauce with a sharp, salty bite.
- 1 tbsp chopped fresh basil (optional, for garnish): Adds freshness and a pop of color on serving.
How to Make Creamy Sun-Dried Tomato Chicken Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground chicken, breadcrumbs, Parmesan, egg, minced garlic, onion powder, salt, and black pepper in a large bowl. Mix gently but thoroughly until everything is just incorporated; overmixing can make the meatballs tough. Shape the mixture into 1 1/2-inch meatballs—this size ensures they cook evenly and stay juicy.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Carefully add the meatballs and brown them on all sides, which should take about 6 to 8 minutes. This step creates a flavorful crust that seals in moisture. Once browned, transfer the meatballs to a plate to rest while you prepare the sauce.
Step 3: Build the Creamy Sauce
In the same skillet, melt the butter and sauté the garlic for about one minute—just until fragrant, being careful not to let it burn. Add chicken broth, heavy cream, sun-dried tomatoes, red pepper flakes, thyme, and oregano. Bring the mixture to a gentle simmer, allowing the flavors to meld beautifully.
Step 4: Add Cheese and Simmer Meatballs
Stir in the Parmesan cheese until it melts and the sauce thickens slightly. Return the meatballs to the skillet, spooning the sauce generously over them. Cover the pan and let everything simmer for 8 to 10 minutes, ensuring the meatballs cook through and soak in the creamy, tomato-infused sauce.
How to Serve Creamy Sun-Dried Tomato Chicken Meatballs Recipe
Garnishes
Finish with a sprinkle of fresh basil if you have it on hand. The vibrant green not only beautifies the dish but also adds a fresh, herby brightness that contrasts marvelously with the creamy sauce.
Side Dishes
These meatballs are wonderfully versatile when it comes to sides. Serve them over a bed of buttery mashed potatoes, creamy polenta, or a simple pasta to soak up all that glorious sauce. Steamed broccoli or a crisp green salad also make excellent pairings to balance richness with freshness.
Creative Ways to Present
For an impressive twist, try serving these meatballs stuffed inside soft hoagie rolls with extra sauce spooned over for a decadent sandwich experience. Alternatively, skewering smaller versions as appetizers offers a fun way to enjoy the sauce alongside crusty bread for dipping.
Make Ahead and Storage
Storing Leftovers
Put any leftovers in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen overnight, making the next day’s meal even better.
Freezing
You can freeze the cooked meatballs with the sauce in a freezer-safe container for up to 3 months. Be sure to cool everything completely before sealing to preserve texture and flavor.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much. This way, the meatballs stay moist and the sauce remains silky.
FAQs
Can I use a different type of meat for the meatballs?
Absolutely! Ground turkey or a mix of pork and chicken can be great alternatives, though the cooking time may change slightly depending on the meat’s fat content.
Are sun-dried tomatoes necessary?
They’re a signature component of the Creamy Sun-Dried Tomato Chicken Meatballs Recipe, providing that uniquely tangy flavor, but you can substitute roasted red peppers for a milder sweetness if needed.
How do I make this recipe gluten-free?
Simply swap regular breadcrumbs for gluten-free ones, and double-check that your chicken broth and other ingredients don’t contain hidden gluten.
Can I make the meatballs ahead and cook just before serving?
Yes, you can shape and brown the meatballs a day ahead and keep them refrigerated. When ready, prepare the sauce and finish cooking the meatballs in it as per the recipe directions.
Is this recipe spicy?
It has a gentle heat from red pepper flakes that most find pleasant, but you can easily adjust the amount up or down according to your heat preference.
Final Thoughts
With its comforting creaminess and bursts of sun-dried tomato flavor, this Creamy Sun-Dried Tomato Chicken Meatballs Recipe is a true crowd-pleaser that feels special without complicated steps. It’s perfect for cozy dinners, meal prepping, or impressing loved ones with something homemade and delicious. Give this recipe a try, and I promise it’ll quickly work its way into your regular rotation of favorite meals.
Print
Creamy Sun-Dried Tomato Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Creamy Marry Me Chicken Meatballs are tender ground chicken meatballs simmered in a luscious sun-dried tomato and Parmesan cream sauce. This comforting skillet dinner is quick to prepare and perfect served over pasta, rice, or mashed potatoes. The rich sauce features garlic, herbs, and a hint of heat from red pepper flakes, making this dish both flavorful and satisfying.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for browning)
Sauce
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 tsp red pepper flakes
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1/3 cup grated Parmesan cheese (for sauce)
- 1 tbsp chopped fresh basil (optional, for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, salt, and black pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into 1 1/2-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, which should take about 6 to 8 minutes total. Once browned, transfer the meatballs to a plate and set aside.
- Make the Creamy Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth, then add heavy cream, chopped sun-dried tomatoes, red pepper flakes, dried thyme, and dried oregano. Bring the mixture to a simmer.
- Finish the Sauce and Cook Meatballs: Stir grated Parmesan cheese into the simmering sauce until melted and combined. Return the browned meatballs to the skillet and spoon sauce over them. Cover the pan and let it simmer gently for 8 to 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Garnish and Serve: Sprinkle chopped fresh basil over the meatballs just before serving for added freshness and aroma. Serve warm over your choice of pasta, rice, or mashed potatoes to soak up the flavorful sauce.
Notes
- For richer flavor, use ground chicken thigh instead of breast meat.
- Sun-dried tomatoes can be substituted with roasted red peppers if preferred.
- Leftovers reheat well and make a convenient meal prep option.
- To make the recipe gluten-free, use gluten-free breadcrumbs.
