Marry Me Chicken Meatballs
Delicious homemade chicken meatballs tossed in a lightened up garlicky, sun-dried tomato sauce that's restaurant-worthy.
Servings: 5
Ingredients
- 1 lb ground chicken
- 1 egg whisked
- 1 tbsp oil from sun-dried tomato jar or olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese grated
- 2 cloves garlic finely minced or microplane
- 2 tbsp sun-dried tomatoes diced small
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Sauce ingredients
- 1 tbsp butter or olive oil
- 4 cloves garlic minced
- 3 tbsp all purpose flour
- 2 cup milk 2%
- 2 tbsp heavy cream
- 1/3 cup parmesan cheese grated or shredded
- 1/3 cup sun-dried tomatoes chopped
- 2 cups spinach roughly chopped
- 1/4 tsp salt more to taste
- 1/8 tsp black pepper more to taste
- 1/4 tsp red pepper flakes more to taste
- 1 tsp lemon juice
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil and cooking spray.
- Prepare the meatballs: Add all meatball ingredients into a large bowl and mix until thoroughly combined.
- Drop 2 tablespoon sized balls of mixture onto the prepared baking sheet (or use a cookie scoop). Roll lightly in your hands to shape (makes about 20 meatballs). Bake for 15 minutes (internal temp of meatballs should be 165 degrees F).
- While the meatballs bake, prepare the sauce. Add butter and garlic to a large saute pan over medium-low heat.
- When the butter has melted and garlic is fragrant, sprinkle evenly with flour. Continue cooking for 1-2 minutes until flour starts to brown, stirring continuously. Stir in the tomato paste and cook for an additional minute or so until color begins to deepen.
- Slowly stir in milk and heavy cream whisking to combine.
- Add chicken meatballs to the pan along with sundried tomatoes, spinach and seasonings. Cook an additional 5 minutes until spinach is wilted and sauce is thickened.
- Stir in parmesan cheese and lemon juice.
- Serve over pasta, rice or roasted potatoes.
Notes
Pro tip: Use a cookie scoop and scoop the meatball mixture right onto the sheet pan and avoid messy hands for shaping the meatballs!
Nutrition
Serving: 4meatballs + sauce | Calories: 362kcal | Carbohydrates: 21g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 729mg | Potassium: 1097mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1735IU | Vitamin C: 9mg | Calcium: 326mg | Iron: 3mg
