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–+ servings
Marry Me Chicken Meatballs

Marry Me Chicken Meatballs: Creamy Comfort in Every Bite

Savor the delightful Marry Me Chicken Meatballs, enveloped in a creamy, zesty sauce for a satisfying high-protein meal.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken can substitute with ground turkey
  • 1 large Eggs consider flaxseed meal as a vegan binder
  • 3 cloves Garlic minced
  • 2 tbsp Olive Oil can swap with canola oil
  • 1 cup Seasoned Panko Crumbs regular breadcrumbs work too
  • 1/2 cup Parmesan Cheese nutritional yeast is a great dairy-free alternative
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Paprika
For the Sauce
  • 2 tbsp Butter use vegan butter for a dairy-free version
  • 1 tbsp Italian Seasoning fresh herbs can take it to another level
  • 1/2 tsp Red Pepper Flakes adjust or omit based on preference
  • 1/2 cup Sundried Tomatoes (in oil) opt for ones in water, drained, if needed
  • 1/2 cup White Cooking Wine can use chicken broth or vinegar instead
  • 1 cup Low-Sodium Chicken Broth vegetable broth is great for vegetarians
  • 1/2 cup Heavy Cream swap with coconut cream for a dairy-free option
  • 1/4 cup Fresh Basil optional; parsley can be used instead

Equipment

  • baking sheet
  • Mixing bowl
  • oven-proof skillet

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground chicken, eggs, garlic, olive oil, panko crumbs, half of the Parmesan cheese, and spices. Mix gently and shape into 1 ½-inch meatballs.
  3. Place the meatballs on the prepared baking sheet and bake for 18 minutes until golden brown.
Sauce Preparation
  1. In an oven-proof skillet, melt the butter over medium heat, add garlic and sundried tomatoes, and sauté for 2 minutes.
  2. Add Italian seasoning and red pepper flakes, stirring to infuse the flavors.
  3. Pour in the white cooking wine, cook until mostly evaporated, then add chicken broth, heavy cream, and remaining Parmesan, whisking until the sauce thickens.
Final Steps
  1. Add the baked meatballs to the sauce and gently mix to coat. Bake together for 10 minutes until bubbling.
  2. Serve warm over pasta, rice, or mashed potatoes. Garnish with fresh basil if desired.

Nutrition

Serving: 1meatballCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

This recipe can be adjusted for dietary preferences and is perfect for meal prep, as it can be stored frozen for future meals.

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