Description
Marry Me Chicken Meatballs are tender, flavorful chicken meatballs cooked in a creamy, spicy marinara sauce. This easy skillet recipe combines Parmesan, garlic, and herbs, making it perfect for a comforting weeknight dinner served over pasta, rice, or crusty bread.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Sauce
- 1 cup heavy cream
- 1 cup marinara sauce
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp dried oregano
Instructions
- Prepare the meatball mixture: In a bowl, combine ground chicken, grated Parmesan cheese, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix gently until all ingredients are evenly incorporated without overmixing, to keep the meatballs tender.
- Form meatballs: Shape the mixture into 1-inch meatballs using your hands, ensuring they are uniform in size for even cooking.
- Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs, turning occasionally to brown all sides evenly. Cook until they are thoroughly cooked through and browned, about 8 to 10 minutes. Remove the meatballs from the skillet and set aside.
- Prepare the sauce: In the same skillet, lower the heat slightly and add the marinara sauce, heavy cream, red pepper flakes, and dried oregano. Stir well and allow the sauce to simmer gently for 3 to 5 minutes so it thickens slightly and flavors meld together.
- Combine meatballs with sauce: Return the cooked meatballs to the skillet. Spoon the sauce over them, and let them simmer together for an additional 5 minutes to ensure the meatballs absorb the flavors and the sauce is heated through.
- Serve: Plate the meatballs topped with the creamy, spicy sauce. Serve alongside your choice of pasta, rice, or crusty bread to soak up the delicious sauce.
Notes
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
- Adjust red pepper flakes to control the spiciness of the sauce.
- Fresh parsley adds a bright flavor, but you can substitute with fresh basil if desired.
- If the sauce gets too thick, thin it with a splash of chicken broth or water.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove to avoid drying out the meatballs.
