Marry Me Chicken Meatballs

All the marry me chicken flavors you know and love in meatball form.

Course Appetizer, Dinner, Lunch, Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 434kcal

Combine 1 1/2 pounds ground chicken, 1/2 cup Italian seasoned breadcrumbs, 1 egg, 1 Tablespoon dried parsley, 1 teaspoon dried basil, 1 teaspoon garlic powder, pinch of salt and pepper and 1/2 cup grated or shredded Italian cheese mix or parmesan in a mixing bowl. Stir until everything is evenly blended.
Roll the mixture into small meatballs and place them on a plate.
Add 1 Tablespoon olive oil to a wide skillet over medium to medium high heat. Allow it to heat up for a minute. Then add the meatballs and cook until they get a nice golden crust around the outside (turning as necessary to brown the sides.)
NOTE: Do not overcrowd the pan or the meatballs will just steam and not brown. You may need to do this in batches to achieve this. Add more oil as necessary.
Once browned, lift the meatballs out of the pan and set aside.
NOTE: You aren't cooking them all the way through, you are just browning the outside.
Pour 1 cup chicken broth with 1/2 cup sun dried tomatoes, drained and sliced and 1 Tablespoon tomato paste stir to combine and gently scrape up any browned bits stuck to the bottom. Return the meatballs to the skillet.
Stir in 1 cup heavy cream and 1 cup baby spinach. Reduce the heat and let everything gently simmer until the meatballs are fully cooked (meatballs should reach an internal temperature of 165F degrees when fully cooked.)
When done, top with fresh basil, chopped and taste to see if any additional salt and pepper are needed (to your liking.)

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This recipe makes approximately 20 meatballs.