Our Marry Me Chicken has earned its place in the Delish Hall of Fame. We love it so much, we’ve incorporated the signature creamy sun-dried tomato sauce into various forms with many different proteins, and these Marry Me Meatballs are my newest obsession. Along with the chicken and pork meatballs, the creamy sauce is really the star of the show here. It’s perfect for sopping up with crusty bread or tossing with al dente pasta. Pair with a simple salad or roasted vegetables, and you’ve got an easy yet impressive weeknight meal.
Can’t get enough of these Marry Me Meatballs? Take the cozy route and make our Marry Me Chicken Meatball soup next!
Did you try making this? Let us know how it went in the comments!
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Ingredients
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- Step 1In a large bowl, using a rubber spatula, combine egg, garlic, chicken, pork, bread crumbs, red pepper flakes, 1/2 cup Parmesan, half of thyme, and 1 teaspoon salt until combined.
- Step 2Portion meat mixture into balls about 1 tablespoon each and arrange on a parchment-lined baking sheet. Freeze 5 minutes.
- Step 3In a large nonstick skillet over medium heat, heat 2 tablespoons tomato oil. Add meatballs and cook, turning occasionally, until browned on all sides, 6 to 7 minutes. Transfer meatballs to a plate.
- Step 4In same skillet over medium-high heat, heat remaining 1 tablespoon tomato oil. Add onion and sun-dried tomatoes; season with salt. Cook, stirring occasionally, until onion is softened, about 7 minutes. Add remaining thyme and cook, stirring, until warmed through, about 1 minute more. Stir in broth, then cream. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Return meatballs to skillet and toss in sauce to coat. Stir in remaining 1/4 cup Parmesan. Top with basil.
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