Description
Tender and flavorful Marry Me Chicken Meatballs cooked in a creamy, spicy marinara sauce, perfect for a comforting meal 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
Sauce and Cooking
- 2 tbsp olive oil
- 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 fresh parsley, salt, and pepper. Mix until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1-inch meatballs, making sure they are uniform so they cook evenly.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove the meatballs from the skillet and set aside.
- Make the Sauce: In the same skillet, add marinara sauce, heavy cream, red pepper flakes, and dried oregano. Stir well and simmer the sauce for 3–5 minutes until heated through and slightly thickened.
- Combine Meatballs and Sauce: Return the browned meatballs to the skillet, spoon sauce over them, and let simmer together for another 5 minutes to blend flavors.
- Serve: Serve the meatballs with sauce over your choice of pasta, rice, or crusty bread for a complete meal.
Notes
- Adjust the red pepper flakes according to your preferred spice level.
- Breadcrumbs can be substituted with gluten-free breadcrumbs if needed.
- Use fresh parsley for best flavor, but dried can be used in a pinch (use 1 tsp dried).
- The sauce can be thickened further by simmering longer if you prefer a richer consistency.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
