Ingredients
Equipment
Method
- In a medium bowl, gently combine the ground chicken, panko breadcrumbs, beaten egg, 2 tablespoons of grated Parmesan cheese, minced garlic, salt, and black pepper. Be careful not to overmix, as this can result in tough meatballs.1 pound ground chicken, 1/4 cup panko breadcrumbs, 1 large egg, lightly beaten, 2 tablespoons grated Parmesan cheese, 1 clove garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Roll the mixture into uniform, bite-sized meatballs, about 1.5 inches in diameter. You should get approximately 16-20 meatballs.
- Heat the olive oil in a large skillet over medium-high heat. Carefully add the meatballs to the hot skillet, ensuring you don’t overcrowd the pan. Sear them for about 2-3 minutes per side, or until nicely browned all over. You may need to do this in batches. Remove the seared meatballs from the skillet and set them aside on a plate.2 tablespoons olive oil
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced shallot and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and dried Italian seasoning (and red pepper flakes, if using) and cook for another minute until aromatic, being careful not to burn the garlic.1 tablespoon butter, 1 shallot, finely minced, 2 cloves garlic, minced, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer and let it cook for about 5 minutes to reduce slightly.1 cup chicken broth
- Stir in the heavy cream and the remaining 1/4 cup of grated Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth and creamy. Season with a pinch more salt and pepper if needed.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
- Gently return the seared chicken meatballs to the skillet with the creamy sauce. Spoon some of the sauce over the meatballs to ensure they are coated. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for 10-12 minutes, or until they are cooked through and the sauce has thickened beautifully.
- Garnish the marry me chicken meatballs recipe with fresh chopped parsley. Serve immediately over your favorite cooked pasta, fluffy rice, or with crusty bread for dipping into that irresistible sauce.2 tablespoons chopped fresh parsley, Cooked pasta, rice, or crusty bread
Notes
This dish freezes beautifully for future meals. It can be stored in the refrigerator for 3-4 days and frozen for 2-3 months.