Marry Me Chicken Meatballs

These Marry Me Chicken Meatballs are quick, easy, and so delicious! Pan-seared Italian-seasoned chicken meatballs in a creamy sun-dried tomato sauce are cooked together with crispy prosciutto for a quick dinner made in one skillet. Serve this dish with crusty bread to soak up all that yummy sun-dried tomato sauce. Everyone at the dinner table loves these saucy Italian meatballs; they never disappoint.

I’m always looking for new ways to recreate our favorite dishes. Making meatballs allows you to really enhance the flavor of chicken.

If you love a saucy meatball, this recipe is for you! I took inspiration from the popular “marry me” chicken and created meatballs with a similar flavor and sauce. They turned out so delicious. They’re drenched in a creamy sun-dried tomato sauce with plenty of parmesan cheese and yummy Italian seasonings.

Ingredients:

• 1/2 cup oil-packed sun-dried tomatoes oil drained
• 1 1/2 pounds ground chicken
• 2 tablespoons basil pesto
• 2 tablespoons Italian seasoning
• chili flakes
• salt and black pepper
• 1 cup grated parmesan cheese
• 3 ounces prosciutto torn
• 2 tablespoons salted butter
• 1 shallot chopped
• 2 cloves garlic chopped
• 1 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup heavy cream or canned full fat coconut milk
• fresh basil for serving

Instructions:

1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.
2. Add the chicken, pesto, 1 tablespoon Italian seasoning, chili flakes, salt, pepper, and 1/2 cup parmesan to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 15-16 meatballs).
3. Cook the prosciutto in the skillet with the reserved oil until crispy, 5 minutes. Remove the prosciutto and set aside. To the skillet, add the meatballs. Sear until crisp, about 5 minutes, turning them 2-3 times.
4. Add the butter, 1 tablespoon Italian seasoning, the shallots, and garlic. Mix in the tomato paste. Then season with chili flakes. Add the wine. Bring to a boil, cook for 3-5 minutes, then add the cream and sun-dried tomatoes. Simmer for 10 minutes until the sauce thickens. Sprinkle over 1/2 cup parmesan.
5. Serve the meatballs topped with prosciutto and crusty bread for dipping…YUM.

Here are the details:

Step 1: Make the Meatballs:

I love to use ground chicken or pork for this recipe, but I’m sure that beef would be great too.

Now the seasonings: basil pesto and Italian seasoning. Then mix in some parmesan cheese as well.

Mix everything together and roll it into meatballs.

Step 2: Cook the Prosciutto + Meatballs:

Next, crisp the prosciutto in a large skillet. When the prosciutto is crispy, add the meatballs and start cooking them.

Once the meatballs are seared all over, this is when you can add the wine and the cream.

Step 3: Finish and Serve:

Let the meatballs simmer in the sauce, then finish with Parmesan and those yummy sun-dried tomatoes.

Serve these meatballs topped with freshly grated parmesan cheese and basil.

This dish is fresh, vibrant, and full of Italian flavors, yet still cozy. It’s perfect for these early spring days when we’re craving a pop of fresh color!

My only recommendation is to serve this dish with some kind of crusty bread. It could be garlic, homemade, or something from the store. Either way, add some bread. It’s ideal for scooping up the meatballs and all the sauce in this dish.

Yummy!

More Recipe Suggestions:

Chicken Ricotta Meatballs

Greek Chicken Meatballs

Baked Lemon Rosemary Chicken Meatballs and Creamy Orzo

Meatball Marinara Pasta Bake

Ultimate Beefy Meatball Sub Delight

Lastly, if you make this Marry Me Chicken Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!

Marry Me Chicken Meatballs

These Marry Me Chicken Meatballs are quick, easy, and so delicious! Pan-seared Italian-seasoned chicken meatballs in a creamy sun-dried tomato sauce are cooked together with crispy prosciutto for a quick dinner made in one skillet. Serve this dish with crusty bread to soak up all that yummy sun-dried tomato sauce. Everyone at the dinner table loves these saucy Italian meatballs; they never disappoint.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6 Servings

Equipment

• Large Skillet (oven-safe)
• Measuring cups and spoons
• Mixing Bowls
• Grater/Micro plane Set
• Mandolin Slicer and Food Chopper Set

Ingredients

  

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• 1/2 cup oil-packed sun-dried tomatoes oil drained
• 1 1/2 pounds ground chicken
• 2 tablespoons basil pesto
• 2 tablespoons Italian seasoning
• chili flakes
• salt and black pepper
• 1 cup grated parmesan cheese
• 3 ounces prosciutto torn
• 2 tablespoons salted butter
• 1 shallot chopped
• 2 cloves garlic chopped
• 1 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup heavy cream or canned full fat coconut milk
• fresh basil for serving

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Instructions

 

• Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.
• Add the chicken, pesto, 1 tablespoon Italian seasoning, chili flakes, salt, pepper, and 1/2 cup parmesan to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 15-16 meatballs).
• Cook the prosciutto in the skillet with the reserved oil until crispy, 5 minutes. Remove the prosciutto and set aside. To the skillet, add the meatballs. Sear until crisp, about 5 minutes, turning them 2-3 times.
• Add the butter, 1 tablespoon Italian seasoning, the shallots, and garlic. Mix in the tomato paste. Then season with chili flakes. Add the wine. Bring to a boil, cook for 3-5 minutes, then add the cream and sun-dried tomatoes. Simmer for 10 minutes until the sauce thickens. Sprinkle over 1/2 cup parmesan.
• Serve the meatballs topped with prosciutto and crusty bread for dipping…YUM.

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