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.
Equipment
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
- 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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