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Juicy chicken meatballs, boosted with Italian herbs, gently hang out in a rich, creamy sundried tomato sauce. This combo turns simple ground chicken into something lush and comforting. You get cozy meatballs in a silky, savory sauce every time you take a bite. Tangy parmesan, sweet tomatoes, and fresh herbs come together in a way that really stands out but doesn't feel fussy. You can tuck these meatballs on top of polenta, wrap them up with some crusty bread, or toss them right on pasta. However you serve them, you'll see just how easy impressive dinners can be.
I first came up with this idea looking for a fun dish for anniversary nights, something easy but memorable. Tried some different methods till this version finally made everyone happy—even my husband’s picky friends gave it big compliments. My mom, who isn't usually into creamy foods, actually wanted the instructions after one taste, saying it was surprisingly light though it looked really rich.
Fresh Ingredients
- Butter: Helps the meatballs get that golden edge while adding a buttery touch
- Parmesan cheese: Gives both the meatballs and sauce lots of savory flavor with a nutty kick
- Chicken stock: Is the backbone of the sauce, so the cream isn't so heavy
- Ground chicken: Makes light, tasty meatballs that don't steal the show from the sauce
- Italian seasoning: Mixes in Mediterranean spices for extra interest
- Fresh basil: Toss it in at the end to make everything bright
- Heavy cream: Makes everything smooth while taking the edge off the tomatoes
- Sundried tomatoes: Pack a powerful flavor punch you just can't get from fresh
- Fresh breadcrumbs: Hold the meatballs together but keep them soft
- Fresh garlic: Makes everything smell and taste great from the ground up
Simple Steps
- All Together At The End:
- Gently tuck the meatballs in the sauce, cover partly, and let them simmer for about 10-15 minutes. Taste for spice, then shower with fresh basil before you serve it up.
- Get Your Creamy Sauce Going:
- Turn the heat down, then swirl in heavy cream, more parmesan, some Italian spices, and a pinch of chili flakes. Stir until smooth and creamy before tossing in chopped sundried tomatoes.
- Browning The Meatballs:
- Add butter to your pan and let it melt over medium. Brown the meatballs on every side. Do this in a few rounds so you don't crowd them, moving them out once they're golden.
- Sauce Starter:
- Using the same pan, add in a little sundried tomato oil. Cook the garlic till it smells amazing, then mix in tomato paste and keep stirring until it darkens a shade.
- Building Layers With Stock:
- Pour in chicken stock and scrape the bottom of the pan to mix in all those tasty bits. Let it bubble for two minutes so the flavors really come together.
- Mixing The Meatballs:
- Put ground chicken, breadcrumbs, an egg, parmesan, garlic, chopped parsley, Italian spices, onion powder, salt, and black pepper in a bowl. Stir just until blended, then roll into 30 balls. Don't overmix or they'll get dense.
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After lots of tries, I learned that letting the meatballs simmer inside the sauce for the full time made everything taste so much better. When I served these to my whole family, even my always-skeptical uncle grabbed seconds before anyone else had finished starting their first plate.
Best Ways To Serve
Spoon it over fettuccine or linguine for a classic touch. Dunk bread into the sauce, or go lighter with roasted spaghetti squash. Add a peppery arugula salad tossed in lemony dressing for a fresh finish.
Fun Twists
Drop in some olives or feta for a Greek vibe. Toss in sautéed mushrooms to bring out earthy notes or roasted red peppers if you want a little extra warmth. Try swapping half the cream with coconut milk for a touch of sweetness.
Keeping It Fresh
Stash any extra in containers in your fridge for up to three days. To reheat, keep the heat gentle and splash in more cream if the sauce thickens up. Freeze single servings for up to three months and just thaw in the fridge before warming up.
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People love these meatballs because they taste just fancy enough but still give off that classic, homey vibe. Watching someone try them and then light up with a smile is exactly why I love to share how to make this kind of dish.
Frequently Asked Questions
- → Could I swap in turkey for the chicken?
- Totally, ground turkey is great here instead of chicken. Cooking time and temp stays the same, and they’ll turn out tender.
- → What’s another option if I want it lighter than heavy cream?
- You can use half-and-half, whole milk, or even coconut cream for a dairy-free switch—just know the sauce won’t be quite as rich.
- → Any suggestions for how to serve these chicken meatballs?
- They’re super good on penne or linguine, but also with rice, cauliflower rice, or just dunked with some crunchy bread. They even make a fun party snack with toothpicks.
- → Is it okay to prep these ahead?
- Yep, you can shape the meatballs and stash them in the fridge a day early. Or make everything, then gently rewarm with some extra chicken broth or cream to keep the sauce silky.
- → Best way to save and heat up leftovers?
- Pop leftovers in a sealed container in the fridge for up to three days. To reheat, warm them over medium-low and add a bit of broth or cream if the sauce’s gotten too thick.