Marry Me Chicken Meatballs (Print-Friendly Version)
Juicy chicken meatballs in a rich, creamy sauce—great over pasta, rice, or as an easy appetizer.
# What You’ll Need to Make This:
→ Chicken Meatballs
01 -
454 g ground chicken
02 -
1 large egg
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50 g grated parmesan cheese
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50 g Italian breadcrumbs
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15 ml olive oil
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2.5 ml onion powder
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2.5 ml garlic powder
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2.5 ml dried oregano
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2.5 ml dried parsley
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2.5 ml kosher salt
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Freshly ground black pepper, to taste
12 -
60 ml avocado oil, for shallow frying
→ Marry Me Sauce
13 -
15 ml avocado oil
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110 g yellow onion, diced small
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2 garlic cloves, minced
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22 ml tomato paste
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Kosher salt, to taste
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Freshly ground black pepper, to taste
19 -
180 ml low sodium chicken broth
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180–240 ml heavy cream
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50 g parmesan cheese
22 -
15 ml Italian parsley, chopped finely
23 -
Red pepper flakes, optional
# How to Prepare:
01 -
Set the oven to 175°C ensuring it reaches temperature before baking.
02 -
In a large mixing bowl, combine ground chicken, egg, parmesan, breadcrumbs, olive oil, onion powder, garlic powder, dried oregano, dried parsley, kosher salt, and black pepper. Mix thoroughly by hand until ingredients are uniformly incorporated.
03 -
Form the mixture into 30 small, evenly sized meatballs for consistent cooking.
04 -
Heat avocado oil in an oven-safe pan over medium-high heat. Add meatballs in batches without overcrowding, searing until golden brown on all sides. Transfer browned meatballs to a plate lined with kitchen paper.
05 -
Carefully remove excess oil from the pan, leaving approximately 15–30 ml behind. Reduce heat or remove from heat source as needed.
06 -
Return the pan to medium-high heat. Sauté diced onion and minced garlic in reserved oil until soft and fragrant. Add tomato paste and cook, stirring, for 2–3 minutes until caramelised. Season with kosher salt and pepper.
07 -
Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, then stir in heavy cream. Add grated parmesan and mix until sauce is creamy and homogenous.
08 -
Gently place the seared meatballs into the sauce, ensuring they are generously coated. Cover the pan with a lid or foil.
09 -
Transfer the covered pan to the oven. Bake for 15–20 minutes, or until the meatballs reach an internal temperature of 74°C.
10 -
Remove from oven. Garnish with chopped parsley and a sprinkle of red pepper flakes if desired. Serve hot as an appetizer or over pasta or rice.
# Extra Tips:
01 -
Meatballs can be prepared in advance and stored in an airtight container in the refrigerator for up to 4 days.
02 -
Ensure an accurate internal temperature of 74°C for safe consumption.