Ingredients
Method
- Make the meatballs: In a large bowl, combine the ground chicken, olive oil, minced garlic, panko breadcrumbs, italian seasoning, Parmesan cheese, salt, and pepper. Mix gently until just combined.1 pound ground chicken, 1 tablespoon olive oil, 1 clove garlic, ½ cup panko breadcrumbs, 1 teaspoon italian seasoning, ½ cup ricotta cheese, 1 teaspoon salt, ¼ teaspoon pepper
- Form the meatballs: Roll the mixture into 1½–2 tablespoon-sized meatballs and set aside.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if needed). Cook for 2–3 minutes per side, turning carefully, until browned on all sides. They do not need to be fully cooked at this point. Transfer meatballs to a plate and set aside.
- Start the sauce: In the same skillet, add a small drizzle of olive oil if needed. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the sun-dried tomatoes, italian seasoning, red chili flakes, salt, and pepper. Cook for 1–2 minutes to bloom the spices.Drizzle of Olive oil, 3 cloves of garlic, ¼ cup sun dried tomatoes chopped, ¾ teaspoon italian seasoning, ⅛ teaspoon red chili flakes, ½ teaspoon salt, ⅛ teaspoon pepper
- Deglaze and simmer: Add the broth and tomato paste, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.1 cup broth, 1 teaspoon tomato paste
- Make it creamy: Lower the heat and stir in the heavy cream until smooth. Stir in the Parmesan cheese until melted and the sauce is creamy.½ cup heavy cream, ¼ cup grated parmesan cheese
- Add meatballs back: Return the meatballs to the skillet, spooning sauce over the top. Cover and simmer for 8–10 minutes, or until the meatballs are cooked through (165°F internal temperature). Add the spinach and cook just until wilted.1 cup baby spinach
- Serve: Remove from heat and serve warm over pasta, rice, mashed potatoes, or with crusty bread.Serve with mashed potatoes
Nutrition
Notes
Recipe based on The Palatable Life Marry Me Chicken Meatballs with some changes based on my preference.
- Use ricotta for the best texture! I don’t use an egg here because ground chicken is already pretty sticky. The ricotta adds moisture and flavor without making the meatballs too loose.
- Don’t overmix the meatballs. Mix just until combined to keep them tender. Overmixing can make them dense instead of soft and juicy.
- Brown for flavor first. Searing the meatballs adds a ton of flavor to both the meatballs and the sauce!
- Adjust the sauce thickness! If you like a thicker sauce, add a quick cornstarch slurry at the end. It’s an easy way to get that extra creamy, clingy texture.