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Related Video: Marry Me Chicken
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
991
Delish broke the weeknight meal mold with Marry Me Chicken, so naturally, we’ve set out to bring you every variation of the OG. For this creamy meatball version, I combined ground chicken and pork with garlic, fresh thyme, and grated Parmesan, seared them in sun-dried tomato oil, then tossed them in a garlicky, sun-dried tomato-studded cream sauce and topped the whole thing with torn fresh basil.
And just like all of the Marry Me dishes before, the sauce is something to obsess over. It’s perfect for sopping up with crusty bread or tossing with your favorite al dente pasta. Serve it up with a simple salad or your favorite roasted veggie to make this a well-rounded, satisfying meal.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1
large egg, beaten to blend
- 4
cloves garlic, grated
- 1 lb.
ground chicken
- 1/2 lb.
ground pork
- 1/2 cup
panko bread crumbs
- 1 tsp.
crushed red pepper flakes
- 3/4 cup
finely grated Parmesan, divided
- 1 Tbsp.
fresh thyme leaves or 1 tsp. dried thyme, divided
Kosher salt
- 3/4 cup
chopped sun-dried tomatoes, plus 3 Tbsp. tomato oil, divided
- 1/2
medium yellow onion, chopped
- 3/4 cup
low-sodium vegetable broth or water
- 3/4 cup
heavy cream or half-and-half
- 2 Tbsp.
torn fresh basil
Directions
- Step 1In a large bowl, using a rubber spatula, combine egg, garlic, chicken, pork, bread crumbs, red pepper flakes, 1/2 cup Parmesan, half of thyme, and 1 teaspoon salt until combined.
- Step 2Portion meat mixture into balls about 1 tablespoon each and arrange on a parchment-lined baking sheet. Freeze 5 minutes.
- Step 3In a large nonstick skillet over medium heat, heat 2 tablespoons tomato oil. Add meatballs and cook, turning occasionally, until browned on all sides, 6 to 7 minutes. Transfer meatballs to a plate.
- Step 4In same skillet over medium-high heat, heat remaining 1 tablespoon tomato oil. Add onion and sun-dried tomatoes; season with salt. Cook, stirring occasionally, until onion is softened, about 7 minutes. Add remaining thyme and cook, stirring, until warmed through, about 1 minute more. Stir in broth, then cream. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Return meatballs to skillet and toss in sauce to coat. Stir in remaining 1/4 cup Parmesan. Top with basil.
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