Description
A creamy, slightly tangy dish featuring tender ground chicken meatballs in a sun-dried tomato cream sauce, perfect for a cozy weeknight dinner.
Ingredients
- 1 lb ground chicken (preferably 93% lean)
- 1/2 cup breadcrumbs (panko for lighter texture)
- 1/4 cup grated Parmesan cheese (plus extra for finishing)
- 1 large egg
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Fresh basil leaves for garnish
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, and a generous pinch of salt and pepper. Mix gently.
- Shape the mixture into meatballs about 1 to 1 1/4 inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6–8 minutes total, then transfer to a plate.
- In the same skillet, add the chopped sun-dried tomatoes, heavy cream, and chicken broth. Stir to deglaze the pan and bring to a gentle simmer. Add the Italian seasoning and adjust salt and pepper.
- Nestle the meatballs back into the sauce and simmer uncovered for 8–12 minutes until the internal temperature reaches 165°F.
- Finish with extra grated Parmesan and torn fresh basil before serving.
Notes
For lighter options, substitute half-and-half for heavy cream or use gluten-free breadcrumbs.