Description
Experience the rich and comforting flavors of Marry Me Meatballs served in a luscious creamy tomato sauce. This dish features tender ground chicken and pork meatballs infused with garlic, Parmesan, and fresh herbs, simmered in a tangy sauce enhanced with sun-dried tomatoes and fresh basil. Perfect for a cozy family dinner, these meatballs are bursting with umami and just the right amount of heat, guaranteed to impress any crowd.
Ingredients
Scale
Meatballs
- 1 large egg
- 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
- 1 Tbsp. fresh thyme leaves
- Kosher salt, to taste
Creamy Tomato Sauce
- 3/4 cup chopped sun-dried tomatoes
- 3 Tbsp. tomato oil
- 1/2 medium yellow onion, chopped
- 3/4 cup low-sodium vegetable broth
- 3/4 cup heavy cream
- 2 Tbsp. torn fresh basil
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, ground pork, grated garlic, egg, panko bread crumbs, crushed red pepper flakes, grated Parmesan, fresh thyme leaves, and a pinch of kosher salt. Mix everything thoroughly using your hands or a spoon until all ingredients are evenly incorporated, forming a cohesive mixture.
- Form the meatballs: Shape the mixture into 16 evenly sized meatballs, approximately 1.5 inches in diameter, ensuring they are packed firmly but not too dense to maintain tenderness. Set them aside on a plate or tray ready for cooking.
- Sear the meatballs: Heat a large skillet over medium heat and add 3 tablespoons of tomato oil. Once hot, add the meatballs carefully to the pan, making sure not to overcrowd them. Brown the meatballs on all sides, about 3-4 minutes per side, until they develop a golden crust. This locks in their juices and adds flavor.
- Prepare the sauce base: Remove the browned meatballs from the skillet and set aside. In the same pan, add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent. Then stir in the chopped sun-dried tomatoes, cooking for another 2 minutes to release their flavors.
- Simmer the sauce with meatballs: Pour in the low-sodium vegetable broth and bring to a gentle simmer. Return the seared meatballs to the pan, nestling them into the sauce. Cook covered for about 10 minutes, allowing the meatballs to cook through and absorb the sauce flavors.
- Finish the creamy sauce: Lower the heat and slowly stir in the heavy cream, stirring constantly to combine seamlessly. Let the sauce thicken slightly as it simmers for an additional 3-5 minutes. Season with more kosher salt if needed, and remove from heat.
- Add fresh basil and serve: Sprinkle with torn fresh basil leaves for a bright aromatic finish. Serve the meatballs hot with creamy tomato sauce spooned generously over, alongside pasta, rice, or crusty bread for a comforting meal.
Notes
- For a vegan version, substitute the egg with a flax egg and use nutritional yeast instead of Parmesan.
- Ground turkey or beef can stand in for ground chicken in the meatball mix.
- To vary the sauce, olive oil can replace tomato oil for a lighter profile.
- Ensure not to overcrowd the skillet when searing meatballs to promote even browning.
- Leftover meatballs and sauce keep well refrigerated up to 3 days and reheat gently on the stovetop.
