Description
These Marry Me Meatballs are juicy chicken meatballs served in a creamy Tuscan sauce, perfect for a cozy, midweek dinner.
Ingredients
- 500 g (18 oz) chicken mince
- 2 tsp dried oregano (use half here)
- 2 tsp paprika (use half here)
- 50 g (½ cup) grated parmesan (use half here)
- Salt + black pepper
- 1 Tbsp olive oil (or use oil from the sun-dried tomato jar)
- 3 garlic cloves, crushed
- 150 g (5 oz) sun-dried tomatoes in oil, chopped
- 150 ml (¾ cup) double/heavy cream
- 200 ml (1 cup) chicken stock
- Remaining oregano + paprika + parmesan
- 15 g basil leaves
- Juice of ½ lemon
Instructions
- Combine chicken mince, half the oregano, half the paprika, half the parmesan, plus salt and pepper. Mix just until combined.
- Shape into about 16 meatballs.
- Heat oil in a large deep frying pan over medium heat. Fry meatballs about 10 minutes, turning so they’re golden all over. Remove to a plate.
- In the same pan, add garlic and sun-dried tomatoes, along with the remaining oregano and paprika. Cook for a couple of minutes until fragrant and softened.
- Pour in cream and stock, stir in the remaining parmesan, and season.
- Return meatballs to the sauce and simmer about 5 minutes, until cooked through (165°F / 74°C inside).
- Off heat, add basil and squeeze in lemon juice. Taste and adjust seasoning.
Notes
For best results, don’t overcook while browning the meatballs. Golden outside is enough; finish cooking gently in the sauce to keep them juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian