Description
Marry Me Meatballs are a deliciously creamy and flavorful dish featuring tender chicken meatballs simmered in a rich sun-dried tomato and parmesan cream sauce, infused with herbs and a hint of lemon for freshness. Ready in just 30 minutes, this recipe is perfect for a comforting weeknight dinner that feels a little special.
Ingredients
Meatballs
- 500 g Chicken mince
- 1 tsp Dried oregano
- 1 tsp Paprika
- 25 g Parmesan (Grated)
- Sea salt and freshly ground black pepper (to taste)
Sauce
- 1 tbsp Olive oil
- 3 Garlic cloves (Peeled and crushed)
- 150 g Sun dried tomatoes (Roughly chopped)
- 150 ml Double cream (heavy cream)
- 200 ml Chicken stock
- 25 g Parmesan (Grated)
- 1 tsp Dried oregano
- 1 tsp Paprika
- 15 g Basil leaves
- Juice of 1/2 Lemon
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Prepare the meatball mixture: In a bowl, combine chicken mince, half the dried oregano, half the paprika, half the parmesan, and season with a good pinch of salt and black pepper. Mix thoroughly with clean hands until evenly combined, then roll into approximately 16 evenly sized meatballs.
- Cook the meatballs: Heat olive oil in a large deep frying pan over medium heat. Add the meatballs and fry for about 10 minutes, turning regularly, until they are golden brown on all sides. Remove the cooked meatballs from the pan and set aside on a plate.
- Sauté garlic and tomatoes: In the same pan, add crushed garlic, roughly chopped sun-dried tomatoes, and the remaining dried oregano and paprika. Cook for a few minutes until the garlic softens and the mixture becomes fragrant.
- Make the creamy sauce: Pour in the double cream and chicken stock, then stir in the remaining parmesan cheese. Season with salt and pepper to taste. Mix well to combine all ingredients smoothly.
- Simmer the meatballs in sauce: Return the browned meatballs to the pan with the sauce. Cook everything together for an additional 5 minutes, ensuring the meatballs are cooked through and heated well.
- Finish and serve: Remove the pan from heat, sprinkle fresh basil leaves over the dish, and squeeze over the juice of half a lemon. Adjust seasoning if necessary before serving.
Notes
- Use good quality chicken mince for tender meatballs.
- Sun dried tomatoes add a rich, tangy flavor; soak them briefly in warm water if very dry to soften before chopping.
- The parmesan cheese adds depth to both the meatballs and the sauce—freshly grated is best.
- The lemon juice at the end brightens the rich cream sauce, balancing the flavors.
- If preferred, substitute chicken stock with vegetable stock for a lighter taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-inspired
