This is one of those weeknight dinners that feels a little fancy but takes barely half an hour. The chicken meatballs stay juicy, the sauce is creamy and full of flavor, and everything comes together in one skillet.
Total win for busy nights when you want something homemade but not complicated.
🛒 Ingredients
- Ground chicken – Lean but still tender once mixed with cheese and breadcrumbs. Turkey works too if that’s what you have.
- Sun-dried tomatoes – These are the star! I like using the kind packed in oil for extra flavor. If you only have the dry-packed ones, just soak them in hot water for a few minutes.
- Parmesan cheese – Adds that salty, nutty kick. Grana Padano or pecorino can swap in easily.
- Coconut milk or cream – Both work. Coconut milk keeps it dairy-light, cream makes it extra indulgent.
- Fresh herbs – Basil is my favorite here, but parsley works too. Fresh really makes a difference, so sprinkle generously.
- If you like more meatball ideas, try my swedish meatballs, mediterranean meatball bowls or baked chicken meatballs next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Chicken Meatballs
- Mix up the meatballs: Stir ground chicken, parmesan, garlic, thyme, breadcrumbs, egg, and herbs until everything’s blended.
- Shape into meatballs: About 12 medium ones is perfect. Chill if you’ve got a few extra minutes—it helps them stay round.
- Brown them: Sear in a hot skillet with sun-dried tomato oil (or olive oil) until golden. Don’t worry if they’re not fully cooked.
- Build the sauce: Sauté garlic, chopped sun-dried tomatoes, and tomato paste until fragrant.
- Add liquids: Pour in chicken stock, lemon juice, coconut milk or cream, parmesan, and a pinch of chili flakes if you like heat. Stir until smooth.
- Simmer with meatballs: Drop the meatballs back in and let them cook gently in the sauce for about 10 minutes.
- Garnish and serve: Scatter fresh herbs over the top and serve with your favorite sides.
Rita's Tip
Brown the meatballs first, those golden bits are what make the sauce taste amazing.
📋 Tips
- Wet your hands before rolling meatballs so they don’t stick.
- If the sauce feels too thick, splash in a little extra stock.
- If you want it creamier, stir in a knob of butter at the end.
- A mix of basil and parsley tastes even fresher than just one herb.
- Toasty bread is a must here because the sauce is too good to waste.
- You can make smaller meatballs for kids, they’ll cook even faster.
- Don’t be shy with the parmesan. More cheese = more flavor.
- A cast-iron or heavy skillet works best because it keeps heat steady.
🍱 Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- 🥶Freezing. Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- 🔥To Reheat. Warm gently on the stove with a splash of stock or cream to loosen the sauce.
What To Serve With Meatballs
- Roasted asparagus
- Simple arugula salad with balsamic dressing
- Warm couscous with herbs
More Dinner Recipes You'll Like
📖Recipe
Chicken Meatballs in Creamy Sun-Dried Tomato Sauce
Juicy chicken meatballs simmered in a creamy sun-dried tomato sauce with parmesan and herbs. A quick, Tuscan-inspired skillet dinner that’s family-friendly and easy to make.
Ingredients
For the Meatballs
- 1 pounds ground chicken
- ⅓ cup parmesan cheese, shredded
- 2 garlic cloves, crushed
- 1 teaspoon dried thyme
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 egg
- ⅓ cup panko breadcrumbs
- a handful of fresh basil, chopped
- 1-2 tablespoons chopped parsley or more basil
For the Sauce
- 1 tablespoons sundried tomato oil, or olive oil
- 3 garlic cloves, crushed
- ½ cup sundried tomatoes, finely chopped
- 1 tablespoons tomato paste
- ½ cup chicken stock
- ½ teaspoon chili flakes, optional
- 2 teaspoon lemon juice
- 1 cup full-fat unsweetened coconut milk, or heavy cream
- ½ cup grated parmesan
- salt to taste
- fresh basil or parsley to garnish
Instructions
- Make the meatballs: In a large bowl, mix together the ground chicken, parmesan, chopped sundried tomatoes, garlic, thyme, salt, pepper, egg, panko, and herbs. Mix well so the flavor is in every bite.1 pounds ground chicken, ⅓ cup parmesan cheese, 1 teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 egg, ⅓ cup panko breadcrumbs, 3 garlic cloves
- Shape: Wet your hands lightly, then form into 12 meatballs (about 2 tablespoons each). Tip: If time allows, chill them for 30 minutes to help them keep shape.
- Brown the meatballs: Heat a skillet over medium-high with sundried tomato oil. Brown the meatballs for about 8 minutes, flipping to get golden all over. Don’t worry about cooking through, they’ll finish in the sauce. Set aside.1 tablespoons sundried tomato oil
- Build the sauce: In the same skillet, sauté garlic with chopped sundried tomatoes and a pinch of salt. Stir in tomato paste for 1 minute.
- Add the liquids: Pour in the chicken stock, thyme, chili flakes, lemon juice, coconut milk, and parmesan. Stir until smooth and bring to a simmer.½ cup chicken stock, ½ teaspoon chili flakes, 2 teaspoon lemon juice, 1 cup full-fat unsweetened coconut milk, ½ cup grated parmesan
- Simmer with meatballs: Add the browned meatballs back in. Simmer for about 10 minutes until cooked through and the sauce thickens slightly.
- Garnish and serve: Spoon the creamy sauce over the meatballs, scatter fresh herbs on top, and serve however your heart desires, over rice, with mashed potatoes, or mopped up with focaccia.fresh basil or parsley to garnish
Nutrition
Calories: 487kcalCarbohydrates: 21gProtein: 33gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 156mgSodium: 732mgPotassium: 1441mgFiber: 4gSugar: 9gVitamin A: 641IUVitamin C: 15mgCalcium: 279mgIron: 5mg
Tried this recipe?Let us know how it was!
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