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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4
Calories 487 kcal

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.
    2 garlic cloves, ½ cup sundried tomatoes, 1 tablespoons tomato paste
  • 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
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