Ingredients
Meatballs
1 lb ground chicken (or turkey)
1 egg
½ cup panko breadcrumbs
½ cup grated Parmesan cheese
2 tbsp olive oil (optional – adds moisture)
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
1 tbsp fresh basil, minced
½ tsp salt
Black pepper, to taste
Marry Me Sauce
1 tbsp butter
2–3 cloves garlic, minced
⅓ cup chicken broth
½ cup heavy cream (room temp)
⅓ cup grated fresh Parmesan (room temp)
¾ cup sun-dried tomatoes, sliced
½ tsp dried oregano
½ tsp red pepper flakes
Fresh basil, chiffonade (for garnish)
Instructions
1. Make the Meatballs:
2. In a bowl, combine all meatball ingredients; mix until just combined.
3. Roll into ~30 small meatballs; place on a tray.
4. Heat avocado oil in a skillet over medium.
5. Brown meatballs on all sides (about 5 minutes). Remove and set aside.
6.
7. Make the Sauce:
8. Let skillet cool slightly and wipe excess oil.
9. Add butter and garlic; cook 30 seconds.
10. Add chicken broth; simmer 1–2 minutes until slightly reduced.
11. Remove from heat, whisk in heavy cream.
12. Add Parmesan and stir until melted.
13.
14. Finish the Dish:
15. Return skillet to heat.
16. Add sun-dried tomatoes, oregano, and red pepper flakes. Adjust seasonings.
17. Bring to a low simmer.
18. Add meatballs back in and simmer 3–4 minutes.
19. Serve topped with sauce and fresh basil.
Notes
Lighter: Use ground chicken breast, half-and-half (+1 tbsp flour), reduce Parmesan by half.
Dairy-Free: Use coconut milk, nutritional yeast, vegan butter.
Gluten-Free: Use GF panko.
Whole30: Use almond flour, coconut milk, ghee/olive oil, and omit Parmesan.
Storage: Refrigerate up to 3 days. Reheat with a splash of broth. Freeze meatballs (without sauce) for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 361
- Sugar: 2g
- Sodium: 608mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg