Description
These irresistible Marry Me Meatballs are baked to perfection in a rich and creamy tomato sauce featuring sun-dried tomatoes, fresh herbs, and a hint of heat. Combining ground chicken and pork for the perfect texture, these meatballs are easy to prepare and deliver a comforting, flavorful meal ideal for any weeknight or special occasion.
Ingredients
Scale
Meatballs
- 1 large egg
- 4 cloves garlic, grated
- 1 lb. ground chicken
- 1/2 lb. ground pork
- 1/2 cup panko bread crumbs
- 1 tsp. crushed red pepper flakes
- 3/4 cup finely grated Parmesan, divided
- 1 Tbsp. fresh thyme leaves
- Kosher salt, to taste
Sauce
- 3/4 cup chopped sun-dried tomatoes
- 3 Tbsp. tomato oil
- 1/2 medium yellow onion, chopped
- 3/4 cup low-sodium vegetable broth
- 3/4 cup heavy cream
- 2 Tbsp. torn fresh basil
Instructions
- Preparation: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup later.
- Make Meatball Mixture: In a large mixing bowl, combine grated garlic, ground chicken, ground pork, egg, panko breadcrumbs, crushed red pepper flakes, half of the grated Parmesan, fresh thyme, and kosher salt. Mix gently until just combined to avoid making the meatballs tough.
- Shape Meatballs: Using clean hands, form the mixture into approximately 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare the Sauce: While the meatballs bake, heat a large skillet over medium heat. Add tomato oil and sauté the chopped onion until translucent. Stir in the sun-dried tomatoes, vegetable broth, and heavy cream. Allow the sauce to simmer gently until it thickens slightly.
- Combine Meatballs and Sauce: Once the meatballs are cooked, carefully transfer them into the simmering sauce. Gently toss to coat each meatball thoroughly with the creamy tomato sauce.
- Garnish and Serve: Sprinkle the remaining Parmesan cheese and torn fresh basil over the meatballs. Serve hot and enjoy your delicious creamy tomato meatball dish.
Notes
- For a vegan version, substitute the egg with a flax egg and replace Parmesan with nutritional yeast or a vegan cheese alternative.
- You can use ground turkey or beef instead of chicken and pork, depending on your preference.
- If you prefer a milder sauce, reduce or omit the crushed red pepper flakes.
- Olive oil can be used instead of tomato oil for a lighter sauce.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
