Marry Me Chicken Meatballs

• Main Course (Entrees)

Preparation

• Step 1: Gather the ingredients.
• Step 2: Prepare fresh ingredients: mince sun-dried tomatoes, basil, and parsley.
• Step 3: In a large sauté pan or braiser, melt 2 Tbsp salted butter and add breadcrumbs. Stir together and toast breadcrumbs until golden brown and fragrant. Remove from heat once toasted.
• Step 4: In a large mixing bowl, combine toasted breadcrumbs, ground chicken, egg, garlic powder, dried oregano, dried basil, finely minced sun-dried tomatoes, salt, pepper, mayonnaise, and soy sauce.
• Step 5: Gently mix using a fork or clean hands until well-combined. Wipe out the braiser or sauté pan you used to toast the bread crumbs. Add 2 Tbsp vegetable oil to the pan and set it to medium heat.
• Step 6: Using an ice cream scoop (ours is 4 oz), scoop level portions of the meat mixture into the hot oil in the braiser, searing the meatballs.
• Step 7: Turn the meatballs after about 4 minutes until they are golden brown on at least 2 sides. Remove from the pan and continue this step until all meatballs are evenly browned.
• Step 8: Mince the garlic (I cheated and used a garlic press—so easy) and add 2 Tbsp of butter to the pan with minced garlic and chili flakes. Cook until fragrant, about 2 minutes.
• Step 9: Add chicken broth to the pan and let simmer for 3-4 minutes, scraping up any bits of chicken from the bottom of the pan.
• Step 10: Reduce the heat to medium-low and add room-temperature heavy cream.
• Step 11: Then, add strained tomatoes, frozen spinach, grated Parmesan, and fresh herbs. Stir to combine and bring to a simmer.
• Step 12: Add the browned chicken meatballs back to the pan.
• Step 13: Spoon the sauce over the meatballs as they finish cooking.
• Step 14: Your meatballs are done once they reach an internal temperature of at least 165°F. (I cooked mine for an additional 15-20 minutes until done.)