Description
These Irresistible Marry Me Meatballs in Creamy Tomato Sauce feature a perfect blend of ground chicken and pork meatballs baked to golden perfection, then simmered in a luscious, creamy tomato sauce enriched with sun-dried tomatoes, fresh herbs, and Parmesan cheese. This comforting yet elegant dish promises layers of flavor and a satisfying texture that will captivate any dinner guest.
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
Creamy Tomato 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 and prevent the meatballs from sticking.
- Make the Meatball Mixture: In a large mixing bowl, combine the grated garlic, ground chicken, ground pork, egg, panko breadcrumbs, crushed red pepper flakes, half of the grated Parmesan, fresh thyme leaves, and kosher salt. Mix gently and just until combined to avoid making tough meatballs.
- Shape Meatballs: With clean hands, form the mixture into 1.5-inch meatballs. Place them evenly spaced on the prepared baking sheet to ensure even cooking.
- 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 and softened. Then stir in the chopped sun-dried tomatoes, vegetable broth, and heavy cream. Let the sauce simmer gently until it thickens slightly, about 5-7 minutes.
- Combine Meatballs and Sauce: Once the meatballs are done, transfer them carefully into the skillet with the creamy tomato sauce. Gently toss to coat with sauce and allow the flavors to meld together for a minute or two.
- Serve: Garnish the meatballs and sauce with the remaining grated Parmesan and torn fresh basil just before serving for a fresh, flavorful finish.
Notes
- For a vegan version, substitute the egg with a flax egg and use nutritional yeast instead of Parmesan.
- You can substitute ground turkey or beef in place of ground chicken if preferred.
- Olive oil can be used instead of tomato oil for a lighter sauce.
- Adjust crushed red pepper flakes to your spice preference for more or less heat.
- Ensure meatballs are spaced apart on the baking sheet to cook evenly without steaming.
- Use fresh herbs like oregano or basil instead of thyme for variation in flavor.
