Description
These Marry Me Meatballs in Creamy Tomato Sauce feature tender chicken and pork meatballs baked to perfection and simmered in a luscious, tangy tomato cream sauce enriched with sun-dried tomatoes, fresh herbs, and Parmesan. A perfect blend of spice, umami, and herbaceous notes, this dish delivers irresistible comfort food ideal for a cozy dinner.
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: Gather all ingredients and preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup after baking the meatballs.
- Mix the Meatballs: 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. Gently mix just until combined to avoid making the meatballs tough.
- Shape the Meatballs: Using clean hands, form the mixture into 1.5-inch meatballs. Arrange them evenly spaced on the prepared baking sheet to allow for even cooking.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 20 to 25 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C), ensuring they are fully cooked but still juicy.
- Prepare the Sauce: While the meatballs bake, heat a large skillet over medium heat. Add the tomato oil and sauté the chopped onion until translucent and fragrant. Stir in the chopped sun-dried tomatoes, low-sodium vegetable broth, and heavy cream. Let the sauce simmer gently until it thickens slightly, melding all the flavors.
- Combine Meatballs and Sauce: Once meatballs are cooked, carefully transfer them into the skillet with the creamy tomato sauce. Toss gently to coat each meatball thoroughly with the sauce.
- Garnish and Serve: Sprinkle the remaining Parmesan cheese and torn fresh basil over the sauced meatballs to add extra flavor and visual appeal. Serve hot and enjoy!
Notes
- For a vegan alternative, substitute the egg with a flax egg and use nutritional yeast instead of Parmesan.
- Ground turkey or beef can replace the chicken and pork mixture based on preference.
- Adjust the crushed red pepper flakes according to your desired spice level.
- Use olive oil instead of tomato oil for a lighter sauce.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safety.
- Sun-dried tomatoes can be swapped with fresh tomatoes if preferred, though the flavor will be less concentrated.
