Marry Me Meatballs

Recipe adapted from the Beach House Kitchen. I use 1/2 the meatballs for the recipe and freeze the remaining 1/2 (with no sauce) for future use. Otherwise, you can half the meatball recipe.

Ingredients:

Meatballs:

• 2 lbs. ground chicken
• 2 large eggs, slightly beaten
• 3 cloves garlic, minced
• 3 TBSP olive oil
• 1 c. Italian seasoned panko crumbs
• 3/4 c. grated Parmesan cheese
• 1 tsp. onion powder
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1/2 tsp. paprika

Sauce:

• 5 TBSP butter
• 4 garlic cloves, minced
• 2 tsp. Italian seasoning
• 1/4-1/2 tsp. red pepper flakes, add to your liking
• 1 c. sundried tomatoes in oil, drained and roughly chopped
• 1/4 c. white cooking wine (or increase chicken broth)
• 1 1/2 c. chicken broth
• 1 c. heavy cream
• 2/3 c. grated Parmesan cheese
• 8-10 fresh basil leaves, julienned, if desired for garnish

Directions:

1. Preheat: Preheat oven to 400F. Line an extra large baking sheet or two large baking sheets with parchment paper. Set aside.
2. Meatballs: In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Use a 1 1/2-inch scooper and scoop meatballs onto trays. Bake for 25 minutes. Remove from oven and set aside while you make the sauce.
3. Sauce: In a large deep skillet, melt butter over medium heat; then add the garlic, Italian seasoning, red pepper flakes and sundried tomatoes and cook over medium heat, stirring often for 2 minutes. Add the wine and cook for 2-3 minutes until mostly cooked down. Add the chicken broth, then slowly add the heavy cream and Parmesan and whisk until well combined. Continue to cook until sauce starts to thicken slightly, stirring occasionally.
4. Add the meatballs to the sauce and mix until the meatballs are well coated. Serve over orzo.

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Marry Me Meatballs

Recipe by RC

Ingredients

• Meatballs:

• 2 lbs. ground chicken

• 2 large eggs, slightly beaten

• 3 cloves garlic, minced

• 3 TBSP olive oil

• 1 c. Italian seasoned panko crumbs

• 3/4 c. grated Parmesan cheese

• 1 tsp. onion powder

• 1 tsp. kosher salt

• 1 tsp. black pepper

• 1/2 tsp. paprika

• Sauce:

• 5 TBSP butter

• 4 garlic cloves, minced

• 2 tsp. Italian seasoning

• 1/4-1/2 tsp. red pepper flakes, add to your liking

• 1 c. sundried tomatoes in oil, drained and roughly chopped

• 1/4 c. white cooking wine (or increase chicken broth)

• 1 1/2 c. chicken broth

• 1 c. heavy cream

• 2/3 c. grated Parmesan cheese

• 8-10 fresh basil leaves, julienned, if desired for garnish

Directions

• Preheat: Preheat oven to 400F. Line an extra large baking sheet or two large baking sheets with parchment paper. Set aside.
• Meatballs: In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Use a 1 1/2-inch scooper and scoop meatballs onto trays. Bake for 25 minutes. Remove from oven and set aside while you make the sauce.
• Sauce: In a large deep skillet, melt butter over medium heat; then add the garlic, Italian seasoning, red pepper flakes and sundried tomatoes and cook over medium heat, stirring often for 2 minutes. Add the wine and cook for 2-3 minutes until mostly cooked down. Add the chicken broth, then slowly add the heavy cream and Parmesan and whisk until well combined. Continue to cook until sauce starts to thicken slightly, stirring occasionally.
• Add the meatballs to the sauce and mix until the meatballs are well coated. Serve over orzo.