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–+ servings
A bowl of creamy meatballs with sun-dried tomatoes and spinach, perfect for cozy dinner recipes on cold evenings.

Creamy Sun-Dried Tomato Chicken Meatballs

This recipe for creamy sun-dried tomato chicken meatballs offers a comforting and flavorful meal perfect for cold evenings. It combines tender chicken meatballs with a rich, creamy sauce infused with sun-dried tomatoes and parmesan cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Simmer Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 pound ground chicken
  • 1/3 cup bread crumbs or panko
  • 1 egg lightly beaten
  • 1/4 cup parmesan cheese grated
  • 2 cloves garlic minced or grated
  • 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons unsalted butter
Sauce
  • 1 cup oil-packed sun dried tomatoes drained and chopped (plus 1 Tablespoon reserved oil)
  • 3 cloves garlic minced
  • 1 Tablespoon tomato paste
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • 1 Pinch red pepper flakes optional
  • 1/4 cup fresh basil leaves julienned
  • to taste Salt and pepper

Equipment

  • Large bowl
  • Large skillet
  • Plate
  • Wooden spoon

Method
 

  1. In a large bowl, combine ground chicken, bread crumbs, egg, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper.
  2. Shape the mixture into tablespoon-sized balls. You should have about 30 meatballs.
  3. Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned. Transfer the meatballs to a plate, cover, and set aside. Drain the fat from the skillet and wipe it clean.
  4. Return the clean skillet to medium heat. Add 1 Tablespoon of the reserved oil from the sun-dried tomatoes. Once hot, add the minced garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook for 1 minute longer.
  5. Add the chicken stock and deglaze the pan, scraping any bits stuck to the bottom with a wooden spoon.
  6. Turn the heat to medium-low and add the heavy cream, parmesan cheese, Italian seasoning, and red pepper flakes (if using). Allow to simmer for a few minutes. Return the browned meatballs to the pan along with the chopped sun-dried tomatoes. Allow to simmer for 10-15 minutes longer, until the sauce has thickened.
  7. Garnish with fresh basil and season with salt and pepper to taste.

Notes

This dish is wonderful served over pasta, rice, or with crusty bread for soaking up the sauce.

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