Marry Me Meatballs

Instructions

1. 1. Line a large baking sheet with parchment paper. Stir together panko and ⅓ cup cream in a large bowl; let sit until absorbed, about 10 minutes. Add egg and beat lightly with a fork. Add ricotta, 1 cup Parmigiano-Reggiano, ½ teaspoon garlic, 2 teaspoons Italian seasoning, and 1½ teaspoons salt; stir to combine. Add chicken and mix gently with a fork until incorporated (do not overmix). Cover and refrigerate until chilled and easy to handle, about 30 minutes. Roll into about 30 (1½-inch) balls and place on prepared baking sheet.
2. 2. Heat 2 tablespoons reserved sun-dried tomato oil in a large nonstick skillet over medium heat. Working in two batches and keeping remaining meatballs chilled, add half the meatballs and cook, turning occasionally, until browned on all sides and internal temperature reaches 165°F, 8 to 13 minutes. Transfer to a shallow bowl and cover with foil to keep warm. Repeat with remaining 2 tablespoons oil and meatballs. Do not wipe skillet clean.
3. 3. Add shallot to remaining oil in skillet; cook over medium heat, stirring occasionally, until softened, about 1 minute. Add red pepper, remaining 1 teaspoon garlic, and remaining ½ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste, sun-dried tomatoes, and remaining 1 teaspoon Italian seasoning; cook, stirring constantly, until tomato paste darkens, about 1 minute. Pour in chicken stock and remaining ¼ cup cream; cook, stirring occasionally, until sauce is slightly reduced, 3 to 4 minutes. Gradually add remaining ½ cup Parmigiano-Reggiano, stirring constantly, until sauce is smooth and slightly thickened, about 1 minute. Return meatballs to skillet, turning to coat in sauce. Garnish with parsley.