Marry Me Meatballs

★★★☆☆
Prep: 30 mins Cook: 70 mins Serves: 4 to 6

Ingredients

  • ½ cup panko breadcrumbs120 ml panko breadcrumbs
  • ⅓ cup heavy whipping cream80 ml heavy whipping cream
  • ¼ cup heavy whipping cream60 ml heavy whipping cream
  • 1 large egg1 large egg
  • ½ cup whole milk ricotta cheese120 ml whole milk ricotta cheese
  • 6 ounces Parmigiano-Reggiano cheese, grated (1½ cups), divided170 g Parmigiano-Reggiano cheese, grated (1½ cups), divided
  • 3 large garlic cloves, grated (1½ teaspoons), divided3 large garlic cloves, grated (1½ teaspoons), divided
  • 3 teaspoons Italian seasoning, divided15 ml Italian seasoning, divided
  • 2 teaspoons kosher salt, divided10 ml kosher salt, divided
  • 2 pounds ground chicken (preferably white and dark meat)910 g ground chicken (preferably white and dark meat)
  • ½ cup drained sun-dried tomatoes in oil, roughly chopped120 ml drained sun-dried tomatoes in oil, roughly chopped
  • 4 tablespoons sun-dried tomato oil, reserved60 ml sun-dried tomato oil, reserved
  • 1 large shallot, finely chopped (about ½ cup)1 large shallot, finely chopped (about ½ cup)
  • ¼ teaspoon crushed red pepper1 ml crushed red pepper
  • 2 tablespoons tomato paste30 ml tomato paste
  • 1 cup chicken stock240 ml chicken stock
  • Chopped fresh flat-leaf parsley, for garnishChopped fresh flat-leaf parsley, for garnish

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.
The mixture should be chilled to make handling easier when rolling meatballs. If still too soft after 30 minutes, chill an additional 10 minutes. Use a mix of white and dark meat ground chicken for best flavor and texture. Cook meatballs in batches to avoid overcrowding.
Wine Pairing: Medium White — Chardonnay — The creamy sun-dried tomato sauce and rich Parmigiano-Reggiano pair beautifully with a medium-bodied Chardonnay's buttery texture and balanced acidity
Source: Andee Gosnell, Food & Wine
chicken, meatballs, cream sauce, sun-dried tomatoes, parmigiano-reggiano, comfort food, crowd-pleasing, skillet meal