Juicy chicken meatballs simmered in a creamy sun-dried tomato sauce — perfect for romantic dinners, cozy family meals, or party-worthy appetizers.

For the Chicken 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 Tbsp fresh parsley (or 1 tsp dried)

1/2 tsp Italian seasoning

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

2 Tbsp unsalted butter (for browning)

For the Sun-Dried Tomato Cream Sauce:

1 cup oil-packed sun-dried tomatoes (drained and chopped)

1 Tbsp reserved sun-dried tomato oil

3 cloves garlic (minced)

1 Tbsp tomato paste

1 cup chicken stock

1 cup heavy cream

1/2 cup parmesan cheese (grated)

1 tsp Italian seasoning

Pinch red pepper flakes (optional)

1/4 cup fresh basil leaves (julienned)

Salt and pepper (to taste)

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In a large bowl, combine all meatball ingredients and gently mix until just combined.

Form into tablespoon-sized meatballs (about 30 total).

In a large skillet, melt butter over medium-high heat and brown the meatballs on all sides. Transfer to a plate and set aside.

Drain excess fat and wipe the skillet clean.

Add reserved sun-dried tomato oil to the skillet over medium heat. Sauté garlic until fragrant, then stir in tomato paste.

Deglaze the pan with chicken stock, scraping up browned bits.

Stir in cream, parmesan, Italian seasoning, and red pepper flakes. Simmer for a few minutes.

Return meatballs to the skillet along with chopped sun-dried tomatoes. Simmer for 10–15 minutes, until sauce thickens and meatballs are fully cooked.

Garnish with fresh basil and adjust salt and pepper to taste.

Make Ahead: Form meatballs up to 24 hours in advance or freeze for up to 3 months.

Storage: Store leftovers in an airtight container in the fridge (3 days) or freezer (3 months).

Reheating: Reheat on low in a skillet; add a splash of cream or stock to loosen the sauce.

Tips: Avoid overmixing meat; chill mixture before shaping; brown in batches for best texture.

Variations: Swap chicken for turkey, beef, or pork; make dairy-free using plant-based alternatives; add finely grated veggies for extra nutrition.