Creamy Sun-Dried Tomato Chicken Meatballs

Ingredients

For the Meatballs

• 1 ½ pounds lean ground chicken breast

• 1 cup whole-milk ricotta cheese

• ½ cup freshly grated Parmesan cheese

• ½ cup plain unseasoned breadcrumbs

• ½ cup finely chopped fresh flat-leaf parsley

• ½ teaspoon freshly grated nutmeg

• 2 garlic cloves, finely grated

• 1 large egg, lightly beaten

• Kosher salt and freshly cracked black pepper, to taste

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons unsalted butter, divided

For the Sauce

• 3 garlic cloves, finely minced

• 1 cup low-sodium chicken stock

• 1 cup heavy cream

• ½ cup freshly grated Parmesan cheese

• 1 teaspoon red pepper flakes (adjust for preferred heat level)

• 1 teaspoon Italian dried herb seasoning blend

• Kosher salt and freshly ground black pepper, to taste

• ½ cup oil-packed sun-dried tomatoes, drained and chopped

• 1 tablespoon chopped fresh flat-leaf parsley, for garnish (optional)

Step-by-Step Instructions

1. To make the meatballs, combine ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, grated garlic, and beaten egg in a large mixing bowl. Gently fold the ingredients until just combined — avoid overmixing, which will result in tough, dense meatballs. Season the mixture with salt and pepper, then roll it into evenly sized 2- to 2 ½-inch meatballs.

2. Heat a large nonstick skillet over medium heat. Add the olive oil and 1 tablespoon of the divided butter, and wait for the butter to melt and stop sizzling. Arrange meatballs in a single layer in the pan, and cook turning occasionally until all sides are golden brown. Lower the heat to medium-low, cover the skillet, and cook for 5 additional minutes. Confirm doneness with an instant-read thermometer: it should read at least 165°F (74°C) when inserted into the center of a meatball. Transfer meatballs to a plate and cover to keep warm.

3. To build the sauce, leave all browned meat bits in the skillet (this adds tons of depth of flavor) and add the remaining 1 tablespoon of butter, turning the heat back up to medium. Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant. Use a wooden spoon to scrape up all browned bits from the bottom of the pan, then pour in the chicken stock and bring the mixture to a rolling boil.

4. Lower the heat to medium-low, then stir in the heavy cream and grated Parmesan. Simmer the sauce for 3 to 5 minutes, stirring regularly, until the cheese is fully melted and the mixture is evenly heated.

5. Stir in the red pepper flakes and Italian herb blend, then taste the sauce. Adjust seasoning with extra salt and pepper if needed.

6. Fold in the chopped sun-dried tomatoes, then add the cooked meatballs back to the pan, nestling them into the sauce. Let the mixture cook for another 2 to 3 minutes to allow the sauce to thicken slightly and the meatballs to reheat through. Garnish with fresh parsley if desired, and serve warm over pasta, polenta, or roasted vegetables.