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Chicken Meatballs with Sun-Dried Tomato Cream Sauce

Chicken Meatballs with Sun-Dried Tomato Cream Sauce

Sun-dried tomato cream sauce that is a touch sweet, pairs perfectly with chicken meatballs.

Chicken Meatballs with Sun-Dried Tomato Cream Sauce

Oh man you guys this sauce. It’s pretty much the best thing ever, err at least this month.

I originally saw the recipe over at Closet Cooking. I have made it quite a few times, and poured it over many different things, chicken, fish, shrimp pasta, rice. Basically you name it. I swear this is one of those sauces that I could eat for life and not get bored, though it may add some inches to my waistline. It’s seriously that good.

This time around I wanted to try it with meatballs, because meatballs are like my favorite thing right now. Combining two of my favorites in one dish is usually a good idea. In this particular case it was an amazing idea!

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These tender and flavorful meatballs were only amplified by the delicious, creamy sauce and sweet little bits of sundried tomato. Of course I served this tossed together with pasta, because again we are talking favorites here.

JC Carter
Course Primi
Servings 3 Servings

Ingredients
  

  • 16 oz. short pasta
  • 1 lb lean ground chicken
  • ¼ teaspoon salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Oregano
  • 1 tablespoon basil chopped fine
  • ¼ cup unseasoned bread crumbs
  • 1 egg white
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 3 cloves of garlic minced
  • 1 cup of chicken broth
  • ½ cup whipping cream
  • 1/3 cup oil packed sundried tomatoes chopped
  • ¼ cup grated parmesan
  • Salt and pepper to taste

Instructions
 

  • Cook pasta according to package instructions and set aside.
  • In a large bowl combine the chicken with salt, pepper, oregano, basil, bread crumbs, and egg white.
  • Use your hands to mix well and then form balls about 2 inches in diameter.
  • In a large skillet, heat oil over medium high heat. Add meatballs and cook for about 6 to 8 minutes, while turning frequently. They should be browned on all sides and cooked through.
  • Remove the meatballs from the pan and set aside.
  • Add the butter to the pan and let it melt. Add the garlic and cook until it becomes fragrant, about 1 to 2 minutes.
  • Add the broth and use a wooden spoon to scrape the browned bits from the bottom of the pan.
  • Stir in the sundried tomatoes, cream and parmesan.
  • Bring to a boil, and then reduce to a simmer and cook for about 3 minutes or until the sauce thickens.
  • Add salt and pepper to taste.
  • Return the meatballs to the pan tossing well to coat. Remove from heat and stir in the pasta. Serve immediately.

 

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