Juicy chicken meatballs and creamy Marry Me sauce with sun‑dried tomatoes and Parmesan cheese, served with velvety mashed potatoes. A simple comfort food that works as lunch, dinner and meal prep alike. 🥘
Shop ingredients
Nutrition (1 serving)
- 400 kcal
- 18 g carbohydrates
- 19 g fats
- 43 g protein
4 portions
- 500 g chicken mince
- 1 egg
- 1/2 onion
- 30 g parmesan
- 30 g panko breadcrumbs
- 2 tsp garlic granules
- 1 tsp of Italian seasoning blend
- salt
- pepper
- avocado oil
- 1/2 onion
- 50 g dried tomatoes
- 1 tsp tomato puree
- 500 ml chicken broth
- 200 ml 12% single cream
- 30 g parmesan
- Italian seasoning blends
Instructions
-
Start by preparing the meat mixture. In a bowl, mix the chicken mince with egg, finely chopped onion, grated Parmesan, Panko breadcrumbs, and seasoning. Mix well so all ingredients combine.
-
Prepare a baking tray lined with baking paper. Shape the mixture into meatballs (it should yield 12) and place them on the baking tray.
-
Spray the meatballs with avocado oil before baking. Bake at 180°C for 25 minutes.
-
Whilst the meatballs are cooking, make the sauce. Spray a large saucepan with some avocado oil and fry the finely chopped onion. Add in chopped sun‑dried tomatoes.
-
Add tomato paste, stock, and cream, and cook on medium heat until thick (20 minutes). Whilst it's cooking, add grated Parmesan and seasoning. Don't worry if it seems too liquid; it will thicken up once it cools. Season with salt and pepper.
-
Transfer the baked meatballs to the sauce and make sure they are fully coated. Garnish with fresh parsley.
-
Serve the meatballs with potato mash or your favourite side dish.
-
Enjoy!
