Chicken Meatballs in Creamy Tomato Sauce | CookOS

Chicken Meatballs in Creamy Tomato Sauce

Name: Chicken Meatballs in Creamy Tomato Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs ground chicken; 1/2 cup ricotta cheese; 1/2 cup grated parmesan cheese; 1/2 cup breadcrumbs; 1/4 cup fresh parsley, chopped; 1/4 tsp ground nutmeg; 2 cloves garlic, minced; 1 large egg; 1 tbsp butter; 1 tbsp olive oil; 24 oz marinara sauce; 1 cup heavy cream; 1/2 cup sun-dried tomatoes, chopped; 1 tsp Italian seasoning; salt, to taste; black pepper, to taste; cooked orzo, for serving; freshly grated parmesan cheese, for garnish; chopped fresh parsley, for garnish

Tender chicken meatballs made with ricotta and parmesan, simmered in a rich creamy sun-dried tomato sauce. This Italian-American dish delivers restaurant-quality comfort food in under 45 minutes.

🌍Italian-American 🏷️Chicken meatballs 🏷️Creamy tomato sauce 🏷️Comfort food 🏷️Weeknight dinner Easy recipe

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

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Ingredients

1.5 lbs ground chicken
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
1/4 tsp ground nutmeg
2 cloves garlic, minced
1 large egg
1 tbsp butter
1 tbsp olive oil
24 oz marinara sauce
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning
salt, to taste
black pepper, to taste
cooked orzo, for servingoptional
freshly grated parmesan cheese, for garnishoptional
chopped fresh parsley, for garnishoptional

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Instructions

1
In a large bowl, combine the ground chicken, ricotta cheese, grated parmesan, breadcrumbs, chopped parsley, ground nutmeg, minced garlic, and egg.
2
Gently mix the ingredients until just combined. Do not overmix.
3
Use an ice cream scoop to form uniform meatballs. This helps keep them tender.
4
Heat butter and olive oil in a large skillet over medium-high heat.
5
Carefully place the meatballs in the hot skillet and brown them on all sides.
6
Pour the marinara sauce over the browned meatballs.
7
Add the heavy cream, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper to the skillet.
8
Gently stir the sauce to combine, being careful not to break the meatballs.
9
Cover the skillet, reduce the heat to low, and let it simmer until the meatballs are fully cooked through.
10
Serve the meatballs and creamy tomato sauce over a bed of cooked orzo.
11
Garnish with freshly grated parmesan cheese and more chopped fresh parsley before serving.

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Tips & Notes

Pro tips

Don't overmix the meatball mixture—stir just until ingredients combine. Overmixing toughens the chicken and creates dense balls.
Brown meatballs in butter and olive oil before simmering to develop a golden crust and deeper flavor.
Simmer gently over medium-low heat for 15–18 minutes to keep meatballs tender and prevent sauce from breaking.
Shred sun-dried tomatoes finely before adding to the sauce for even distribution and smoother texture.

Substitutions

Ricotta → Greek yogurt or mascarpone (maintains moisture and creaminess)
Sun-dried tomatoes → fresh tomato paste + a pinch of sugar (achieves similar depth with fresh tomatoes)
Breadcrumbs → panko or crushed crackers (keeps texture lighter and more tender)
Parmesan → Pecorino Romano (sharper, more assertive cheese flavor)

Storage & make-ahead

Store cooked meatballs and sauce in an airtight container up to 4 days. Reheat gently on the stovetop over low heat, or microwave in 30-second intervals.