Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- 1/2 cup sun-dried tomatoes, chopped
- Fresh basil for garnish
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined. Form into small meatballs, about 1 to 1.5 inches in diameter.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the heavy cream and sun-dried tomatoes. Bring to a gentle simmer, scraping up browned bits. Cook for 3-4 minutes until slightly thickened.
- Return the meatballs to the skillet with the sauce. Simmer for another 5 minutes to meld flavors. Garnish with fresh basil and serve.
Notes
- For extra flavor, add red pepper flakes or a splash of white wine to the sauce.
- Ensure the meatballs are cooked thoroughly for food safety.
- Serve over pasta or with rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free (with gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg
