Ingredients:

  • 1 lb Ground Chicken (preferably thigh meat)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese (for meatballs)
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, minced
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 Tbsp Olive Oil
  • 1/2 cup Sun-Dried Tomatoes in Oil, drained
  • 1 medium Shallot, finely minced
  • 1 cup Chicken Broth (low sodium)
  • 3/4 cup Heavy Cream (35% fat)
  • 1/4 cup Parmesan Cheese (for finishing sauce)
  • 1/2 tsp Garlic Powder
  • Pinch Red Pepper Flakes (optional)
  • 1 Tbsp Fresh Basil, chopped (for garnish)

Instructions:

  1. Prepare Meatball Mixture: In a large bowl, gently combine ground chicken, panko, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Do not overmix.
  2. Form Meatballs: Lightly dampen hands and form the mixture into uniform 1.5-inch (4 cm) balls. Set aside on a plate.
  3. Sear Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, turning gently until they have a nice crust on all sides. Remove and set aside.
  4. Sauté Aromatics: Lower the heat to medium. Add minced shallot to the residual fat in the pan and sauté until softened (about 3 minutes). Stir in the chopped sun-dried tomatoes and garlic powder.
  5. Deglaze & Build Sauce Base: Pour in the chicken broth, scraping up any browned bits (the fond) from the bottom of the pan.
  6. Simmer Meatballs: Carefully return the seared meatballs to the skillet. Reduce heat to low, cover, and let simmer for 15–18 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C).
  7. Finish the Sauce: Uncover. Stir in the heavy cream and the finishing Parmesan cheese. Let the sauce simmer gently, uncovered, for 3–5 minutes until it has thickened slightly. Taste and adjust seasoning.
  8. Serve: Garnish generously with fresh basil and serve immediately over pasta or zucchini noodles.