Marry Me Chicken Meatballs
A high protein twist on the viral marry me chicken recipe, this meatball version is perfect meal prepping for easy weeknight dinners throughout the week.
Introduction
These Marry Me Chicken Meatballs are a delightful twist on the viral favourite Marry Me Chicken, transforming the dish into bite-sized morsels of joy. Made with chicken mince, the meatballs are seasoned with Italian herbs and drenched in a creamy sun-dried tomato sauce with all those dreamy flavours bursting through – simply irresistible.
Ingredients
| For the meatballs: | |
|---|---|
| 500g | chicken mince (5% fat) |
| 70g | fresh breadcrumbs |
| 1 | egg, beaten |
| 1 tbsp | olive oil |
| 1 tsp | paprika |
| 1 tsp | onion powder |
| 1 tsp | Italian herb seasoning |
| 1 tsp | garlic paste |
| ½ tsp each | salt and pepper |
| For the mash: | |
| 800g | potatoes, peeled and halved (if large) |
| For the sauce: | |
| 1 tbsp | light butter |
| 200g | baby tomatoes, halved |
| 80g | sun-dried tomatoes, roughly chopped |
| 1 tsp | garlic paste |
| large handful | spinach, roughly chopped |
| 100ml | single cream (I use Elmlea) |
| 400ml | chicken stock |
| 30g | Parmesan, grated |
Method
Add the potatoes to a large pan of salted water, bring to the boil and cook for 10–15 minutes or until tender.
Meanwhile, make the meatballs. Combine all the ingredients for the meatballs in a large bowl, then mix well using your hands. Using an ice-cream scoop or your hands, mould the mince mixture into 16–20 evenly-sized meatballs.
Warm the butter (for the sauce) in a large pan over a medium heat. Once melted, add the meatballs to the pan and fry in the butter for 7–8 minutes or until brown all over.
Once browned, add the tomatoes, sun-dried tomatoes, garlic paste and spinach to the pan with the meatballs, then cook for a further 2 minutes.
Pour the cream and chicken stock into the pan, then allow everything to simmer for 3–4 minutes. If not serving immediately, leave to cool completely.
Once cooked, drain the potatoes, return them to the pan and mash together until smooth. If not serving immediately, leave to cool completely.
Divide the mash evenly between four meal prep containers, add four or five meatballs to each container, then drizzle any remaining sauce over the top. Scatter the grated Parmesan on top. Seal with the lids.
Store in the fridge and consume within 2–3 days.
Nutrition: 556 calories, 37g protein, 57g carbs, 20g fat.
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