Marry Me Chicken Meatballs
Yield: 4-6
Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Meatballs
1 lb
1 teaspoon
sun-dried tomato seasoning
3/4 teaspoon
salt
1/2 teaspoon basil
1 teaspoon
smoked paprika
1 teaspoon
Italian seasoning
1/2 cup
gluten free breadcrumbs (add 1-2 tbsp more if too wet)
1 large
egg
-
Preheat the oven to 400°F and lightly oil a baking sheet with a pastry brush.
-
Mix the meatball ingredients in a bowl until combined.
-
Place the meatballs 1.5 inches apart on the prepared baking sheet and bake for 7 minutes. Set aside.
Pasta With Sauce
12 oz
gluten-free penne pasta
2 1/2 tablespoons
tomato paste
1 1/2 tablespoon
sun-dried tomato oil from the jar
2 cups
spinach, diced
2 tablespoons
butter
1 tablespoon
minced garlic
2 tablespoons
minced onion
2 tablespoons
dried shallots
2 cups
chicken broth
1 cup
heavy cream
1 cup
shredded parmesan cheese
2 tablespoons
gluten-free flour
1 tablespoon
Italian seasoning
1/3 teaspoon
sweet smoked paprika
1/2 teaspoon
salt
3/4 teaspoon
basil + extra for garnish
-
Boil the pasta according to the directions on the box for al dente. Then, drain it and set it aside.
-
Melt the butter in a large skillet over medium heat.
-
Saute the minced garlic, minced onion, shallots, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dry basil in the butter and sun-dried tomato oil.
-
Add the flour and stir to combine.
-
Add the chicken broth, heavy cream, and spinach. Stir well and cook until the sauce begins to thicken. Then, add the parmesan and stir until melted.
-
Add the meatballs and simmer the sauce on medium-low until creamy.
-
Either serve the meatballs on skewers or gently mix the pasta into the meatballs and sauce.
-
Garnish with fresh basil and serve.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Marry Me Chicken Meatballs
Nicole Kendrick
@goldengracekitchen
Yield: 4-6
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Chicken Meatballs
1 lb
1 teaspoon
sun-dried tomato seasoning
3/4 teaspoon
salt
1/2 teaspoon basil
1 teaspoon
smoked paprika
1 teaspoon
Italian seasoning
1/2 cup
gluten free breadcrumbs (add 1-2 tbsp more if too wet)
1 large
egg
-
Preheat the oven to 400°F and lightly oil a baking sheet with a pastry brush.
-
Mix the meatball ingredients in a bowl until combined.
-
Place the meatballs 1.5 inches apart on the prepared baking sheet and bake for 7 minutes. Set aside.
Pasta With Sauce
12 oz
gluten-free penne pasta
2 1/2 tablespoons
tomato paste
1 1/2 tablespoon
sun-dried tomato oil from the jar
2 cups
spinach, diced
2 tablespoons
butter
1 tablespoon
minced garlic
2 tablespoons
minced onion
2 tablespoons
dried shallots
2 cups
chicken broth
1 cup
heavy cream
1 cup
shredded parmesan cheese
2 tablespoons
gluten-free flour
1 tablespoon
Italian seasoning
1/3 teaspoon
sweet smoked paprika
1/2 teaspoon
salt
3/4 teaspoon
basil + extra for garnish
-
Boil the pasta according to the directions on the box for al dente. Then, drain it and set it aside.
-
Melt the butter in a large skillet over medium heat.
-
Saute the minced garlic, minced onion, shallots, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dry basil in the butter and sun-dried tomato oil.
-
Add the flour and stir to combine.
-
Add the chicken broth, heavy cream, and spinach. Stir well and cook until the sauce begins to thicken. Then, add the parmesan and stir until melted.
-
Add the meatballs and simmer the sauce on medium-low until creamy.
-
Either serve the meatballs on skewers or gently mix the pasta into the meatballs and sauce.
-
Garnish with fresh basil and serve.
