Ingredients
Scale
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil for frying
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
- 1 small handful fresh basil, chopped or torn
Instructions
- In a large bowl, mix all meatball ingredients except olive oil until just combined. Form 1″ meatballs and place on a parchment-lined baking sheet.
- Heat olive oil in a skillet over medium-high heat. Fry meatballs in batches, 5 minutes each, turning often until browned. Transfer to a plate.
- Remove skillet from heat for 1–2 minutes. Drain excess oil but keep browned bits.
- Return skillet to medium heat. Add garlic and wine, bubbling for about 1 minute until reduced by half.
- Mix cornstarch with 2 tsp cold water to make a slurry.
- Stir in cream and tomato paste, then sun-dried tomatoes, oregano, crushed red pepper, and cornstarch slurry. Scrape up browned bits.
- Add meatballs back and cook 5 more minutes until meatballs are cooked through (165F) and sauce thickens.
- Sprinkle fresh basil, season with salt & pepper, and serve immediately.
Notes
- If using sun-dried tomatoes packed in oil, drain them. Slice if large.
- Nutrition info is approximate: Calories 639kcal, Protein 33g, Fat 46g, Saturated Fat 22g.
- © Salt & Lavender Inc. Sharing this post is appreciated; copying full recipes is prohibited.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried with Cream Sauce
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 639
- Sugar: 7 g
- Sodium: 638 mg
- Fat: 46 g
- Saturated Fat: 22 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 227 mg