Marry Me Chicken Meatballs

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  2 tbsp Butter
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  0.5 cup Bread Crumbs, Dry, Plain
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  1 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  1 Egg, Whole, Large(44g)
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  0.3 tsp Garlic powder
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  0.3 tsp Oregano, Dried
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  2 tbsp Tomatoes, Sun-Dried, Packed In Oil
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  0.3 tsp ¼ tsp salt ($0.01)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.02)
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  1 tbsp Mayonnaise, Regular
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  1 tsp Soy Sauce, Low Sodium
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  2 tbsp Vegetable oil
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  3 Garlic(9g)
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  0.1 tsp Red pepper flakes
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  1 cup Low Sodium Chicken Broth
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  1 cup Cream, Heavy Whipping
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  14.5 oz Canned Diced Tomatoes
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  0.3 cup Spinach
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tbsp Basil, Fresh
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  0.5 tbsp Parsley, Fresh

Instructions

1. 1Mince the fresh garlic, sun-dried tomatoes, fresh basil, and fresh parsley; set aside. In a large sauté pan or braiser, melt the salted butter over medium heat and add the bread crumbs. Cook 3–5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool slightly.
2. 2In a large mixing bowl, combine the toasted bread crumbs, ground chicken, eggs, garlic powder, dried oregano, minced sun-dried tomatoes, mayonnaise, soy sauce, salt, and pepper. Gently mix with a fork or clean hands until just combined—do not overmix.
3. 3Wipe out the braiser and add the vegetable oil. Heat over medium-high heat until shimmering. Using an ice cream scoop or your hands, form the meat mixture into balls and place them in the hot oil. Cook 4–5 minutes until golden brown on the bottom, then turn and cook another 3–4 minutes until golden brown on at least 2 sides. Work in batches if needed to avoid crowding. Transfer browned meatballs to a plate.
4. 4Add the salted butter, minced fresh garlic, and red pepper flakes to the pan. Cook over medium heat 1–2 minutes until fragrant, scraping up any browned bits from the bottom.
5. 5Pour in the chicken broth and simmer over medium heat 3–4 minutes, stirring occasionally. Reduce heat to medium-low and slowly stir in the heavy whipping cream until fully incorporated.
6. 6Add the canned diced tomatoes, fresh spinach, Parmesan, and fresh basil and parsley. Stir to combine and bring to a gentle simmer over medium heat.
7. 7Return the browned meatballs to the pan, spooning sauce over them. Simmer over medium-low heat 15–20 minutes until the meatballs reach an internal temperature of 165°F at the thickest point.
8. 8Divide the meatballs and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.