Marry Me Chicken Meatballs

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  Butter(30g)
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  Bread Crumbs, Dry, Plain(120g)
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  Ground Chicken(454g)

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

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  Egg, Whole, Large
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  Garlic powder(1g)
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  Oregano, Dried(1g)
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  Basil, Fresh(5g)
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  Tomatoes, Sun-Dried, Packed In Oil(30g)
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  ¼ tsp salt ($0.01)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.02)
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  Mayonnaise, Regular(15g)
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  Soy Sauce, Low Sodium(5g)
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  Vegetable oil(30g)
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  Garlic
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  Butter(30g)
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  Red pepper flakes(1g)
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  Low Sodium Chicken Broth(240g)
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  Cream, Heavy Whipping(240g)
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  Canned Diced Tomatoes(411g)
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  Spinach(80g)
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  Parmesan Cheese(120g)

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

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  Basil, Fresh(15g)
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  Parsley, Fresh(8g)

Instructions

1. 1Gather the ingredients.
2. 2Prepare fresh ingredients: mince sun-dried tomatoes, basil, and parsley.
3. 3In a large sauté pan or braiser, melt 2 Tbsp salted butter and add breadcrumbs. Stir together and toast breadcrumbs until golden brown and fragrant. Remove from heat once toasted.
4. 4In a large mixing bowl, combine toasted breadcrumbs, ground chicken, egg, garlic powder, dried oregano, dried basil, finely minced sun-dried tomatoes, salt, pepper, mayonnaise, and soy sauce.
5. 5Gently mix using a fork or clean hands until well-combined. Wipe out the braiser or sauté pan you used to toast the bread crumbs. Add 2 Tbsp vegetable oil to the pan and set it to medium heat.
6. 6Using an ice cream scoop (ours is 4 oz), scoop level portions of the meat mixture into the hot oil in the braiser, searing the meatballs.
7. 7Turn the meatballs after about 4 minutes until they are golden brown on at least 2 sides. Remove from the pan and continue this step until all meatballs are evenly browned.
8. 8Mince the garlic (I cheated and used a garlic press—so easy) and add 2 Tbsp of butter to the pan with minced garlic and chili flakes. Cook until fragrant, about 2 minutes.
9. 9Add chicken broth to the pan and let simmer for 3-4 minutes, scraping up any bits of chicken from the bottom of the pan.
10. 10Reduce the heat to medium-low and add room-temperature heavy cream.
11. 11Then, add strained tomatoes, frozen spinach, grated Parmesan, and fresh herbs. Stir to combine and bring to a simmer.
12. 12Add the browned chicken meatballs back to the pan.
13. 13Spoon the sauce over the meatballs as they finish cooking.
14. 14Your meatballs are done once they reach an internal temperature of at least 165°F. (I cooked mine for an additional 15-20 minutes until done.)