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Marry Me Chicken Meatballs (gluten-free)

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5 from 3 reviews

These Marry Me Chicken Meatballs are a fun twist on the popular Marry Me Chicken dish. Made with all gluten-free ingredients, these meatballs are juicy, tender and flavorful. Such yummy and healthy dinner recipe to try. 

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins

Yield: Serves 4

Ingredients

Scale

Meatballs:

  • 1 garlic clove, minced
  • 1 egg
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup almond flour (or use breadcrumbs)
  • Sea salt and black pepper to taste
  • 1/2 teaspoons onion powder
  • 1 lb ground chicken (or use turkey)

Sauce:

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (omit if you don’t love spice)
  • 3 ounces sun-dried tomatoes, chopped
  • 1/4 cup freshly grated parmesan cheese
  • 1 cup chicken broth
  • 1 cup full-fat coconut milk
  • Fresh basil leaves, for serving

Instructions

  1. Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper or add an oven-safe wired rack on top
  2. In a large bowl, combine the meatball ingredients and mix all together (I use meat-handling gloves and my hands)
  3. Form into equal sized meatballs (about 2 tablespoons each)  and add to baking sheet
  4. Bake in oven on middle rack for about 12 to 15 minutes or until cooked through (165 degrees F)
  5. Meanwhile, begin making the sauce by melting the butter in a large skillet
  6. Add garlic, thyme, red pepper flakes and cook for 30 seconds
  7. Add in the cheese, sun-dried tomatoes, broth and milk and mix
  8. Bring to a simmer and continue to simmer, stirring occasionally as the sauce starts to golden around edges and reduce a bit
  9. Remove meatballs from oven and add meatballs to sauce and stir into the sauce and coat the meatballs with the sauce
  10. Simmer the meatballs in the sauce for about 10 minutes or so so the sauce thickens a bit and the meatballs simmer in it for flavor
  11. Garnish with fresh basil leaves with rice, pasta or as is

Notes

*Store leftovers in fridge for 5 days or freezer (cooked) for 2 months

  • Author: Rachel

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