Recipes

We’re Already Married Chicken Meatballs

By
Mary Berg

Published: 

Excerpted from Mary’s Comfort Classics by Mary Berg. Copyright © 2026 Mary Berg. Photographs by Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

We're Already Married Meatballs (Kyla Zanardi)
Portions
Serves 4

Ingredients

For the meatballs:

  • 1 teaspoon olive oil, plus more for drizzling
  • 1 yellow onion, finely diced
  • Kosher salt
  • Freshly ground black pepper
  • 1 garlic clove, minced
  • ¼ cup breadcrumbs
  • ¼ cup milk 1egg
  • 1 cup grated Parmigiano-Reggiano
  • 2 tablespoons each chopped fresh parsley and basil
  • 1 lb ground chicken

For the sauce & serving:

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 cup whipping cream
  • ½–1 cup grated Parmigiano- Reggiano
  • ½–1 teaspoon crushed red pepper flakes
  • ⅓ cup sliced sundried tomatoes Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons each chopped fresh parsley and basil, for serving
  • Cooked pasta or crusty bread, for serving

Directions

  1. For the meatballs, preheat your oven to 400°F and line a sheet pan with parchment paper.
  2. Heat a high-sided sauté pan over medium heat and add the oil and onions. Season with salt and pepper and cook until lightly softened and golden, 2 to 3 minutes. Add the garlic and continue to cook for 30 seconds, then remove the pan from the heat and let cool.
  3. Meanwhile, in a large mixing bowl, stir the breadcrumbs and milk together. Add the egg, Parmigiano-Reggiano, parsley, basil, and cooked onion mixture. Toss lightly to combine, then add the chicken and continue to gently toss and mix until evenly combined.
  4. Using a spoon or small spring-loaded ice cream scoop, scoop small mounds (about 2 tablespoons) onto the prepared sheet pan. Drizzle with oil and lightly roll into meatballs. Roast the meatballs for 15 to 18 minutes, or until cooked to 165°F, then broil on high for 2 minutes for a little golden color on top. Set aside.
  5. Meanwhile, prepare the sauce. Place the high-sided sauté pan back over medium heat and add the butter and garlic. Cook for 30 seconds, then whisk in the flour. Allow the flour to toast for 30 seconds to 1 minute, then whisk in the tomato paste. Cook for another 30 seconds to 1 minute, then slowly begin whisking in the chicken broth. Add the cream, bring to a simmer, and allow the sauce to bubble away until thickened, about 5 minutes. Stir in the cheese and red pepper flakes to taste, and sundried tomatoes, and season to taste with salt and pepper.
  6. Stir in the cooked meatballs and scatter with the parsley and basil. Serve over your favorite pasta or with a few hunks of crusty bread.