35 Minute Creamy Sun Dried Tomato Chicken Meatballs with Crispy Prosciutto Bliss

There’s something magical that happens when you combine creamy sun-dried tomato chicken meatballs with crispy prosciutto – it’s like all my favorite Italian flavors decided to throw a party in one skillet. I first made this dish on a rainy Sunday when I wanted comfort food but didn’t feel like spending hours in the kitchen. The result? Pure magic! After testing this recipe at least a dozen times (much to my family’s delight), I’ve perfected the balance of tender chicken, tangy sun-dried tomatoes, and that irresistible salty crunch from the prosciutto.

What makes these meatballs special isn’t just their incredible flavor – it’s how easily they come together. In about 35 minutes, you can transform simple ingredients into something that tastes like it came from a cozy trattoria. The secret weapon? That luscious cream sauce that clings to every bite, making these meatballs just as delicious over pasta as they are on their own. Trust me, once you try this combination, you’ll be making it on repeat!

Why You’ll Love These Creamy Sun-Dried Tomato Chicken Meatballs

Oh, where do I even start? These little flavor bombs have become my go-to weeknight miracle for so many reasons:

• Quick prep magic: From bowl to table in 35 minutes – perfect for when hunger strikes fast!
• Crazy-good flavor: The sun-dried tomatoes and garlic give that sweet-savory punch, while the crispy prosciutto adds that salty crunch you’ll obsess over.
• Perfect texture: Tender inside, golden outside, swimming in that dreamy cream sauce – every bite is pure comfort.
• Versatile superstar: Serve them over pasta, with crusty bread, or even on toothpicks as fancy appetizers!

Seriously, these meatballs are the dinner hero you didn’t know you needed.

Ingredients for Creamy Sun-Dried Tomato Chicken Meatballs

Gathering the right ingredients makes all the difference with these meatballs! Here’s exactly what you’ll need – I’ve learned through trial and error that these specifics create the perfect texture and flavor:

• 1 lb ground chicken (I prefer thigh meat for extra juiciness, but breast works too)
• 1/4 cup finely chopped sun-dried tomatoes (oil-packed, drained well – save that flavorful oil!)
• 1/2 cup fresh breadcrumbs (not the dry kind – tear up day-old Italian bread for best results)
• 1 large egg, beaten (room temperature helps everything bind better)
• 2 cloves garlic, minced (or more if you’re garlic-obsessed like me)
• 1/4 cup grated Parmesan cheese (the good stuff, not the green can!)
• 1/2 tsp salt (I use kosher – adjust to your taste)
• 1/4 tsp black pepper (freshly cracked makes a difference)
• 4 thin slices prosciutto (cut into strips before crisping)
• 1 tbsp olive oil (or use that reserved sun-dried tomato oil for extra flavor)
• 1/2 cup heavy cream (don’t skimp – this makes the sauce luxurious)
• 1/4 cup chicken broth (low-sodium lets you control the salt)
• Fresh basil (for that gorgeous green finish)

See? Nothing too fancy, but each ingredient plays its part perfectly. Now let’s get cooking!

Equipment You’ll Need

You won’t need anything fancy for these meatballs – just a few kitchen basics:

• Large mixing bowl (for combining all those delicious ingredients)
• Oven-safe skillet (my trusty cast iron works perfectly)
• Baking sheet (for crisping up that prosciutto)
• Tongs (for flipping meatballs without breaking them)
• Optional: Meatball scoop or cookie scoop (makes portioning a breeze!)

That’s it! Now let’s get those meatballs rolling.

How to Make Creamy Sun-Dried Tomato Chicken Meatballs

Alright, let’s dive into the fun part – making these irresistible meatballs! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along and soon you’ll be enjoying that magical combo of creamy, tangy, and crispy goodness.

Preparing the Meatball Mixture

First things first – preheat your oven to 400°F (200°C). Now, grab that large mixing bowl and let’s get messy! Combine the ground chicken, sun-dried tomatoes, breadcrumbs, egg, garlic, Parmesan, salt, and pepper. Here’s my secret: use your hands to gently mix everything together until just combined. Overmixing makes tough meatballs, and we want tender bites of heaven!

Once mixed, I like to let the mixture sit for 5 minutes – this helps the breadcrumbs absorb moisture so your meatballs hold together better. Then roll them into 1-inch balls (about the size of a ping pong ball). Pro tip: wet your hands slightly to prevent sticking!

Cooking the Crispy Prosciutto

While your oven heats up, let’s make those prosciutto strips crispy. Heat your skillet over medium heat (no oil needed – prosciutto has enough fat). Lay out the strips and cook for about 2 minutes per side until they’re beautifully curled and crisp like little bacon ribbons. Transfer them to a paper towel-lined plate – they’ll continue crisping as they cool.

Don’t wipe out the skillet! Those browned bits are flavor gold we’ll use for the sauce.

Making the Creamy Sauce

Now for the magic! In that same skillet, add the olive oil and brown your meatballs in batches – about 2 minutes per side. They don’t need to be cooked through yet, just nicely golden. Transfer them to a baking sheet and pop in the oven for 10 minutes to finish cooking.

While they bake, make that luscious sauce. Pour the heavy cream and chicken broth into the skillet, scraping up all those delicious browned bits. Simmer for 3 minutes, stirring frequently – you’ll see it thicken slightly. When the meatballs come out of the oven, add them back to the skillet, swirling to coat in that creamy goodness. Let them soak up the sauce for 2 more minutes.

Finish with that crispy prosciutto on top and fresh basil leaves. Oh my – your kitchen smells amazing right now!

Tips for Perfect Creamy Sun-Dried Tomato Chicken Meatballs

After making these meatballs more times than I can count, I’ve picked up some tricks that make all the difference:

• Chill before rolling: Pop the mixture in the fridge for 15 minutes – it firms up and makes shaping so much easier!
• Cookie scoop secret: Use a small scoop for perfectly even meatballs every time. No more guessing sizes!
• Deglaze like a pro: When making the sauce, really scrape up those browned bits in the pan – that’s where the magic flavor lives.
• Don’t overcrowd: Brown meatballs in batches so they get that gorgeous golden crust instead of steaming.

Trust me, these little tweaks take your meatballs from good to “can I have thirds?” amazing!

Serving Suggestions

Oh, the possibilities with these meatballs! My absolute favorite way is piled high over a bed of al dente pappardelle pasta – those wide noodles catch every drop of that creamy sauce. For something simpler, just grab some crusty bread to mop up the goodness. And don’t skip the fresh basil garnish – those green leaves add a pop of color and freshness that makes the whole dish sing!

Feeling fancy? These make killer appetizers too – just spear them with toothpicks alongside the crispy prosciutto for easy grabbing. Dinner party win!

Storing and Reheating

Here’s the good news – these meatballs taste even better the next day! Store them in an airtight container with all that luscious sauce for up to 3 days in the fridge. When reheating, gently warm them in a skillet with a splash of chicken broth to keep them moist. Microwave works in a pinch, but the stovetop method keeps that perfect creamy texture. Pro tip: crisp up fresh prosciutto when reheating – it stays crunchier than storing it with the meatballs!

Nutritional Information

Just so you know what you’re enjoying (because let’s be real – you’re going to enjoy every bite!): Each serving of these creamy sun-dried tomato chicken meatballs clocks in at about 320 calories, with 18g of that good fat and a solid 28g of protein to keep you satisfied. Remember – these are estimates that might change slightly based on your exact ingredients. But hey, with flavors this good, who’s counting?

FAQs About Creamy Sun-Dried Tomato Chicken Meatballs

Can I use turkey instead of chicken?
Absolutely! Ground turkey works beautifully and keeps the meatballs nice and moist. Just stick with dark meat turkey if you can – it has more fat to prevent drying out. The flavor still pairs perfectly with the sun-dried tomatoes and prosciutto.

How to make this dairy-free?
Easy swaps! Use dairy-free Parmesan and substitute the heavy cream with full-fat coconut milk. The sauce won’t be quite as thick, but it’ll still be delicious. For extra richness, add a spoon of that sun-dried tomato oil to the sauce.

Can I freeze the meatballs?
You bet! Freeze the baked meatballs (without sauce) on a tray first, then transfer to bags. They’ll keep for 3 months. Thaw in the fridge overnight, then reheat in simmering sauce. The prosciutto is best made fresh though – it loses its crispness when frozen.

Can I make these ahead for a party?
Totally! Prepare everything up to baking the meatballs, then refrigerate for up to 24 hours. When guests arrive, just finish baking and make the sauce. The prosciutto only takes minutes to crisp up right before serving.

What if I don’t have fresh breadcrumbs?
No worries! Panko works in a pinch (use 1/3 cup since it’s drier). Or toast 2 slices of bread, tear into pieces, and pulse in a food processor. Just avoid the pre-packaged dry breadcrumbs – they make the meatballs too dense.

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