40 Minute Creamy Sun Dried Tomato Chicken Meatballs You’ll Crave

Let me tell you about the first time I made these creamy sun-dried tomato chicken meatballs with crispy prosciutto – it was pure kitchen magic! I’ll never forget how my sister’s eyes lit up when she took that first bite. “This tastes like a fancy restaurant dish!” she said, reaching for seconds before I’d even sat down. The secret? That luscious cream sauce hugging tender meatballs packed with sun-dried tomatoes, all topped with those irresistible salty-crispy prosciutto bits. Best part? You can whip this up in just 40 minutes (15 prep, 25 cooking) for 4 generous servings. Trust me, once you try this combo of creamy, tangy, and crispy textures, it’ll become your new weeknight hero.

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

Oh my goodness, where do I even start? These meatballs check all the boxes:

• Quick weeknight magic: From bowl to table in 40 minutes flat – faster than takeout!
• Flavor explosion: That sweet-tangy sun-dried tomato punch against salty, crispy prosciutto? Absolute perfection.
• Protein powerhouse: Packed with 32g protein per serving to keep you full and happy.
• Fancy enough for guests: Looks and tastes like you spent hours, but shh…our little secret.
• Creamy dreamy sauce: That luscious heavy cream coating will have you licking the spoon.

Seriously, what’s not to love? Even my picky nephew gobbles these up!

Ingredients for Creamy Sun-Dried Tomato Chicken Meatballs with Crispy Prosciutto

Okay, let’s gather our kitchen treasures! Here’s everything you’ll need to make these heavenly meatballs – I’ve grouped them so you can prep like a pro:

• For the meatballs: 1 lb ground chicken (thigh meat works best for juiciness), 1/4 cup sun-dried tomatoes (chopped small – I use the oil-packed ones for extra flavor), 1/4 cup freshly grated Parmesan (none of that pre-shredded stuff!), 1/4 cup breadcrumbs (I like panko for crunch), 1 egg (room temp binds better), 2 cloves garlic (minced fine), 1 tsp dried oregano (rub between fingers to wake it up), 1/2 tsp salt, 1/4 tsp black pepper
• For the crispy prosciutto: 3 oz thinly sliced prosciutto (get it from the deli counter if you can), 1 tbsp olive oil (just enough to crisp it up)
• For that luscious cream sauce: 1/2 cup heavy cream (yes, heavy – half-and-half just won’t cut it here)

See? Simple ingredients, but when they come together? Magic happens!

How to Make Creamy Sun-Dried Tomato Chicken Meatballs with Crispy Prosciutto

Alright, let’s get cooking! I’ll walk you through each step like I’m right there in the kitchen with you – apron on, wooden spoon in hand. This process is easier than you think, but a few key moves make all the difference. You’ll be amazed how these simple steps transform into something spectacular!

Step 1: Prepare the Meatball Mixture

First things first – preheat that oven to 400°F (200°C) so it’s nice and toasty when we’re ready. Now, grab your biggest mixing bowl (I always use my grandma’s yellow ceramic one – it’s my good luck charm). Add the ground chicken, chopped sun-dried tomatoes, Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Here’s my secret: use your hands to mix! Dig in like you’re kneading very gentle bread – just until everything comes together. Overmixing makes tough meatballs, and we want tender little clouds of joy. The mixture should be moist but hold its shape when you form it. Pro tip: refrigerate for 10 minutes if it feels too sticky – makes shaping way easier!

Step 2: Bake the Meatballs

Line a baking sheet with parchment (no sticking disasters today!). Roll the mixture into 1.5-inch balls – I use a cookie scoop for even sizes. Space them about an inch apart – they shouldn’t touch. Pop them in the oven for 20 minutes. You’ll know they’re done when they’re golden brown and register 165°F (74°C) inside. Don’t peek before 15 minutes though – we want that nice caramelization on the bottoms! Transfer them to a plate using a spatula – they’ll be tender, so be gentle.

Step 3: Crisp the Prosciutto

While the meatballs bake, let’s make that crispy prosciutto magic happen! Heat olive oil in a skillet over medium heat. Tear the prosciutto into rustic pieces (they’ll crisp more evenly than whole slices). Cook for 1-2 minutes per side until they curl up and turn translucent golden – watch closely because they go from perfect to burnt in seconds! Transfer to a paper towel-lined plate. The residual heat will finish crisping them as they cool. Save that flavorful oil in the pan – we’re using it next!

Step 4: Make the Cream Sauce

Using the same skillet (all those delicious brown bits = flavor gold!), pour in the heavy cream. Bring to a gentle simmer over medium-low heat – no boiling! Stir constantly for about 2 minutes until it thickens slightly. It should coat the back of a spoon but still be pourable. Taste and add a pinch of salt if needed (remember, the prosciutto is salty!). The aroma at this point is insane – garlicky, creamy goodness that’ll make your stomach growl.

Step 5: Combine and Serve

Now for the grand finale! Reduce the heat to low and add the baked meatballs to the cream sauce. Gently toss them around with a spoon until each one wears a shiny coat of that luscious sauce – about 1 minute. Transfer to your prettiest serving dish (this beauty deserves it!) and shower with those crispy prosciutto pieces. The contrast of textures is everything – creamy, tender meatballs with those salty, crunchy bits on top. Grab some crusty bread to mop up every last drop of sauce, and prepare for the compliments to roll in!

Tips for Perfect Creamy Sun-Dried Tomato Chicken Meatballs

Want to take these meatballs from great to mind-blowing? Here are my hard-earned kitchen secrets:

• Breadcrumb wisdom: Fresh breadcrumbs soak up moisture better than store-bought. Just pulse day-old bread in your food processor!
• Salt savvy: Go easy on salt until you’ve tasted your prosciutto – some brands are saltier than others.
• Size matters: Keep meatballs around 1.5 inches for even cooking – I use an ice cream scoop for perfect rounds every time.
• Don’t crowd the pan: Leave space between prosciutto pieces when crisping so they get evenly golden, not steamed.

Follow these simple tricks and you’ll be a meatball maestro in no time!

Serving Suggestions for Creamy Sun-Dried Tomato Chicken Meatballs

Oh, the possibilities! These meatballs are like the social butterflies of your dinner table – they play well with everyone. My absolute favorite way? Toss them with al dente pappardelle pasta – those wide ribbons cradle every drop of that luscious cream sauce. For a lighter option, they’re fabulous over a bed of peppery arugula (the cream makes the BEST dressing when it drips down!). And don’t even get me started on serving them with warm, crusty bread – perfect for sopping up every last bit of sauce. Presentation tip: scatter extra crispy prosciutto on top and a sprinkle of fresh basil leaves for that “I meant to do that” gourmet look!

Storage and Reheating Instructions

Here’s the beautiful thing about these meatballs – they’re almost better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the cooled meatballs (without sauce) on a baking sheet, then transfer to freezer bags for up to 2 months. To reheat, my favorite method is gently warming them in a skillet with a splash of cream to revive that luscious texture. Microwaving works in a pinch (30-second bursts, stirring between), but the stovetop keeps them from drying out. That crispy prosciutto? Always add it fresh when serving – it loses its magic if stored with the sauce.

Nutritional Information

Now, I’m no dietitian, but here’s the scoop on what’s in these delicious meatballs (because we all like to know what we’re eating, right?). Each serving packs about 420 calories with 28g of that good, satisfying fat (hey, heavy cream isn’t called “heavy” for nothing!). You’re looking at a solid 32g of protein per serving too – perfect for keeping you full and energized. Just a heads up – these numbers are estimates since brands and ingredient sizes vary. But honestly? When something tastes this good, who’s counting?

FAQs About Creamy Sun-Dried Tomato Chicken Meatballs

Can I substitute the heavy cream? Oh, I get asked this all the time! While heavy cream gives that luxe texture, you can use half-and-half in a pinch – just simmer it a bit longer to thicken. For dairy-free, coconut cream works surprisingly well (add a squeeze of lemon to balance the sweetness). My aunt swears by evaporated milk too – whatever keeps the sauce creamy!

How do I make this gluten-free? Easy-peasy! Just swap regular breadcrumbs for gluten-free panko or crushed gluten-free crackers. I’ve even used almond flour when I was in a bind – gives a lovely nutty flavor that plays nice with the sun-dried tomatoes. Check your prosciutto too – some brands use gluten in processing.

Help! My meatballs dried out when reheating. No worries – we’ve all been there! The trick is adding a splash of broth or extra cream when rewarming. Cover the pan and go low-and-slow – those 20 extra seconds make all the difference. And never, ever microwave uncovered – that’s the express lane to Dry Meatball City!

Can I prep these ahead? You bet! Mix the meatball ingredients (hold the breadcrumbs) the night before – add breadcrumbs just before forming. The unbaked meatballs keep beautifully in the fridge for 24 hours. For freezing, bake first then freeze – they’ll reheat like champs in that creamy sauce.

What if my prosciutto isn’t getting crispy? Two words: paper towels! Pat those slices bone-dry before cooking. If they’re still being stubborn, crank the heat a smidge and don’t overcrowd the pan – they need personal space to crisp up properly. Burnt prosciutto is sad prosciutto!

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