Marry Me Meatballs
Marry Me Meatballs are made with Italian sausage and simmered in a creamy sun dried tomato sauce. Easy skillet dinner perfect for pasta or mashed potatoes.
Servings: 4
Calories: 749kcal
Ingredients
- 1 pound sweet Italian sausage
- 1 egg
- 1 slice bread torn into pieces
- 2 tablespoons milk
- ½ cup onion finely diced
- 2 tablespoons olive oil
- ⅓ cup butter
- 8 ounces mushrooms baby bella or white - sliced
for the sauce
- 1 tablespoon minced garlic
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons corn starch
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup sun dried tomatoes
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon chili flakes
- ½ cup Parmesan cheese grated
- 1 tablespoon fresh herbs basil, thyme or parsley
- cooked spaghetti for serving
Instructions
- Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg and diced onion. Mix just until combined and roll into meatballs.
- Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg and diced onion. Mix just until combined and roll into meatballs.
- Heat olive oil in a large skillet and sear the meatballs on all sides until browned. Remove to a plate and set aside.
- Add butter to the skillet and sauté sliced mushrooms until golden. Stir in minced garlic and cook just until fragrant.
- Pour in chicken broth, stirring to loosen any browned bits from the pan.
- Mix corn starch into heavy cream whisking into the chicken broth mixture.
- Add chopped sun dried tomatoes. Season with basil, oregano, salt, and pepper. Simmer until slightly thickened.
- Return the meatballs to the skillet and spoon sauce over the top. Let simmer for 10–15 minutes, until meatballs are cooked through.
- Mix parmesan cheese into the sauce just before serving.
- Garnish with fresh herbs if desired.
- Serve over cooked spaghetti.
Notes
- Add greens: Stir in a handful of spinach or kale to the sauce before serving.
- Make ahead: Meatballs can be mixed and rolled a day ahead, then cooked when ready to serve
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat: Cook in a skillet over medium heat, add a splash of milk or broth to thin the sauce.
Nutrition
Calories: 749kcal | Carbohydrates: 28g | Protein: 30g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1975mg | Potassium: 1059mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1972IU | Vitamin C: 45mg | Calcium: 284mg | Iron: 14mg
