Creamy Sun-Dried Tomato Chicken Meatballs in One Skillet Step-by-step instructions

Before you start

Before you begin cooking, organize all your ingredients and prepare your workspace. Mince the garlic cloves finely and chop the oil-packed sun-dried tomatoes into bite-sized pieces. Measure out the heavy cream and prepare the fresh basil.

Line a clean plate to hold the shaped meatballs. Ensure your ground chicken is kept cold in the refrigerator until the exact moment you are ready to mix and shape, which helps the mixture hold its form better during preparation.

Instructions

Shape the Meatballs

1. 1Shape the Meatballs
   In a large mixing bowl, combine the ground chicken and half of the minced garlic. Mix gently until just combined. Shape the mixture into 16 uniform, bite-sized meatballs and place them on a clean plate. Keep the raw poultry meatballs chilled in the refrigerator until you are ready to sear them.
   Look for The mixture should be cohesive and easily hold its shape without being too sticky.
   Tip Wetting your hands with cold water before shaping prevents the ground chicken mixture from sticking to your palms.

The meatballs should be perfectly round, uniform in size, and slightly tacky to the touch. They must be arranged in a single layer on your prepared plate without touching, preventing them from sticking together.

The raw mixture should look cohesive, with the minced garlic evenly distributed throughout the ground chicken. Ensure they are chilled and firm before they head into the hot skillet.

Sear the Meatballs

2. 2Sear the Meatballs
   Heat a large heavy-bottomed skillet over medium-high heat. Carefully add the meatballs in a single layer, ensuring they do not crowd the pan. Cook for 6 to 8 minutes, turning them occasionally, until they develop a deep golden-brown crust on all sides. Transfer the seared meatballs back to a clean plate.
   Look for The meatballs should release easily from the bottom of the skillet when they are ready to turn.
   Tip Do not crowd the skillet; sear the meatballs in batches if necessary to ensure a proper golden crust instead of steaming.

At the end of this phase, the meatballs should display a gorgeous, even golden-brown crust on all sides. They will not be fully cooked through yet, but they should feel firm enough to turn without breaking apart. The skillet will fill with a savory, roasted aroma, and you should see caramelized brown bits forming on the bottom of the pan, ready to flavor the upcoming cream sauce.

Build the Sauce and Simmer

3. 3Build the Sauce and Simmer
   Reduce the skillet heat to medium. Add the remaining minced garlic and chopped sun-dried tomatoes, stirring for 1 minute. Pour in the heavy cream, scraping up any browned bits from the pan. Bring the sauce to a rapid simmer, then return the meatballs to the skillet. Simmer uncovered for 5 to 7 minutes until the sauce is thick and glossy, and the meatballs are fully cooked to an internal temperature of 165°F (74°C). Garnish with fresh basil.
   Look for The sauce should reduce into a rich, orange-hued glaze that easily coats the back of a spoon.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer to check the center of the largest meatball to ensure it is perfectly cooked without drying out.

The sauce should be bubbling gently, having reduced into a glossy, thick, orange-hued gravy that beautifully coats the back of a spoon. The sun-dried tomatoes should be soft and fragrant, and the fresh basil wilted and bright green. Most importantly, the meatballs must be fully cooked, tender, and hot throughout, releasing steam when pressed gently with a wooden spoon.

Common mistakes

One common mistake is overcrowding the skillet during the searing phase. If the meatballs are packed too tightly, they will steam in their own moisture instead of searing, preventing that crucial golden-brown crust from forming.

Cook them in batches if necessary. Another pitfall is boiling the cream sauce too aggressively, which can cause the dairy to split or curdle. Keep the heat at a gentle, steady simmer to maintain a perfectly smooth, velvety texture.

How to tell it’s done

To guarantee the meatballs are perfectly cooked and safe to eat, always use an instant-read digital meat thermometer inserted into the thickest part of the largest meatball.

They are fully done and safe when they reach an internal temperature of 165°F (74°C). The meatballs should feel slightly springy to the touch, and when cut open, the meat should be completely opaque with clear juices, showing no traces of pink.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part