Creamy Tuscan-Style Chicken Meatballs in Garlic Cream Sauce Tips, FAQ & printable recipe

Tips for success

To achieve the absolute best texture, let the chicken meatballs rest at room temperature for about 15 minutes before searing if they were refrigerated. This helps them sear more evenly without dropping the temperature of the skillet too quickly when they are added.

If you find your cream sauce is thickening too quickly or becoming too heavy, you can easily adjust the consistency by splashing in a tablespoon or two of chicken broth, water, or pasta water. This will loosen the sauce slightly while maintaining its velvety texture and rich flavor.

Variations

• Spicy Tuscan Meatballs: Add a half teaspoon of crushed red pepper flakes to the skillet along with the garlic and sun-dried tomatoes to infuse the cream sauce with a warm, fiery kick.
• Spinach and Cream Meatballs: Stir in two cups of fresh baby spinach leaves during the last two minutes of simmering, allowing them to wilt beautifully into the velvety tomato cream sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days. Cool for no more than 2 hours before refrigerating.

Freezer

Freeze cooked meatballs in sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat gently in a skillet over medium-low heat, adding a splash of milk or broth to loosen the cream sauce, until warmed through.

Store any leftover meatballs and sauce in an airtight container in the refrigerator within two hours of cooking. Kept properly cold, they will remain fresh and delicious for up to three to four days.

The flavors will continue to develop and deepen as they sit, making the leftovers taste even more spectacular the next day.

You can easily prep this entire dish ahead of time. Keep the chicken meatballs in the refrigerator until ready to cook.

You can also chop the garlic and sun-dried tomatoes up to 24 hours in advance and store them in airtight containers in the fridge. When you are ready to serve, simply sear the meatballs and build the fresh cream sauce as directed.

Serving ideas

These creamy meatballs are incredibly versatile and pair beautifully with a variety of starches that can soak up the rich, velvety sun-dried tomato sauce.

Serve them over a bed of al dente fettuccine, angel hair, or penne pasta for a classic meal. They are also absolutely spectacular served alongside a mountain of garlic mashed potatoes or creamy polenta.

For a lighter option, serve the meatballs over zucchini noodles, roasted spaghetti squash, or a bed of steamed riced cauliflower.

No matter how you choose to serve them, be sure to accompany the dish with a sharp, green side salad dressed in a bright vinaigrette to cut through the richness of the cream, and plenty of warm, crusty bread to swipe up every last drop of the luxurious sauce.

Frequently asked questions

Recipe card

Creamy Tuscan-Style Chicken Meatballs in Garlic Cream Sauce

Prep 10 minCook 20 minRest 5 minTotal 35 minServes 4

Ingredients

• 1 lb chicken meatballs, store-bought or pre-made
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• fresh basil, chopped, for serving

Instructions

1. Heat a large skillet over medium-high heat. Add the chicken meatballs to the sizzling pan, leaving space between each one. Sear for 5 to 6 minutes, turning occasionally, until they develop a deep golden-brown crust on all sides. Remove the meatballs from the skillet and set them aside on a plate.
2. Reduce the skillet heat to medium. In the same pan with the remaining drippings, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes, stirring constantly to prevent the garlic from burning, until highly fragrant.
3. Pour the rich heavy cream into the skillet over the sautéed garlic and sun-dried tomatoes. Bring the liquid to a gentle simmer, stirring to combine the ingredients and dissolve any remaining browned bits from the bottom of the pan.
4. Return the seared meatballs to the simmering sauce along with any accumulated juices. Simmer gently for 8 to 10 minutes, basting the meatballs with the velvety cream sauce, until they are fully cooked through and register an internal temperature of 165°F (74°C) on an instant-read digital food thermometer.
5. Remove the skillet from the heat. Scatter the freshly chopped basil over the glistening golden meatballs and thick cream sauce. Let the dish rest for 5 minutes before serving to allow the sauce to settle and thicken further.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

6 g

Fat

34 g

Fiber

1 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.