Marry Me chicken meatballs with crispy potatoes in a creamy sauce with sun-dried tomatoes, Parmesan and spinach.
Marry Me chicken meatballs with crispy potatoes is one of those dishes that is truly packed with flavour. The classic Marry Me sauce with sun-dried tomatoes, Parmesan and spinach is creamy, rich and full of umami – and paired with juicy chicken meatballs, it tastes wonderful.
I’ve made my version with chicken meatballs that are baked in the oven while the potatoes turn golden and crisp alongside them. The halved potatoes go into the oven first, and when there are about 20 minutes of roasting time left, I put the meatballs in next to them.
That makes the whole thing very easy – you avoid having a lot of pans on the go, and in the meantime you can make the sauce on the hob. Finally, both meatballs and potatoes are tossed in the creamy sauce so everything is coated in that intense flavour.
You can of course also make the dish with pan-fried pieces of chicken breast or thigh fillet if you prefer. The sauce works beautifully either way.
Lighter version? If you’d like a lighter version, you can use a lower-fat cooking cream such as Cremefine 7% or 15% instead of cream. It still gives a lovely creamy consistency – just with fewer calories. I wouldn’t recommend cutting back on the Parmesan, though. It brings depth and plenty of umami, and it’s exactly what lifts the whole dish.
If you’d rather skip the white wine, you can replace it with extra stock and season with a little lemon juice at the end. That way you keep the fresh acidity without alcohol – and without the extra calories.
A genuinely delicious and easy dish that works both for a weeknight dinner and for when you want to make a little extra effort.
Marry Me Chicken Meatballs with Crispy Potatoes
Ingredients
Meatballs
- 600 g minced chicken
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 40 g Parmesan, finely grated
- 1 1/2 tbsp dried breadcrumbs
- 25 ml milk
- 1 egg
- Salt and freshly ground pepper
Sauce
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 140 g sun-dried tomatoes in oil, drained and roughly chopped
- 150 ml white wine (can be replaced with stock)
- 150 ml chicken stock
- 250 ml whipping cream (38% fat) or cooking cream
- 60 g Parmesan, finely grated
- 80 g fresh spinach
- 8 sprigs basil, leaves only
- Salt and freshly ground pepper
- Oil
For the potatoes and to serve
- 750 g small potatoes
- Oil
- Dried thyme, salt and freshly ground pepper
- A few fresh herbs to garnish, optional
Method
- Mix the ingredients for the meatball mixture together, season with salt and freshly ground pepper and chill the mixture if you have time.
- Toss the potatoes with a little oil, thyme, salt and freshly ground pepper, and roast them in the middle of an oven preheated to 200°C fan for about 30 minutes.
- Meanwhile, shape the mixture into meatballs and place them on a baking tray lined with baking parchment. Spray the tops with a little cooking spray.
- When the potatoes have roasted for 30 minutes, move the tray of potatoes to a lower shelf in the oven and place the tray of meatballs in the middle of the oven. Turn the oven up to 210°C fan and continue cooking the meatballs and potatoes for about 20 minutes, or until the meatballs are cooked through and the potatoes are crisp and golden.While the potatoes and meatballs are in the oven, make the sauce in a frying pan.
- Heat a splash of oil in a frying pan – ideally the oil from the sun-dried tomatoes – and fry the onion, garlic and sun-dried tomatoes until the onion is soft and translucent.
- Pour in the white wine and let it reduce, then add the stock and cream. Let the sauce simmer for 5-8 minutes – or until it thickens slightly.
- Stir the Parmesan into the sauce until it melts and season to taste with salt and freshly ground pepper. If you left out the white wine, it’s worth adding a little lemon juice to taste.
- Finally, stir in the spinach and fresh basil until the spinach wilts, and toss the meatballs and roasted potatoes in the sauce.
- Serve, topped with a few fresh herbs if you like.
Nutrition
Premium
Hvor meget salt og peber skal der i farsen.
Hej Jette
Som tommelfinger regel siger man at der skal bruges 1 – 1 1/2 tsk salt pr 500 gram kød.
Da der også er parmesan i disse vil jeg sige 1 tsk passer fint.
Kværnet peber er lidt efter smag – bare et godt kværn.
Jeg har desværre ikke mål på:)
Warm wishes, Dianna
Creme fine er ultra forarbejdet crap ingen grund til at opfordre til den slags alternativer når man laver gourmet opskrifter
Vand, SKUMMETMÆLK, vegetabilske olier (raps og palme#), modificeret stivelse, KÆRNEMÆLKSPULVER, MÆLKESUKKER, stabilisatorer (methylcellulose, xanthangummi, carrageenan), emulgator (polysorbate 60), sukker, aroma (MÆLK), farvestof (carotener).“
Brug en smule mindre fløde og lidt mere boullion hvis man frygter fedtet
Men fedt er smagsbærende …
Ellers dejlig version
Hej Iben
Tusind tak for din besked 🙂
Jeg bruger det yderst sjældent selv, da jeg foretrækker fløde. Men ved at mange bruger det og jeg får oftest spørgsmålet: Kan jeg bruge creme fine – så prøver egentlig bare at komme spørgsmålene i forkøbet og hjælpe læseren til at justere opskriften efter deres behov.
Men man kan naturligvis også gøre som du beskriver, nemlig mindre fløde og mere bouillon 🙂
Warm wishes, Dianna