Marry Me Chicken Meatballs with Crispy Potatoes

Marry Me kyllingekødboller med sprøde kartofler og cremet sauce

Marry Me Chicken Meatballs with Crispy Potatoes

Recipe for chicken meatballs and crispy potatoes in a creamy sauce with sun-dried tomatoes and Parmesan.

Course Main course

Cuisine Danish, Italian

Nøgleord Meatballs, One-pan dish

Total Time 1

Servings servings

Calories 855kcal

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

Instructions

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