Marry Me Chicken Meatballs in Creamy Garlic Sauce

😋 Marry Me Chicken Meatballs in Creamy Garlic Sauce sounds like something that would fit right into your kitchen. Tender chicken meatballs, a rich garlic Parmesan cream sauce, and those wonderful sun-dried tomatoes that give the dish its signature flavour.

Ingredients

For the chicken meatballs

3 cloves garlic, minced

1 tsp Italian seasoning

½ tsp onion powder

¼ tsp black pepper

2 tbsp milk

2 tbsp olive oil, for frying

For the creamy garlic sauce

2 tbsp butter

4 cloves garlic, minced

⅓ cup sun-dried tomatoes, drained and chopped

1 tbsp all-purpose flour

1 cup chicken broth, preferably lower-sodium

1 cup heavy cream (35% whipping cream)

½ cup freshly grated Parmesan cheese

1 tsp Italian seasoning

¼ tsp black pepper

¼ tsp red pepper flakes, optional

2 tbsp chopped fresh basil, or 1 tsp dried basil

Salt note: Parmesan and chicken broth already contribute sodium, so taste the sauce before adding any salt.

1. Make the meatballs

In a large bowl, combine the ground chicken, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, onion powder, pepper and milk. Mix gently until combined. Form into approximately 20–22 meatballs.

2. Brown the meatballs

Heat olive oil in a large skillet over medium heat. Brown the meatballs for about 6–8 minutes, turning to colour the sides. They don't need to be fully cooked yet. Transfer to a plate.

3. Build the garlic sauce

Reduce heat to medium-low. Melt the butter, add the garlic and cook for 30 seconds. Stir in the sun-dried tomatoes and cook for another minute. Sprinkle in the flour and stir for 30–60 seconds.

4. Make it creamy

Slowly whisk in the chicken broth, followed by the cream. Add the Parmesan, Italian seasoning, black pepper and optional pepper flakes. Simmer gently for 2–3 minutes until slightly thickened.

5. Finish cooking

Return the meatballs and any accumulated juices to the skillet. Cover loosely and simmer gently for 8–12 minutes, turning once, until the centres reach 74°C (165°F). Stir in the basil and spoon sauce over the meatballs.

Mitch's kitchen tips

For extra-tender meatballs: Don't pack the chicken mixture too tightly when forming them.

For a thicker sauce: Let it simmer gently for another couple of minutes. Avoid boiling hard after adding the cream.

For extra garlic flavour: Roast a few garlic cloves and mash them into the sauce.

For your lower-sodium cooking: Choose unsalted or reduced-sodium broth and let the Parmesan provide some of the seasoning.

My choice would be to serve these over mashed potatoes with the creamy garlic sauce spooned generously over everything.

And Mitch (ChatGPT), these meatballs might also be worth experimenting with for your spice business: a version featuring one of your own blends could make a wonderful recipe post for Mitch & Tonya's Spice Cabinet!

Ultimate BBQ Bacon Cheeseburger Meatloaf

Ultimate BBQ Bacon Cheeseburger Meatloaf

Prep: 20 min Bake: 60–75 min 6–8 servings

This is my version (ChatGPT) inspired by your picture, rather than a verified copy of the original Facebook recipe. Similar published recipes combine ground beef, barbecue sauce, cheddar and bacon, but this version adds a cheesy middle layer to recreate that picture. 

Ingredients

For the meatloaf

2 lb (900 g) ground beef

2 large eggs

¾ cup breadcrumbs

½ cup finely diced onion

2 tbsp Worcestershire sauce

2 tbsp barbecue sauce

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper

½ tsp smoked paprika

For the cheesy middle

2 cups shredded cheddar cheese

4 slices cooked bacon, chopped

¼ cup barbecue sauce

For the topping

1 cup shredded cheddar cheese

6–8 slices bacon, cooked until crisp and broken into pieces

½ cup barbecue sauce, divided

1. Prepare the meat mixture

Preheat your oven to 350°F (175°C). In a large bowl, gently mix the beef, eggs, breadcrumbs, onion, Worcestershire sauce, 2 tablespoons barbecue sauce and seasonings. Mix only until combined.

2. Build the cheesy centre

Press half the meat mixture into a greased 9 × 5-inch loaf pan. Spread ¼ cup barbecue sauce over the meat, then add the 2 cups cheddar and chopped bacon. Cover with the remaining meat mixture, sealing the edges so the cheese stays inside.

3. Bake the meatloaf

Bake for approximately 50–60 minutes. Check the centre with a meat thermometer; ground beef should reach 160°F (71°C).

4. Add the ultimate topping

Carefully drain excess grease if necessary. Brush the top with the remaining barbecue sauce, sprinkle with 1 cup cheddar, and pile the crispy bacon pieces on top.

Return to the oven for 5–10 minutes, until the cheese melts. If needed, briefly broil to brown the top, watching carefully.

5. Rest and slice

Let the meatloaf rest for 10–15 minutes before slicing. This helps the slices hold together while that melted cheese remains deliciously gooey.

Mitch and Tonya's finishing touches

For a smoky flavour: Use your COAL BBQ seasoning in place of some of the garlic powder and paprika.

For a sweeter BBQ finish: Choose a sweet, smoky barbecue sauce.

For extra cheesiness: Mix a little mozzarella with the cheddar for a stretchier centre.

For serving: Pair with mashed potatoes, corn, or baked beans.

One important tip: because the bacon, cheese and barbecue sauce already contribute plenty of flavour and sodium, I'd leave out additional salt until you've tasted the finished recipe.

I think the cheesy centre is what really makes this version special. When you cut into it, you get that lovely cross-section of seasoned beef, melted cheese and bacon, just like the picture you shared.

Dry Chicken Gravy Mix

🤎 Homemade Chicken Gravy Mix — Bulk Pantry Recipe

Ingredients

* 10 Tbsp cornstarch

* 5 Tbsp all-purpose flour

* 3 Tbsp + 1 tsp chicken bouillon powder

* 2½ tsp onion powder

* 1¼ tsp garlic powder

* 1¼ tsp black pepper

* 1¼ tsp dried parsley (optional)

To make the pantry mix:

Combine all dry ingredients in a bowl and whisk thoroughly until evenly blended.

Transfer to a clean jar. Seal tightly and store in a cool, dry pantry. Shake before using!

To make 1 cup of gravy:

•Approximately ¼ cup + 2½ tsp dry chicken gravy mix

•1 cup cold water

Whisk the dry mix into the cold water in a small saucepan.

Heat over medium, stirring constantly until thickened and bubbling. Reduce heat and gently simmer for 3–5 minutes, stirring frequently.

The scoop measurement is approximate since dry ingredients can settle. For exact servings, divide the finished dry mix evenly into five portions.

Another homemade convenience mix for my pantry, and one more thing I can stop buying at the grocery store. 🖤

Dry Brown Gravy Mix

WE HAVE A WINNER!! 🎉

And the best part? You can make a whole jar ahead of time so it’s ready whenever I need gravy!

🤎 Homemade Brown Gravy Mix — Bulk Pantry Recipe

Ingredients

* 10 Tbsp cornstarch

* 5 Tbsp all-purpose flour

* 3 Tbsp + 1 tsp beef bouillon powder

* 2½ tsp onion powder

* 1¼ tsp garlic powder

* 1¼ tsp black pepper

* 1¼ tsp dried parsley (optional)

To make the pantry mix:

Combine all dry ingredients in a bowl and whisk thoroughly until evenly blended.

Transfer to a clean jar. Seal tightly and store in a cool, dry pantry. Shake before using!

To make 1 cup of gravy:

•Approximately ¼ cup + 2½ tsp dry gravy mix

•1 cup cold water

Whisk the dry mix into the cold water in a small saucepan.

Heat over medium, stirring constantly until thickened and bubbling. Reduce heat and gently simmer for 3–5 minutes, stirring frequently.

That’s it! Homemade brown gravy whenever you need it! 🙌🏻

The scoop measurement is approximate since dry ingredients can settle. For exact servings, divide the finished dry mix evenly into five portions.

It’s slightly salty on its own, but absolutely delicious over mashed potatoes. You can adjust the bouillon to your taste!

Another homemade convenience mix for my pantry, and one more thing I can stop buying at the grocery store. 🖤

Cherry Cheesecake Brownie Bars

Cherry Cheesecake Brownie Bars

Brownie layer

* 1 box fudge brownie mix

* Eggs, oil, and water called for on the box

Cheesecake layer

* 2 packages (8 oz each) cream cheese, softened

* ½ cup sugar

* 2 large eggs

* 1 teaspoon vanilla

Cherry layer

* 1 can (21 oz) cherry pie filling

Directions

1. Heat oven to 350°F. Grease a 9 × 13-inch pan or line it with parchment paper.

2. Prepare the brownie batter according to the package directions.

3. Spread about ¾ of the brownie batter evenly in the pan.

4. Beat the cream cheese and sugar until smooth. Add eggs and vanilla and beat just until combined.

5. Spread the cheesecake mixture gently over the brownie layer.

6. Spoon the cherry pie filling over the cheesecake. You can use the whole can, or about ¾ of it if you prefer less fruit.

7. Drop spoonfuls of the remaining brownie batter over the cherries. Gently swirl the brownie, cheesecake, and cherries with a butter knife.

8. Bake 40–50 minutes, until the edges are set and the center has only a slight jiggle. A toothpick inserted into a brownie section should have moist crumbs rather than wet batter.

9. Cool completely, then refrigerate for at least 2–3 hours before cutting. They are even better chilled overnight.

For a more bakery-style version, add ½ cup mini chocolate chips to the brownie batter and ½ teaspoon almond extract to the cherry filling. The almond-cherry combination is especially good.