Creamy Sun Dried Tomato Chicken Meatballs with Crunchy Prosciutto in 35 Minutes

You know those nights when you want something special but don’t have hours to spend in the kitchen? That’s exactly when I whip up these creamy sun-dried tomato chicken meatballs with crispy prosciutto. I first made them for my sister’s impromptu dinner party last summer, and now they’re my go-to “wow” dish that comes together in under 30 minutes.

The magic happens when tender chicken meatballs packed with sweet sun-dried tomatoes meet those salty, shatteringly crisp prosciutto bits. It’s that perfect balance – creamy meets crunchy, savory gets a kiss of sweetness. Trust me, once you try that first bite where the crispy prosciutto crumbles over the juicy meatball, you’ll be hooked just like my family was!

Why You’ll Love These Creamy Sun Dried Tomato Chicken Meatballs with Crispy Prosciutto

These aren’t just any meatballs – they’re little flavor bombs that’ll make your weeknight dinner feel like a special occasion. Here’s why they’ve become my absolute favorite:

• Quick enough for weeknights – From fridge to table in 35 minutes flat (I’ve timed it during my busiest days!)
• That perfect texture contrast – Juicy, tender chicken meatballs against those salty, crispy prosciutto shards is pure magic
• Sun-dried tomatoes for the win – They pack so much sweet, tangy flavor into every bite without hours of simmering
• Looks fancy, secretly easy – Guests always think I spent hours when really I just threw things together
• Endlessly adaptable – Serve them over pasta, with crusty bread, or even as appetizers with toothpicks

Honestly, the hardest part? Not eating all the crispy prosciutto straight off the baking sheet while the meatballs cook!

Ingredients for Creamy Sun Dried Tomato Chicken Meatballs Crispy Prosciutto

Here’s everything you’ll need to make these flavor-packed meatballs – I promise it’s all simple stuff you might already have in your kitchen!

• For the meatballs:
  • 1 lb ground chicken (thigh meat works best for juiciness)
  • 1/4 cup chopped sun-dried tomatoes (drained if oil-packed)
  • 1/4 cup grated Parmesan cheese (the good stuff, not the green can!)
  • 1/4 cup breadcrumbs (I use panko for extra crunch)
  • 1 large egg (room temperature blends better)
  • 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
  • 1 tsp dried oregano (rub between fingers to wake up the flavor)
  • Salt and pepper to taste (I do about 3/4 tsp salt)
• For finishing:
  • 4 slices prosciutto (thin but not shaved)
  • 2 tbsp olive oil (for that perfect golden sear)

See? Nothing fancy – just good ingredients that work together beautifully. Now let’s get cooking!

How to Make Creamy Sun Dried Tomato Chicken Meatballs Crispy Prosciutto

Ready to transform these simple ingredients into something magical? Here’s my foolproof method – it’s easier than you think!

Preparing the Meatball Mixture

First, grab a large bowl – I like to use my favorite ceramic mixing bowl because it keeps everything cold. Add all your meatball ingredients: ground chicken, sun-dried tomatoes, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and pepper. Now here’s my secret: use your hands to mix gently just until combined. Overworking the chicken makes tough meatballs, so stop when you no longer see streaks of egg or breadcrumbs.

Next, wet your hands slightly (this prevents sticking) and roll the mixture into 1-inch balls. I usually get about 20-24 from this recipe – perfect for 4 servings!

Cooking the Crispy Prosciutto

While forming meatballs, preheat your oven to 400°F (200°C). Lay the prosciutto slices flat on a baking sheet – no oil needed! Bake for 8-10 minutes until they’re golden and crisp like potato chips. Watch closely after 7 minutes – they burn fast! Let them cool for 2 minutes, then crumble into rustic pieces with your hands. The aroma will drive you crazy – try not to snack on all of it!

Browning and Serving the Meatballs

Heat olive oil in a large skillet over medium heat. When it shimmers, add meatballs in a single layer (work in batches if needed). Don’t crowd them! Cook for 10-12 minutes, turning gently with tongs every few minutes to get that gorgeous golden crust all over. They’re done when no pink remains inside – I always cut one open to check.

Serve immediately topped with those irresistible prosciutto pieces. Watch how they magically stay crispy even on the warm meatballs – that’s the real magic trick!

Tips for Perfect Creamy Sun Dried Tomato Chicken Meatballs Crispy Prosciutto

After making these dozens of times (yes, we’re obsessed!), I’ve picked up some tricks that make them foolproof:

• Cookie scoop hack – Use a small cookie scoop for perfectly even meatballs every time. No more guessing sizes!
• Chill before cooking – Pop formed meatballs in the fridge for 15 minutes before cooking – they’ll hold their shape better.
• Prosciutto patience – Let the baked prosciutto cool completely before crumbling – it gets even crispier as it sits.
• Don’t skimp on oil – That golden crust needs enough oil in the pan – I add an extra drizzle if it looks dry.
• Fresh garlic trick – Rub minced garlic with salt before adding – it releases more flavor into the mixture.

My biggest tip? Make double the prosciutto – half always disappears before serving!

Serving Suggestions for Creamy Sun Dried Tomato Chicken Meatballs Crispy Prosciutto

Oh, the possibilities with these little flavor bombs! My favorite way? Toss them with al dente pasta and a drizzle of the sun-dried tomato oil from the jar – instant restaurant-worthy dish. For lighter meals, they’re magical over a bed of peppery arugula with shaved Parmesan. Don’t forget crusty bread to sop up all those delicious pan juices!

Presentation tip: Scatter extra prosciutto crumbles on top and finish with fresh basil or parsley. The green makes the golden meatballs pop – almost too pretty to eat (almost!).

Storing and Reheating Creamy Sun Dried Tomato Chicken Meatballs Crispy Prosciutto

These meatballs keep beautifully! Store them airtight in the fridge for up to 3 days – though in my house, they never last that long. For longer storage, freeze the meatballs (without prosciutto) for up to a month. The crispy prosciutto is best enjoyed fresh, but you can store extra pieces separately in an airtight container at room temperature for 2 days – they’ll lose some crunch but still taste amazing.

To reheat, I prefer the oven (350°F for 10 minutes) or skillet over medium heat until warmed through. Microwaving works in a pinch, but you’ll lose that lovely crust. Pro tip: Add fresh prosciutto crumbles after reheating for that signature crunch!

Nutritional Information for Creamy Sun Dried Tomato Chicken Meatballs Crispy Prosciutto

Just so you know – these numbers are estimates and might change based on your exact ingredients. But per serving (about 5 meatballs with prosciutto), you’re looking at roughly:

• 320 calories
• 28g protein (hello, muscle fuel!)
• 18g fat (the good kind from olive oil and chicken)
• 8g carbs (mostly from those flavorful sun-dried tomatoes)

Not bad for something that tastes this indulgent, right?

FAQs About Creamy Sun Dried Tomato Chicken Meatballs Crispy Prosciutto

Can I use turkey instead of chicken?
Absolutely! Ground turkey works great here – just opt for the 85/15 blend for moisture. The flavor will be slightly milder, so I sometimes add an extra teaspoon of sun-dried tomato paste to compensate.

How do I prevent dry meatballs?
Two secrets: 1) Don’t overmix the meat – gentle hands make tender meatballs. 2) Cook just until no pink remains – chicken keeps cooking a bit after you remove it from heat.

Can I make these ahead?
Yes! Prep the meatball mixture up to a day in advance (keep chilled). Form and cook when ready. The crispy prosciutto is best made fresh though – it loses its magic crunch if stored too long.

What if I can’t find sun-dried tomatoes?
In a pinch, use 2 tablespoons tomato paste mixed with 1 teaspoon balsamic vinegar. It won’t be identical, but still delicious!

Try this recipe tonight and leave a comment with your twist – I’d love to hear how yours turned out!

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