Creamy Chicken Meatballs in Sun-Dried Tomato Sauce

Chicken Meatballs in Cream Sauce

These chicken meatballs in cream sauce are all about the sauce — though you can make the chicken meatballs however you like. A rich, creamy sauce is a fantastic alternative to the usual tomato-based options. It’s indulgent, comforting, and perfect for a weeknight dinner or a cosy weekend meal.

Using sun-dried tomatoes adds a sweet, slightly tangy flavour, balancing beautifully with the cream and subtle heat from the red pepper flakes.

Ingredients for Chicken Meatballs in Cream Sauce

8–10 chicken meatballs, cooked

1 tbsp olive oil

50g butter (a generous knob)

50g sun-dried tomatoes, finely chopped and drained of oil

Pinch of dried red pepper flakes

Freshly ground white pepper

Pinch of sea salt

Dried herbs of choice (thyme, oregano, basil)

50ml chicken stock

100–150ml pouring cream

Cooked pasta (optional, spaghetti recommended)

Fresh parsley or basil, chopped, to serve

Method

In the pan where you browned your meatballs, add olive oil and butter. Warm over low to medium heat.

Add sun-dried tomatoes and a pinch of dried red pepper flakes. Sprinkle in white pepper, sea salt, and dried herbs. Stir and cook for 2 minutes until fragrant.

Pour in chicken stock to loosen the sauce slightly. Stir and cook for another minute.

Slowly add pouring cream, stirring continuously until you reach your desired consistency. Taste and adjust seasoning as needed.

Serve options:

Pour the creamy sauce over the cooked chicken meatballs.

Or add meatballs to the pan and toss with cooked pasta.

Garnish with fresh parsley or basil before serving.

This sauce transforms ordinary chicken meatballs into something truly special. Rich, indulgent, and surprisingly easy to make — perfect for a comforting meal any night of the week.

Tips & Variations

Meatball options: Use turkey, pork, beef, or a mix instead of chicken. For a lighter option, try chicken breast mince.

Cheesy twist: Sprinkle grated Parmesan or Pecorino over the finished dish for extra richness.

Vegetable boost: Stir in sautéed spinach, peas, or mushrooms for added colour and nutrients.

Spice it up: Add a pinch of smoked paprika or cayenne for a smoky heat.

Make it gluten-free: Serve with gluten-free pasta, rice, or spiralised vegetables.

Make ahead: Cook the meatballs and sauce separately, then reheat together for a quick dinner.

A different direction: If you fancy something sweeter and stickier than cream, try my teriyaki chicken meatballs, pan-fried and glazed in a quick orange sauce, or browse all my chicken meatballs recipes, organised by sauce.

If these chicken meatballs found their way into your kitchen, you can buy me a coffee ☕ — it helps keep the site going.

Footnote

This chicken meatballs in cream sauce recipe is part of the Chicken Recipes hub — a complete collection of chicken and poultry recipes from Casa Adora and the road.
Find more recipes and food adventures here.
Wonky photos, proper chicken, genuine adventures — The Flexible Chef