• 750g ground chicken
  • 1 egg
  • 150g grated parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • 75g sun-dried tomatoes
  • 1 tablespoon olive oil or butter
  • 1 lb broccoli
  • 4 tablespoons butter for serving

Cream Sauce

  • 1¼ cups heavy whipping cream
  • 1 tablespoon tomato paste
  • 3 tablespoons finely chopped fresh basil


  1. Mix the ingredients for the ground chicken and make 10-12 big balls with the help of a pair of spoons. Ground chicken is softer and looser than ground beef, so it is harder to make perfect balls. Just do your best; they will become more uniform when you fry them.
  2. Heat up some olive oil or butter in a big non-stick frying pan and add the raw meatballs. There should be a little space between the balls. Brown over medium heat, turning the balls often, until they are browned on all sides. It takes about 15 minutes.
  3. Add cream and tomato paste. Boil and let it simmer on medium heat for 10 minutes. Season with salt and pepper. Add fresh basil right before you serve.
  4. Boil the broccoli in lightly salted water for a few minutes. Serve it up with a small dollop of butter next to the chicken meatballs and cream sauce.