Tag: dishtype:meatballs

Add the remaining Parmesan cheese, sun-dried tomatoes, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Continue to simmer gently, stirring occasionally and adjusting the heat as needed, until the sauce reduces slightly and turns golden around the edges, about 5 minutes. If the meatballs are not ready yet, take the sauce off the heat.