You’ve heard of Marry Me chicken, but have you ever tried Marry Me meatballs? This dish is an incredible twist on a classic!
Tender chicken meatballs are bathed in the famous creamy, sun-dried tomato sauce known to spark proposals.
I served mine over a bed of rice, but honestly, I could eat these straight out of the skillet!
If you’re looking to impress someone special or just treat yourself to a cozy, indulgent meal, give these a try.
Why You’ll Love These Marry Me Chicken Meatballs
Irresistible Taste: The creamy sun-dried tomato sauce combined with seasoned meatballs creates a rich, indulgent flavor. It lives up to its romantic name.
Easy Prep: The recipe comes together in about 30 minutes, making it perfect for both weeknight dinners and special occasions.
Make Ahead–Friendly: The meatballs can be prepared in advance and frozen, making meal planning easier and more convenient.
Crowd-Pleaser: This dish consistently receives rave reviews and is guaranteed to impress.
Ingredients
- Ground Chicken: It creates a milder flavor than traditional beef meatballs.
- Parmesan Cheese: It adds savory depth and saltiness to both the meatballs and the sauce.
- Panko Breadcrumbs: Japanese-style bread crumbs keep the meatballs light and tender.
- Egg: It acts as a binding agent to hold meatballs together.
- Garlic: It provides essential aromatic flavor to both the meatballs and the sauce.
- Spices and Seasonings: Italian seasoning adds herbal notes, while thyme and oregano enhance earthiness. Salt and pepper provide basic seasoning.
- Fresh Parsley: It adds bright, fresh flavor and color.
- Olive Oil and Butter: They create a rich base for the sauce.
- Chicken Broth: It forms the sauce base while adding depth.
- Heavy Cream: It creates a rich, silky texture in the sauce.
- Sun-dried Tomatoes: They add intense, concentrated tomato flavor and chewy texture.
How to Make Marry Me Chicken Meatballs
These meatballs are easy to make, and you can have them ready in about 30 minutes!
1. Prep the oven. Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
2. Mix the meatballs. In a large bowl, mix the ground chicken, Parmesan cheese, breadcrumbs, egg, minced garlic, salt, pepper, Italian seasoning, and parsley until just combined. Be careful not to over-mix to keep the meatballs tender.
3. Shape and bake. Shape the mixture into small meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet. Bake for 15-20 minutes or until the meatballs are cooked through and lightly golden.
4. Start the sauce. In a large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the minced garlic and red pepper flakes, and sauté for about 1 minute or until fragrant.
5. Add the broth. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes to reduce slightly.
6. Make the cream sauce. Stir in the heavy cream, sun-dried tomatoes, Parmesan cheese, thyme, and oregano. Let the sauce simmer on low heat, stirring occasionally, for 5-7 minutes or until it thickens and the flavors meld. Taste and adjust salt and pepper as needed.
7. Combine the components. Add the baked meatballs to the skillet, tossing them gently to coat in the sauce. Simmer for an additional 3-5 minutes, allowing the flavors to soak into the meatballs.
8. Finish the dish. Garnish with fresh basil or parsley if desired. Serve hot over pasta, mashed potatoes, rice, or with crusty bread.
Tips for the Best Marry Me Chicken Meatballs
The simple tips will make your meatballs even more memorable.
- Let the chicken chill. Use chilled ground chicken to help the meatballs stay together during the cooking process.
- Avoid a sticky situation. Coat your hands with oil or dampen them with water when rolling meatballs to prevent sticking.
- Don’t overmix! Be careful not to overmix the meatball mixture to keep them tender and juicy. Mix just until the ingredients are combined.
- Amp up the flavor. For extra flavor, brown the meatballs in the skillet before baking. This adds a crispy exterior and enhances the overall taste.
- Add some richness. For a richer sauce, add 1/4 cup white wine to the sauce right before adding the broth. This adds depth and complexity to the sauce.
- Switch things up. Experiment with different types of ground meat, such as turkey, beef, pork, or lamb, for a change of pace. Also, consider dairy-free alternatives like coconut milk and nutritional yeast for a dairy-free version.
- Get ahead of the game.. The meatballs can be formed ahead and refrigerated for up to 24 hours before cooking.
How to Store
Follow these steps to store leftover meatballs and keep them fresh.
To Store: Place the cooled meatballs and sauce in an air-tight container and refrigerate for up to 4 days. Keep the sauce and meatballs together to prevent the meatballs from drying out.
To Freeze: While freezing the cream sauce isn’t recommended, you can freeze the uncooked meatballs or the cooked meatballs without sauce for up to 3 months in a freezer-safe container. When ready to use, thaw overnight in the refrigerator and either cook the raw meatballs according to recipe instructions or warm the cooked meatballs in freshly made sauce.
To Reheat: Warm meatballs and sauce in a covered skillet over medium-low heat until heated through, about 5-7 minutes. Or, microwave in 30-second intervals, stirring between each interval.
Marry Me Chicken Meatballs
4
servings15
minutes35
minutes565
kcalIt’s impossible to say no to these Marry Me chicken meatballs! The creamy, sun-dried tomato sauce is pure heaven on earth.
Ingredients
For the Meatballs:
1 lb ground chicken
1/3 cup grated Parmesan cheese
1/3 cup panko breadcrumbs
1 large egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
2 tbsp chopped fresh parsley
For the Sauce:
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/2 tsp red pepper flakes (adjust to taste)
1 cup chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 tsp dried thyme
1/4 tsp dried oregano
Salt and black pepper, to taste
Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix the ground chicken, Parmesan cheese, breadcrumbs, egg, minced garlic, salt, pepper, Italian seasoning, and parsley until just combined. Be careful not to over-mix to keep the meatballs tender.
- Shape the mixture into small meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet. Bake for 15-20 minutes or until the meatballs are cooked through and lightly golden.
- In a large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the minced garlic and red pepper flakes, and sauté for about 1 minute or until fragrant.
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Let it simmer for about 2-3 minutes to reduce slightly.
- Stir in the heavy cream, sun-dried tomatoes, Parmesan cheese, thyme, and oregano. Let the sauce simmer on low heat, stirring occasionally, for 5-7 minutes or until it thickens and the flavors meld. Taste and adjust salt and pepper as needed.
- Add the baked meatballs to the skillet, tossing them gently to coat in the sauce. Simmer for an additional 3-5 minutes, allowing the flavors to soak into the meatballs.
- Garnish with fresh basil or parsley if desired. Serve hot over pasta, mashed potatoes, rice, or with crusty bread.
