If you’re looking for a dish that’s creamy, rich, and bursting with flavor, these Marry Me Chicken Meatballs are exactly what you need. Juicy chicken meatballs simmered in a luscious, garlicky, sun-dried tomato cream sauce—this dish has all the makings of a new family favorite. The name says it all: one bite, and your loved ones will be hooked!
This recipe is perfect for a cozy dinner at home, but it’s also fancy enough to serve at a dinner party. Pair it with pasta, rice, or crusty bread to soak up every last drop of the irresistible sauce. And the best part? It’s surprisingly easy to make, using simple ingredients you probably already have in your kitchen.
I first made this dish for a family gathering, and let’s just say it disappeared fast. Even my pickiest eater couldn’t get enough! Whether you’re making it for a romantic date night or just a regular Tuesday dinner, I promise these meatballs will make everyone at the table fall in love.
Why You’ll Love This Marry Me Chicken Meatballs Recipe
- Easy yet elegant – This dish looks and tastes gourmet but comes together in under an hour.
- Ultra-creamy sauce – The combination of heavy cream, Parmesan, and sun-dried tomatoes creates a sauce that’s smooth, savory, and just a little tangy.
- Family-friendly – Kids and adults alike will love these tender, flavorful meatballs.
- Perfect for meal prep – Make a big batch, and enjoy leftovers for days!
Preparation Time & Servings of this Marry Me Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6
Ingredients of this Marry Me Chicken Meatballs Recipe
For the Chicken Meatballs:
- 1 lb ground chicken
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil (for frying)
For the “Marry Me” Sauce:
- 1 tbsp avocado oil
- ½ small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes, chopped
- ½ tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions to make this Marry Me Chicken Meatballs Recipe
1. Make the Chicken Meatballs
Start by mixing the ground chicken, breadcrumbs, Parmesan, egg, olive oil, and seasonings in a large bowl. Use your hands or a spoon to combine everything just until incorporated—don’t overmix, or the meatballs might turn out dense!
Using a spoon or your hands, roll the mixture into meatballs, about the size of a golf ball. If the mixture feels sticky, lightly oil your hands to make rolling easier.
2. Brown the Meatballs
Heat avocado oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Sear them for about 2 minutes per side until golden brown. They don’t need to be fully cooked yet—they’ll finish cooking in the sauce!
Transfer the browned meatballs to a plate while you prepare the sauce.
3. Make the “Marry Me” Sauce
In the same skillet, add another tablespoon of avocado oil. Sauté the diced onion until soft and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Stir in the tomato paste and let it caramelize for about a minute—this deepens the flavor. Season with salt and black pepper.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pick up all those flavorful bits. Let the broth simmer for 2–3 minutes, then lower the heat and add the heavy cream. Stir until smooth.
4. Finish Cooking the Meatballs in the Sauce
Nestle the browned meatballs into the sauce, making sure they’re mostly covered. Sprinkle in the grated Parmesan and sun-dried tomatoes, then cover the skillet and let everything simmer for 10–15 minutes. The meatballs should reach an internal temperature of 165°F.
If the sauce thickens too much, add a splash of chicken broth to loosen it up.
5. Garnish and Serve
Once the meatballs are cooked through, sprinkle with red pepper flakes (if using) and fresh parsley. Serve immediately with your favorite side dish!
How to Serve “Marry Me” Chicken Meatballs
- Over pasta – Toss some al dente fettuccine or spaghetti in the sauce for a comforting meal.
- With rice – A fluffy side of white or brown rice soaks up all the creamy goodness.
- Alongside garlic bread – Perfect for scooping up the rich, flavorful sauce.
- On a bed of mashed potatoes – Ultra-cozy and filling!
Expert Tips for the Best Meatballs
- Use fresh breadcrumbs – They absorb moisture better than dry store-bought ones, making the meatballs extra juicy.
- Chill the meatball mixture – If the mixture feels too soft, pop it in the fridge for 15 minutes before rolling.
- Brown, but don’t cook through – The meatballs finish cooking in the sauce, which keeps them moist.
- Deglaze the pan properly – Scraping up the browned bits after frying adds tons of flavor to the sauce.
- Adjust the sauce consistency – If it’s too thick, add a splash of broth. If it’s too thin, let it simmer a bit longer.
Recipe Variations
- Spicy Kick: Add extra red pepper flakes or a dash of hot sauce.
- Gluten-Free: Use almond flour or gluten-free breadcrumbs in the meatballs.
- Lighter Option: Swap heavy cream for half-and-half or a dairy-free alternative.
- Herby Twist: Try fresh basil or thyme instead of parsley.
- Protein Swap: Use ground turkey or beef instead of chicken.
Storage & Reheating Instructions
Refrigerator:
Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days.
Freezer:
Let the meatballs cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container for up to 3 months.
Reheating:
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to bring the sauce back to life. You can also microwave in 30-second intervals until warmed through.
Special Equipment You Might Need for this Marry Me Chicken Meatballs Recipe
- Large skillet – A wide, deep pan works best for cooking both the meatballs and sauce.
- Meat thermometer – Ensures the meatballs reach a safe internal temperature of 165°F.
- Fine mesh strainer – Handy if you need to drain excess liquid from the sauce.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the meatballs and sauce separately and store them in the fridge for up to 2 days before reheating.
Can I use store-bought meatballs?
Yes! If you’re short on time, use pre-made meatballs and let them simmer in the sauce.
What can I use instead of sun-dried tomatoes?
Try roasted red peppers or cherry tomatoes for a different flavor.
How do I make this dairy-free?
Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
Final Thoughts about this Marry Me Chicken Meatballs Recipe
These Marry Me Chicken Meatballs are creamy, flavorful, and easy to make—everything you want in a comfort meal! Whether you’re cooking for a special occasion or just treating yourself to a cozy dinner, this dish is sure to impress.
Try it out, and let me know what you think! If you love it as much as I do, share a photo and tag me—I’d love to see your delicious creations! 😊
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Marry Me Chicken Meatballs Recipe – A Dish So Good, It Might Just Lead to a Proposal!
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Halal
Description
Marry Me Chicken Meatballs are juicy, tender chicken meatballs simmered in a rich, creamy sun-dried tomato sauce. This easy one-pan dish is perfect for weeknight dinners or special occasions. Serve it with pasta, rice, or crusty bread to soak up the delicious sauce!
Ingredients
For the Meatballs:
- 1 lb ground chicken
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil (for frying)
For the Sauce:
- 1 tbsp avocado oil
- ½ small yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes, chopped
- ½ tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Make the meatballs: Mix ground chicken, breadcrumbs, Parmesan, egg, olive oil, and seasonings in a bowl. Form into small meatballs.
- Brown the meatballs: Heat avocado oil in a skillet and sear the meatballs until golden brown on all sides. Set aside.
- Make the sauce: Sauté onions and garlic, then stir in tomato paste. Add broth, heavy cream, and Parmesan. Simmer until thickened.
- Simmer the meatballs: Add the browned meatballs to the sauce, cover, and let them cook through (about 10-15 minutes).
- Garnish and serve: Sprinkle with parsley and red pepper flakes. Serve over pasta, rice, or with crusty bread.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Substitute ground turkey for chicken if preferred.
- If the sauce is too thick, add a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American