Marry Me Chicken Meatballs

Why You’ll Love This Recipe

I love how easy yet special this recipe feels. The chicken meatballs are juicy and flavorful, with hints of garlic, Parmesan, and Italian herbs. But what truly makes this dish shine is the sun-dried tomato cream sauce—rich, savory, and just the right touch of indulgence. It’s a one-skillet wonder that doesn’t require much fuss but delivers big on flavor. I also appreciate how customizable it is with different meat or dairy-free options.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meatballs:

• 1 pound ground chicken

• 1/3 cup bread crumbs (or panko)

• 1 egg (lightly beaten)

• ¼ cup parmesan cheese (grated)

• 2 cloves garlic (minced or grated)

• 1 tablespoon fresh parsley (or 1 teaspoon dried parsley)

• 1/2 teaspoon Italian seasoning

• 1/2 teaspoon onion powder

• ½ teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons unsalted butter

Sauce:

• 1 cup oil-packed sun-dried tomatoes (drained and chopped, plus 1 tablespoon reserved oil)

• 3 cloves garlic (minced)

• 1 tablespoon tomato paste

• 1 cup chicken stock

• 1 cup heavy cream

• ½ cup parmesan cheese (grated)

• 1 teaspoon Italian seasoning

• Pinch red pepper flakes (optional)

• ¼ cup fresh basil leaves (julienned)

• Salt and pepper (to taste)

Directions

1. I start by combining the ground chicken, breadcrumbs, egg, Parmesan, garlic, parsley, and seasonings in a large bowl. I mix it gently with my hands until just combined.

2. Then I shape the mixture into tablespoon-sized balls—I usually get around 30 meatballs.

3. In a large skillet over medium-high heat, I melt the butter and add the meatballs. I brown them on all sides, then transfer them to a plate and set them aside. I drain the fat and wipe the skillet clean.

4. Returning the skillet to medium heat, I add a tablespoon of the reserved sun-dried tomato oil. Once hot, I sauté the garlic for about 30 seconds, then stir in the tomato paste and cook for another minute.

5. I pour in the chicken stock to deglaze the pan, scraping up all the flavorful bits. Then I lower the heat and stir in the cream, Parmesan, Italian seasoning, and optional red pepper flakes.

6. I let the sauce simmer for a few minutes before adding back the meatballs and sun-dried tomatoes. Everything simmers together for 10–15 minutes until the sauce thickens and the meatballs are fully cooked.

7. Before serving, I garnish with fresh basil and adjust the seasoning with salt and pepper.

Servings and timing

This recipe makes enough for 4 people and takes about 50 minutes from start to finish—30 minutes for prep and 20 minutes to cook. It’s perfect for weeknights but fancy enough for a special occasion.

Variations

• Different meats: I’ve swapped the ground chicken with turkey, beef, pork, or even a mix of meats. Each gives the dish its own unique flavor.

• Dairy-free option: I use olive oil or vegan butter, coconut milk instead of heavy cream, and nutritional yeast or dairy-free Parmesan to make it dairy-free.

• More veggies: Sometimes I grate in zucchini or carrots to sneak in some extra nutrition. I make sure to squeeze out any excess liquid so the mixture stays firm.

Storage/Reheating

I store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them for up to 3 months. To reheat, I warm them gently on the stove over low heat, adding a splash of chicken stock or cream if the sauce needs thinning.

If I want to prep ahead, I form the uncooked meatballs and refrigerate them for up to a day, or freeze them uncooked and thaw before cooking.

FAQs

How do I know when the chicken meatballs are cooked through?

I let them simmer in the sauce for 10–15 minutes after browning. They’re done when the internal temperature reaches 165°F and they’re no longer pink in the center.

Can I make this recipe ahead of time?

Yes! I often make the meatballs a day ahead and store them in the fridge. I also freeze both the uncooked and cooked versions for quick meals later.

What should I serve with Marry Me Chicken Meatballs?

I like to serve them over pasta, mashed potatoes, or even rice. A side of crusty bread is perfect for soaking up the creamy sauce.

Can I use jarred sun-dried tomatoes instead of oil-packed ones?

I prefer oil-packed for the flavor and texture, plus I use some of the oil in the sauce. If using dry-packed, I rehydrate them in warm water first and use olive oil in the pan.

Is this recipe spicy?

It has just a hint of heat from the red pepper flakes, but I consider it pretty mild. I sometimes leave the flakes out if I want it completely mild.

Conclusion

Marry Me Chicken Meatballs combine tender, seasoned meatballs with a rich sun-dried tomato cream sauce that’s hard to resist. I love how easy it is to put together, and how it always leaves people asking for seconds. Whether I’m planning a romantic night in or a comforting family dinner, this recipe never fails to impress.