A delicious twist on classic Marry Me Chicken – these Marry Me Chicken Meatballs are always a crowd favorite! Tender chicken meatballs are simmered in a vibrant cream sauce made with sun-dried tomatoes, garlic & parmesan cheese then garnished with fresh basil. They’re juicy, tender & absolutely droolworthy!
Marry Me Chicken is having a moment lately and these meatballs are a delicious spin! (If you’re looking for dish that really WOW’s your guests, trust me – it’s this one!) Tender Italian chicken meatballs are nestled in a rich velvety smooth cream sauce that’s bursting with flavor from sun-dried tomatoes, garlic and parmesan cheese. This isn’t just a meal, it’s a whole experience!
I’ve always had a thing for meatballs but this recipe might be my most favorite one yet. In my opinion, it’s all about the sauce. This “Marry Me Chicken” sauce is *chef’s kiss*.😘 Not only is it incredibly flavorful but it’s so simple to make. (I’m talking less than 15 minutes here.) Make your weeknight dinner even easier by baking the meatballs beforehand – then toss them in the sauce and dinner’s ready in no time at all!
These Marry Me Meatballs are a deliciously easy dinner the entire family will LOVE!
Ingredients You’ll Need
Ground chicken: I always use 96% lean ground chicken for this recipe. (Ground turkey can be used instead.)
Panko breadcrumbs: I love using panko breadcrumbs for meatballs! Panko is a type of Japanese breadcrumb that’s processed into large flakes making them super light and airy. This is the secret ingredient that makes your meatballs incredibly tender and juicy.
Parmesan: I always suggest buying a block of parmesan cheese and grating it yourself. It has much better flavor and texture than storebought shredded parmesan.
Onion: White onion works the best for this recipe. It’s utilized in both parts of the dish- you’ll want to finely dice the onion for the meatballs and cut them slightly bigger for the sauce.
Garlic: Also used in both the meatballs and the sauce.
Egg: You’ll need one egg for the meatballs.
Sun-dried tomatoes: Use jarred sun-dried tomatoes in oil for the best results. They’re slightly sweet and tart flavor add an incredible depth of flavor to the sauce.
Tomato paste: Tomato paste is a thick paste with a highly concentrated tomato flavor so a little goes a long way! You’ll only need one tablespoon for the sauce.
Chicken broth: Regular chicken broth or low sodium broth both work for this recipe. (Vegetable broth can be used as a replacement if that’s all you have on hand.)
Heavy cream: This is what gives the sauce it’s velvety smooth texture and rich flavor.
Seasonings: Italian seasoning, red pepper flakes, salt and black pepper are needed to season the meatballs and the sauce.
What Is Marry Me Chicken?
Marry Me Chicken is a popular dish that consists of pan-fried chicken breasts simmered in a creamy sun-dried tomato sauce. Just like the name suggests, it’s insanely delicious and has gone viral across all social media platforms lately.
How are my “Marry Me Meatballs” different? We’re replacing chicken breasts with tender, juicy, Italian-seasoned chicken meatballs! They’re every bit as creamy, dreamy and delicious!
How To Make Marry Me Chicken Meatballs
1. Preheat the oven. Turn your oven on to 400 degrees and spray a baking dish with cooking spray.
2. Form the meatballs. Mix the ground chicken, parmesan, panko breadcrumbs, onion, garlic, egg, Italian seasoning, salt and black pepper together in a large bowl. Form the mixture into 1 inch balls and place them in your prepared baking dish. (Alternatively, you can brown the meatballs in a sauté pan for a few minutes on each side before baking.)
3. Bake. Bake the meatballs for 15-20 minutes.
4. Make the “Marry Me Sauce”. While the meatballs bake, heat a splash of olive oil in large sauté pan over medium heat. Once hot, add the onions and cook until tender (about 2-3 minutes). Add the sun dried tomatoes and garlic. Stir in the tomato paste and let it cook for a few minutes. Add the chicken broth, heavy cream, parmesan, Italian seasoning and red pepper flakes. Stir and let the sauce simmer over medium-high heat for 5-7 minutes, stirring occasionally until it combines and slightly thickens. (Don’t worry if the sauce looks a little thin, it will thicken more as it cools.)
5. Serve. Once the meatballs are done, add them to the pan and toss until they’re fully coated in the sauce. Garnish with fresh basil and serve.
Variations
Switch up the meat! Use ground turkey or beef instead – or a combination of 2 meats.
Veggie-packed! Pack on the nutrients by adding shredding veggies to the meatball mixture! Shredded zucchini, carrot or finely chopped spinach are all great options!
Add some greens! Add a handful of spinach to the sauce and stir until it wilts right before serving.
Make it dairy-free! Use dairy free heavy cream and your favorite non-dairy grated parmesan instead!
Love this sauce? Try serving it over your favorite baked chicken, salmon or pan-seared shrimp!
Serving Suggestions
These chicken meatballs pack a punch of flavor! I usually suggest serving them with simple side dishes to balance them out. Try them with sauteed veggies, roasted potatoes or a green salad with garlic bread to round out the meal. Here are some of our favorites:
- Roasted broccoli
- Sauteed asparagus
- Garlic rice pilaf
- Creamy parmesan orzo
- My favorite simple side salad: chopped lettuce, tomato, red onion & avocado drizzled with olive oil, balsamic vinegar, salt and cracked black pepper
- Classic Caesar salad
- Roasted baby potatoes
Storing & Reheating
Store any leftover meatballs in an air tight container in the refrigerator. (I’ll usually store the meatballs and sauce in the same container. This helps the meatballs stay moist and keeps them from drying out.) They should stay fresh for 3-4 days if stored properly.
To Reheat: Add the meatballs and sauce to a large sauté pan and heat over medium-low heat until they’re warmed throughout. (I’ll usually cover the pan with a lid or aluminum foil to keep the heat in too.)
Why you’ll love this chicken meatball recipe!
- Bold flavors! Tangy & tart sun-dried tomatoes + sharp parmesan cheese create the most delicious sauce for your meatballs.
- Easy to prep ahead of time! Bake the meatballs beforehand then toss them in the sauce once you’re ready to eat! Dinner’s on the table in less than 30 minutes!
- Versatile! Pair them with a variety of sides including roasted veggies, rice, orzo or even a simple salad – the possibilities are endless!
More meatball recipes you might like:
- Italian Chicken Meatballs with Herbed Ricotta
- Greek Turkey Meatballs with Tzatziki Sauce
- Sticky Orange Chicken Meatballs
- Crockpot Cranberry BBQ Meatballs
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Marry Me Chicken Meatballs
Ingredients
For the chicken meatballs:
- 1 lb. ground chicken
- ¼ cup shredded parmesan
- ¼ cup panko breadcrumbs
- ½ of a white onion, finely diced
- 2 garlic cloves, minced
- 1 egg
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the marry me sauce:
- ¼ cup white onion, finely diced
- ½ cup jarred sun dried tomatoes in oil, drained & chopped
- 1 Tbsp tomato paste
- 3 garlic cloves, minced
- 1½ cup chicken broth
- ¾ cup heavy cream
- ½ cup shredded parmesan
- 1 tsp Italian seasoning
- ¼-½ tsp red pepper flakes (depending on your preferred spice level)
- Fresh basil, thinly sliced (for serving)
Instructions
- Preheat the oven. Turn the oven on to to 400 degrees and spray a baking dish with cooking spray.
- Form the meatballs. Mix the ground chicken, parmesan, panko breadcrumbs, onion, garlic, egg, Italian seasoning, salt and black pepper together in a large bowl.Form the mixture into 1 inch balls and place them in your prepared baking dish. (Alternatively, you can brown the meatballs in a sauté pan for a few minutes on each side before baking.)
- Bake. Bake for 15-20 minutes.
- Make the "Marry Me Sauce". While the meatballs bake, heat a splash of olive oil in large sauté pan over medium heat. Once hot, add the onions and cook until tender (about 2-3 minutes).Add the sun dried tomatoes and garlic. Stir in the tomato paste and let it cook for a few minutes.Add the chicken broth, heavy cream, parmesan, Italian seasoning and red pepper flakes. Stir and let the sauce simmer over medium-high heat for 5-7 minutes, stirring occasionally until it combines and slightly thickens. (Don't worry if the sauce looks a little thin, it will thicken more as it cools.)
- 5. Serve. Once the meatballs are done, add them to the pan and toss until they're fully coated in the sauce. Garnish with fresh basil and serve.
Do you think you could use ground beef ?
Hi Barb – absolutely! These would definitely work with ground beef.
Hi. Do you think these meatballs would freeze well? I’d like to make a batch or two and freeze, then just make the sauce when served.
Hi Tracey! Yes absolutely – that’s a great idea! 🙂