Marry Me Chicken Meatballs Recipe

Today, I’m bringing you a truly spectacular dish that lives up to its legendary name: Marry Me Chicken Meatballs. Seriously, this one is a game-changer! Imagine tender, perfectly seasoned ground chicken meatballs swimming in a rich, sun-dried tomato and Parmesan cream sauce. It’s comfort food taken to an elegant, yet totally approachable, level. This recipe is simple enough for a weeknight but so flavorful and satisfying that you’ll want to serve it to company. Trust me, you are going to fall head-over-heels for this luscious sauce!

Why You’ll Love This Recipe

• Ultimate Comfort: This recipe delivers that cozy, heart-warming feeling we all crave, thanks to the incredibly creamy and flavorful sauce.
• Insanely Flavorful: We’re packing the chicken meatballs with classic Italian seasonings and roasting them in a sauce that features savory Parmesan, aromatic thyme, and bursts of sweet sun-dried tomato.
• Quick & Easy: Despite tasting like it took hours, this dish is ready in just 40 minutes from start to finish—perfect for a busy evening!
• Versatile Serving: These meatballs pair beautifully with just about anything, from pasta and rice to simple crusty bread for soaking up every last bit of that amazing sauce.

Ingredients

All you need for this beautiful Marry Me Chicken Meatballs Recipe is a little love and a few simple items! But first, gather up these must-have ingredients:

• Ground Chicken: Our lean and tender protein base; it absorbs the seasonings beautifully, keeping the meatballs light.
• Breadcrumbs: Helps bind the mixture and keeps the finished meatballs wonderfully moist.
• Grated Parmesan Cheese: Used both in the meatball mixture for savory depth and later in the sauce for that crucial salty, nutty thickening power.
• Egg: The essential binder that ensures our meatballs hold their perfect shape while searing.
• Garlic: Freshly minced is non-negotiable here—it adds an incredible punch of savory aroma to the meatball mix.
• Onion Powder, Dried Oregano, Paprika, Salt & Pepper: This blend of seasonings is the secret to making the chicken taste complex and deeply delicious.
• Olive Oil: Used to achieve that gorgeous, golden-brown sear on the meatballs before they hit the sauce.
• Chicken Broth & Heavy Cream: The foundation of our luxurious, velvety sauce. The broth adds flavor, and the cream brings the richness!
• Sun-Dried Tomatoes: These chewy, sweet, and tangy little jewels are the star of the sauce, providing a concentrated burst of Mediterranean flavor.
• Chili Flakes: Just a tiny pinch for warmth and balance—it keeps the rich sauce from feeling too heavy.
• Dried Thyme: Adds a subtle, earthy, and classic savory note that complements the cream and tomatoes perfectly.
• Fresh Basil: The perfect herbaceous, fragrant finish for garnish!

Note: The ingredients with precise measurements and the full recipe card will be available right under the article!

How to Make the Marry Me Chicken Meatballs

Step 1: Mix the Meatball Base

In a large bowl, combine your ground chicken, breadcrumbs, the first portion of Parmesan cheese, egg, minced garlic, and all the dry seasonings (onion powder, oregano, paprika, salt, and pepper). Get in there with your hands and mix everything just until it’s combined—be careful not to overmix, or the meatballs can get tough!

Step 2: Form and Sear the Meatballs

Roll the mixture into small, uniform meatballs. Heat the olive oil in a large skillet over medium heat. Once shimmering, gently place the meatballs into the pan and sear them on all sides until they are beautifully golden brown. This usually takes about 5–7 minutes. They won’t be cooked through yet, but that golden crust adds so much flavor! Remove them and set them aside.

Step 3: Build the Dreamy Sauce

In the same skillet (don’t wipe it out—those brown bits are flavor!), add the chicken broth, heavy cream, chopped sun-dried tomatoes, chili flakes, and dried thyme. Give it a good stir and bring the mixture to a gentle simmer.

Step 4: Thicken and Finish the Sauce

Reduce the heat slightly, then stir in the remaining grated Parmesan cheese. Keep stirring until the sauce melts the cheese and thickens up slightly. It should be coating the back of your spoon perfectly.

Step 5: Simmer and Serve

Return the gorgeous seared meatballs to the skillet, ensuring they are nicely nestled and coated in the creamy sauce. Cover the skillet and let everything simmer on low heat for 12–15 minutes until the meatballs are cooked through and the sauce has reduced slightly. Garnish generously with fresh basil and serve warm. ❤️

Pro Tips for Making the Recipe

• Don’t Overmix the Meatballs: Gentle hands are key! Overworking the ground chicken will result in tough, dense meatballs. Mix until just combined.
• Sear for Flavor: Don’t skip the searing step. That beautiful golden crust adds an extra layer of savory depth (called the Maillard reaction!) that elevates the whole dish.
• Adjust Seasoning: Taste the sauce before adding the meatballs back in. Need more salt? A pinch more chili flake? Adjust it exactly to your liking!
• Use Quality Parmesan: Since Parmesan is such a key component of the sauce, grate it fresh if you can. It melts better and has a much richer, nuttier flavor than pre-grated.

How to Serve

These meatballs are incredibly versatile! Here’s how you can enjoy every bit of this creamy masterpiece:

• Pasta Pairing: Toss them with your favorite pasta (linguine, fettuccine, or penne) and let the sauce coat everything beautifully.
• Simple Starches: Serve over a bed of fluffy white rice, couscous, or creamy polenta to soak up all that decadent sauce.
• Crusty Bread: Honestly, serving them with nothing more than a few slices of fresh, crusty sourdough or a baguette is a winner. Dip and enjoy!
• Green Side: Balance the richness with a simple side salad tossed with a light vinaigrette.

Make Ahead and Storage

Storing Leftovers

Place any leftover meatballs and sauce in an airtight container and store them in the refrigerator for up to 3–4 days.

Freezing

This dish freezes surprisingly well! Transfer the cooled meatballs and sauce to a freezer-safe container, leaving about an inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of extra chicken broth or cream if the sauce seems too thick. You can also use the microwave, but the stovetop retains the sauce’s texture better.

FAQs

1. Can I use ground turkey instead of ground chicken?Absolutely! Ground turkey is a great, lean alternative. Since ground turkey can sometimes be a little drier than chicken, be extra careful not to overcook the meatballs in the final simmering stage. The taste will be very similar, but the texture might be slightly less tender.
2. How can I make this sauce thicker or thinner?If your sauce is too thin, try letting it simmer uncovered for a few extra minutes to allow some of the liquid to evaporate. If it is too thick, simply stir in an extra splash of chicken broth or heavy cream until it reaches your desired consistency. Remember, the sauce will naturally thicken a bit as it cools!
3. Can I use dried herbs instead of fresh basil for the garnish?While you can certainly sprinkle on some dried basil or parsley, I highly recommend fresh basil for the garnish! It adds a vibrant pop of color and a fragrant, aromatic lift that really cuts through the richness of the cream sauce, completing the dish perfectly.
4. What kind of sun-dried tomatoes should I use?The best flavor comes from sun-dried tomatoes packed in oil. Just make sure to drain them well before chopping and adding them to the sauce. If you use the dry, non-oiled variety, you’ll need to rehydrate them first by soaking them in hot water for about 10 minutes.