Marry Me Chicken Meatballs
If you love creamy Tuscan flavors and easy meals that come together in under an hour, this Marry Me Chicken Meatballs recipe is for you. These Italian-seasoned chicken meatballs are tender, juicy, and bathed in a rich, creamy sun-dried tomato sauce. My family loves these!
Whether you’re cooking for your family or looking to impress guests, this dish is packed with flavor and sure to be a hit. Plus, it’s a perfect meal for busy weeknights when you want something comforting yet effortless.
- Avoid overmixing the meatball mixture to keep them light and juicy.
- Use a large mixing bowl to make it easier to evenly incorporate all the ingredients.
- Cook over medium heat to ensure the meatballs brown evenly without burning.
- Deglaze the pan with chicken stock to pick up all the flavorful bits left from cooking the meatballs.
- For a dairy-free option, swap out the heavy cream for coconut milk.
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze the cooked meatballs (without sauce) in an airtight container for up to 3 months. Reheat in the sauce for best results.
Reheating: Warm leftovers over medium heat in a large skillet, adding a splash of chicken stock if needed to loosen the sauce.
Yes! Ground turkey works just as well and still results in juicy meatballs with great flavor.
Absolutely. Bake them on a parchment paper-lined sheet at 400°F for about 15–18 minutes or until golden brown and cooked through.
They go great with pasta, garlic bread, or a simple salad for a well-rounded meal.
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How to Make Marry Me Chicken Meatballs
- In a large bowl, combine 1 ½ pounds ground chicken, 1 cup Italian breadcrumbs, ½ cup Parmesan cheese, 2 large eggs, 2 teaspoons granulated garlic, 2 teaspoons onion powder, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon crushed red pepper flakes, if using.
- Mix until just combined, avoiding over-mixing to keep the meatballs tender.
- Shape the mixture into 2-inch meatballs—heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook until browned on all sides, about 7 – 10 minutes. Transfer browned meatballs to a tray or plate and set aside.
- In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Sauté 3 cloves minced garlic and ¾ cup chopped sun-dried tomatoes for about 1 minute until fragrant.
- Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in 1 cup heavy cream, ½ cup Parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes (optional), ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Lower heat and simmer for 5 – 7 minutes to allow time for the ingredients to meld.
- Return the meatballs to the skillet, submerging them in the sauce. Keep the heat on low, cover, and simmer them for 10 – 15 minutes, until the meatballs are cooked through and have an internal temperature of 165°F and the sauce has thickened slightly.
- Garnish with freshly chopped basil. Serve hot over pasta, rice, or crusty bread to soak up the delicious sauce. ENJOY!
Marry Me Chicken Meatballs Recipe
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Ingredients
For the meatballs:
- 1.5 pounds ground chicken
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons olive oil
For the Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- ¾ cup sun-dried tomatoes chopped
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh chopped basil garnish
- Grated Parmesan cheese garnish
Instructions
- In a large bowl, combine 1 ½ pounds ground chicken, 1 cup Italian breadcrumbs, ½ cup Parmesan cheese, 2 large eggs, 2 teaspoons granulated garlic, 2 teaspoons onion powder, 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon crushed red pepper flakes, if using. Mix until just combined, avoiding overmixing to keep the meatballs tender.
- Shape the mixture into 2-inch meatballs—heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook until browned on all sides, about 7 – 10 minutes. Transfer browned meatballs to a tray or plate and set aside.
- In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Sauté 3 cloves minced garlic and ¾ cup chopped sun-dried tomatoes for about 1 minute until fragrant.
- Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in 1 cup heavy cream, ½ cup Parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes (optional), ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Lower heat and simmer for 5 – 7 minutes to allow time for the ingredients to meld.
- Return the meatballs to the skillet, submerging them in the sauce. Keep the heat on low, cover, and simmer them for 10 – 15 minutes, until the meatballs are cooked through and have an internal temperature of 165°F and the sauce has thickened slightly.
- Garnish with freshly chopped basil. Serve hot over pasta, rice, or crusty bread to soak up the delicious sauce. ENJOY!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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