Name: Marry Me Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/2 lbs ground chicken; 1/2 cup breadcrumbs; 1/3 cup Parmesan cheese, grated; 1 large egg; 3 cloves garlic, minced (for the meatballs); 1 tsp Italian seasoning; 1/2 tsp red pepper flakes (optional); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil (for searing); 2 tbsp butter (for the sauce); 3 cloves garlic, minced (for the sauce); 1/2 cup sun-dried tomatoes, chopped; 1 tsp Italian seasoning (for the sauce); 1/2 tsp red pepper flakes (optional, for the sauce); 1 1/2 cups heavy cream; 1/2 cup chicken broth; 1/2 cup Parmesan cheese, grated (for the sauce); 2 cups baby spinach (optional); Fresh parsley or basil, for garnish

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Marry Me Chicken Meatballs: Creamy, Flavor-Packed Comfort in Every Bite

A friendly, inviting spin on the viral “marry me” concept, these chicken meatballs simmer in a luxuriously creamy sun‑dried tomato sauce that’s impossibly satisfying. They’re quick enough for a weeknight but elegant enough to serve company—tender meatballs, bright tomato bites, and a silky sauce make every forkful feel special. If you like bold, comforting flavors with minimal fuss, this recipe delivers.

For a similar party-friendly finger food idea, you might also enjoy this twist on buffalo appetizers: buffalo chicken pinwheels perfect for gatherings.

Why make this recipe
If you’re tired of bland poultry dinners and want something that feels indulgent without hours in the kitchen, this recipe is perfect because it transforms simple ground chicken into juicy, herb-scented meatballs and pairs them with a rich, slightly tangy cream sauce. The sun‑dried tomatoes and Parmesan add depth and umami so the dish tastes like it took longer and cost more than it does. It’s a crowd-pleaser that scales easily for family dinners, date nights, or meal prep.

Step-by-Step Guide to Making Marry Me Chicken Meatballs

Ingredients

1 1/2 lbs ground chicken
1/2 cup breadcrumbs
1/3 cup Parmesan cheese, grated
1 large egg
3 cloves garlic, minced (for the meatballs)
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for searing)
2 tbsp butter (for the sauce)
3 cloves garlic, minced (for the sauce)
1/2 cup sun-dried tomatoes, chopped
1 tsp Italian seasoning (for the sauce)
1/2 tsp red pepper flakes (optional, for the sauce)
1 1/2 cups heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated (for the sauce)
2 cups baby spinach (optional)
Fresh parsley or basil, for garnish

Step-by-step directions

Prep the meatball mixture: In a large mixing bowl combine the ground chicken, breadcrumbs, 1/3 cup grated Parmesan, the egg, 3 minced cloves of garlic, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes (if using), 1 tsp salt, and 1/2 tsp black pepper. Use your hands or a spoon to fold gently until everything is evenly distributed—don’t overwork the meat to keep meatballs tender.
Portion and shape: Form the mixture into roughly 1 1/2‑inch meatballs. Aim for even sizes so they cook at the same rate—this should yield about 18–24 meatballs depending on exact size. Place them on a plate or baking sheet as you go.
Sear the meatballs: Heat 2 tablespoons of olive oil in a large skillet (preferably heavy-bottomed or cast iron) over medium-high heat. When the oil shimmers, add meatballs in a single layer without crowding; you may need to do this in batches. Sear on all sides until lightly browned, about 2–3 minutes per side. They do not need to be cooked through at this stage—just form a flavorful crust. Remove seared meatballs to a plate and set aside.
Build the sauce: Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the remaining 3 cloves of minced garlic, the chopped sun‑dried tomatoes, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes (if using). Cook, stirring, until the garlic is fragrant and the tomatoes start to release their oils, about 1–2 minutes.
Add the liquids: Pour in 1 1/2 cups heavy cream and 1/2 cup chicken broth, stirring to deglaze the pan and pick up browned bits. Bring the mixture to a gentle simmer and let it reduce slightly, about 3–5 minutes. This concentrates flavor and begins thickening the sauce.
Finish the sauce: Stir in 1/2 cup grated Parmesan and continue to simmer until the cheese melts and the sauce thickens to a velvety consistency—another 2–3 minutes. Taste and adjust seasoning with salt and pepper if needed.
Simmer meatballs until cooked: Return the seared meatballs to the skillet, nestling them into the sauce. Lower the heat to a gentle simmer, cover partially, and cook for 10–12 minutes, or until an instant‑read thermometer inserted into the center of the largest meatball reads 165°F (74°C). The sauce will further thicken as it finishes cooking with the meatballs.
Add greens (optional): If using baby spinach, stir it into the skillet at the end and let it wilt into the hot sauce for 1–2 minutes. This adds color and a fresh note that balances the richness.
Garnish and serve: Sprinkle with chopped fresh parsley or basil and serve immediately, spooning extra sauce over the meatballs.

Flavor and technique notes

Browning the meatballs first builds flavor through the Maillard reaction; don’t skip this step even if you’re pressed for time.
Sun‑dried tomatoes deliver a concentrated, slightly sweet acidity that cuts through the cream and gives the dish its signature flavor. Use oil‑packed sun‑dried tomatoes for the juiciest results—or rehydrate dry-packed ones in hot water for 10 minutes.
Parmesan acts as both a binder in the meatball mix and as a flavor booster in the sauce—freshly grated is best for texture and melting quality.

Storage Tips for Marry Me Chicken Meatballs

Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C).
Freezer: For longer storage, freeze meatballs and sauce in a freezer‑safe container for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through (add a splash of chicken broth or cream if the sauce has thickened too much). You can also microwave in short bursts, stirring between intervals to heat evenly.

Serving Suggestions for Marry Me Chicken Meatballs

Over pasta: Toss with linguine, fettuccine, or penne and finish with extra Parmesan for a classic dinner.
With polenta or mashed potatoes: Spoon the saucy meatballs over creamy polenta or mashed potatoes for a comforting plate.
On crusty bread: Serve with crusty bread or garlic toast to mop up every last drop of sauce.
As sliders: Place a meatball in a small roll, top with sauce and a sprinkle of basil for party sliders.
Over roasted vegetables: For a lower-carb option, serve the meatballs and sauce atop a bed of roasted root vegetables or zucchini noodles.

Tips to make Marry Me Chicken Meatballs

Keep the meatballs tender: Don’t overmix the meatball ingredients; mix just until combined. Overworking the ground chicken can make meatballs dense.
Size consistency matters: Use a cookie scoop or a tablespoon measure to portion each meatball—consistent size ensures even cooking.
Control sauce thickness: If the sauce gets too thick while simmering, stir in a splash of chicken broth or cream to loosen it. If it’s too thin, simmer a bit longer uncovered to reduce.
Use a thermometer: Ground poultry must reach 165°F (74°C); use an instant‑read thermometer to be safe without overcooking.

Variations and substitutions

Turkey or pork swap: Substitute ground turkey or a blend of ground chicken and pork (for extra fat and flavor) using the same method—pork adds richness if you find chicken too lean.
Dairy-free/ lighter option: Replace heavy cream with coconut milk or a mixture of milk and Greek yogurt (add yogurt off heat to prevent curdling) and use a dairy‑free Parmesan alternative if needed.
Spicy kick: Increase red pepper flakes or add a splash of hot sauce to the sauce for more heat.
Herb-forward: Fold fresh chopped basil or parsley into the meatball mix for a brighter herb note, or finish with lemon zest for brightness.

FAQs
Q: How can I keep the meatballs from falling apart?
A: Make sure you’re using a binder (egg and breadcrumbs) and handle the mixture gently. Browning the exterior helps keep them intact, and simmering gently in the sauce prevents them from breaking apart.

Q: Can I bake the meatballs instead of searing them?
A: Yes. Arrange meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes or until they reach 165°F (74°C). Then add to the sauce to simmer briefly so they soak up flavor.

Q: What if my sauce curdles when reheating?
A: Curdling often happens when dairy is heated too quickly. Reheat slowly over low heat and stir frequently. Adding a small splash of chicken broth can help loosen a thickened sauce and reduce the chance of curdling.

Q: Can I prepare the meatballs ahead of time?
A: Absolutely. You can form the meatballs and store them raw in the fridge for up to 24 hours or freeze them raw for up to 3 months. Cook from frozen by adding a few extra minutes while simmering in the sauce.

Q: How do I make this gluten-free?
A: Use gluten-free breadcrumbs or substitute with almond flour or crushed gluten-free crackers in equal measure.

Q: Is it possible to reduce calories without losing flavor?
A: Use half-and-half instead of heavy cream and substitute part of the ground chicken with a leaner cut or add finely chopped vegetables (like mushrooms) to the meatball mixture to lower caloric density while maintaining juiciness.

Plating and presentation ideas

Use shallow, wide bowls for a rustic, family-style presentation; place a nest of pasta, spoon meatballs and sauce over the top, and finish with fresh herbs.
For a more refined plate, serve three meatballs per person over a neat quenelle of polenta, drizzle the sauce around, and garnish with microgreens or finely chopped basil.
For casual entertaining, set out toothpicks and small rolls so guests can assemble their own sliders at a buffet station.

Make-ahead and meal-prep strategies

Make meatballs and sauce separately: Cook meatballs and store them in the sauce in meal‑prep containers; they reheat beautifully for lunches or quick dinners.
Freeze in portions: Pack individual‑serving containers with a few meatballs and sauce so you can pull out exactly what you need for one meal.
Double the recipe: The base ingredients scale well—double for a gathering and freeze half for later. Just label containers with the date.

Troubleshooting common problems

Meatballs are dry: If your meatballs turn out dry, choose ground chicken with a bit higher fat content, or add a tablespoon of olive oil or a bit of ricotta to the mix for moisture. Also avoid overcooking.
Sauce is bland: Taste for salt and acid. A squeeze of lemon juice or a splash of vinegar can brighten a heavy cream sauce. Freshly grated Parmesan adds umami as well.
Sauce too thin: Simmer uncovered to reduce, or whisk in more grated Parmesan to thicken slightly. Cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) can be used sparingly if needed.

Dietary notes

Gluten-free: Use GF breadcrumbs.
Lower-carb: Skip pasta and serve over roasted veg or cauliflower mash.
Keto-friendly: Use almond flour in meatballs and a full‑fat cream sauce—omit breadcrumbs or replace them with crushed pork rinds or almond flour.

Ingredient spotlight

Sun-dried tomatoes: Key to the dish’s flavor profile—choose oil‑packed for depth, or rehydrate dry ones. They offer sweetness, acidity, and a chewy texture that contrasts with the silky sauce.
Parmesan cheese: Brings savory, salty notes and helps thicken the sauce; freshly grated melts better than pre-grated powders.
Heavy cream: Provides the luxurious mouthfeel that earns this dish its “marry me” reputation—if using a lighter dairy, handle carefully to avoid curdling.

Final thoughts
This version of Marry Me Chicken Meatballs balances effort and payoff: the meatball mixture is simple, the sear adds savory complexity, and the sun‑dried tomato cream sauce ties everything together into a dish that’s both comforting and a little bit special. It’s a fantastic recipe to customize—swap proteins, tweak heat levels, or add more greens—while still delivering that signature creamy, flavorful experience.

Conclusion

If you want another perspective on the classic marry-me concept with slightly different ingredients and presentation, this recipe roundup offers inspiration: Unforgettable Marry Me Chicken Meatballs: Fall in Love with Every Bite. For a creamy, cozy variation that leans into soup form, see this comforting adaptation: Marry Me Chicken Soup Recipe (So Creamy) | The Kitchn.

Enjoy cooking—this dish rewards simple care with big family‑style flavor.