Name: Marry Me Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 lbs ground chicken; 2 large eggs, slightly beaten; 3 cloves garlic, minced; 3 Tbsp olive oil; 1 cup seasoned panko crumbs; 3/4 cup grated Parmesan cheese; 1 tsp onion powder; 1 tsp kosher salt; 1 tsp black pepper; 1/2 tsp paprika; 5 Tbsp butter; 4 cloves garlic, minced; 2 tsp Italian seasoning; 1/4-1/2 tsp red pepper flakes, to taste; 1 cup sun-dried tomatoes in oil, drained and chopped; 1/4 cup white grape juice; 1 1/2 cups low-sodium chicken broth

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Marry Me Chicken Meatballs

A cozy, friendly take on the viral "Marry Me" flavor-packed sauce, this recipe turns the classic into tender chicken meatballs simmered in a garlicky, sun-dried tomato cream-style sauce. It’s approachable enough for weeknights yet special enough for a date night or to impress guests. For a creamy pasta pairing that channels the same flavors, try the creamy Marry Me Chicken pasta variation for a satisfying, saucy plate.

Why make this recipe
If you’re tired of dry chicken dinners, this recipe is perfect because it combines moist, seasoned chicken meatballs with a rich, aromatic sauce that keeps everything succulent and full of flavor. It solves the “boring weeknight” problem by delivering restaurant-style taste with minimal fuss and ingredients you likely already have on hand.

Ingredients
Chicken Meatballs:

2 lbs ground chicken
2 large eggs, slightly beaten
3 cloves garlic, minced
3 Tbsp olive oil
1 cup seasoned panko crumbs
3/4 cup grated Parmesan cheese
1 tsp onion powder
1 tsp kosher salt
1 tsp black pepper
1/2 tsp paprika

For the Sauce:

5 Tbsp butter
4 cloves garlic, minced
2 tsp Italian seasoning
1/4-1/2 tsp red pepper flakes, to taste
1 cup sundried tomatoes in oil, drained and chopped
1/4 cup white grape juice
1 1/2 cups low-sodium chicken broth

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

Mix the meatball base
- In a large mixing bowl, combine the ground chicken, slightly beaten eggs, minced garlic, olive oil, seasoned panko crumbs, grated Parmesan, onion powder, kosher salt, black pepper, and paprika. Use clean hands or a spatula to fold the mixture gently until just combined — avoid overworking the meat so the meatballs stay tender.
Shape the meatballs
- Scoop out portions (about 2 tablespoons each for golf-ball sized meatballs, or larger if you prefer) and roll them into smooth balls. Place each meatball on a baking sheet lined with parchment or lightly oiled.
Bake until cooked through
- Preheat your oven to 400°F (204°C). Arrange the meatballs with a little space between them and bake for about 20 minutes, or until they reach an internal temperature of 165°F (74°C) and are lightly golden. Baking keeps them hands-off and prevents splatter compared to pan-frying.
Prepare the sauce
- While the meatballs bake, melt the butter in a large skillet over medium heat. Add the remaining minced garlic and sauté until fragrant — about 30–60 seconds. Stir in the Italian seasoning and red pepper flakes, adjusting the heat to taste.
Build the sauce flavors
- Add the chopped sun-dried tomatoes and stir for a minute to release their oils and flavor. Pour in the white grape juice and let it reduce slightly for a minute or two; this adds a subtle fruit balance to the savory sauce. Then add the chicken broth and bring the mixture to a gentle simmer for about 3–5 minutes so the flavors meld and the sauce thickens just slightly.
Combine meatballs and sauce
- When the meatballs are done, transfer them directly into the skillet with the sauce or add the sauce to a serving dish and spoon the meatballs in. Gently roll or spoon the sauce over the meatballs to coat them thoroughly. Let everything simmer together for another 2–3 minutes so the meatballs soak up the sauce.
Finish and serve
- Taste and adjust seasoning if needed — a pinch of salt, a crack of black pepper, or a few more red pepper flakes for heat. Serve hot over pasta, creamy polenta, mashed potatoes, or alongside roasted vegetables. Garnish with extra grated Parmesan and chopped parsley if desired.

Storing Leftover Marry Me Chicken Meatballs

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a freezer-safe container or bag for up to 3 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently in a skillet over low heat with a splash of broth or in a 325°F (160°C) oven until warmed through; microwave on medium power in short intervals if needed, stirring between heats.

Serving Suggestions for Marry Me Chicken Meatballs

Over pasta: Toss the meatballs and sauce with fettuccine, linguine, or your favorite pasta for a classic, comforting plate. The sauce clings well to wide noodles.
On creamy polenta or mashed potatoes: For a cozy, wintery dinner, spoon meatballs and sauce over buttery polenta or mashed potatoes to soak up every drop.
As a sandwich: Pile meatballs and sauce into toasted hoagie rolls and top with melted provolone or mozzarella for a warm, saucy sandwich.
For a lighter option: Serve the meatballs over zucchini noodles or a bed of sautéed greens and roasted cherry tomatoes to keep things low-carb and bright.
Appetizer style: Warm meatballs in a slow cooker with sauce for a party — serve with toothpicks and a bowl of grated Parmesan for guests to garnish.

tips to make Marry Me Chicken Meatballs
Q: How do I keep the meatballs moist?
A: Use a mix of eggs and olive oil (as in the recipe) and avoid over-mixing the meat. Panko and Parmesan help retain moisture while giving structure.

Q: Can I brown the meatballs first for extra flavor?
A: Yes — if you prefer a deeper crust, sear the rolled meatballs in a hot skillet with a little oil for 1–2 minutes per side before finishing them in the oven. Transfer to the oven or finish in the sauce to ensure they’re cooked through.

Q: What if my sauce is too thin?
A: Simmer longer to reduce and concentrate flavors, or whisk a little cornstarch mixed with cold water (1 tsp cornstarch + 1 tbsp water) and stir it in to thicken slightly.

Variation (if any)

Vegetarian swap: Use a plant-based ground "chicken" or a mixture of finely chopped mushrooms and cooked lentils with the same binder (eggs or flax egg) to create a similar-textured meatball; adjust seasoning and baking time accordingly.
Dairy-free option: Replace Parmesan with nutritional yeast for a cheesy note, and use a dairy-free butter alternative for the sauce. The sun-dried tomatoes and garlic still carry the flavor well.

Additional notes and technique tips

Meatball size matters: Smaller meatballs cook faster and are great for appetizers; larger meatballs are more filling for mains but require a few extra minutes in the oven or sauce to reach safe internal temp.
Use a thermometer: Ground poultry must reach 165°F (74°C) for safety. A quick-read thermometer takes the guesswork out of baking.
Sun-dried tomato texture: If your sun-dried tomatoes are particularly dry, rehydrate them briefly in warm water or a splash of the grape juice before chopping to avoid overly chewy bits in the sauce.

Frequently Asked Questions

Q: Can I make the meatballs entirely on the stovetop?
A: Yes. Brown them in a large skillet over medium-high heat, then reduce heat and simmer in the sauce until cooked through, about 10–12 minutes depending on size.

What if I don’t have white grape juice?

You can substitute dry white wine (use the same amount), chicken stock plus a teaspoon of honey, or even apple juice in a pinch — the goal is a touch of sweetness and acidity to balance the tomatoes.

Q: How do I prevent the sauce from separating?
A: Stir gently and avoid high heat once the butter and juice are combined. If the sauce looks oily, a short whisk with a splash of cream (if desired) or simmering a bit longer can bring it back together.

More FAQs (brief)

Q: Can I freeze uncooked meatballs? A: Yes — freeze them on a tray until solid, then transfer to a bag; bake from frozen, adding a few minutes to cook time.
Q: Is Parmesan mandatory? A: It adds savory depth and helps bind; you can substitute with another hard cheese or 2 tbsp extra panko if needed.
Q: Are sun-dried tomatoes necessary? A: They are a signature flavor here — you could swap in roasted cherry tomatoes for a milder, fresher profile.

Serving, pairing, and presentation tips

Wine pairing: A medium-bodied red like Sangiovese or a fuller-bodied white like Chardonnay complements the tang from the sun-dried tomatoes and the buttery sauce.
Garnish: Fresh basil or parsley adds color and brightness; extra shaved Parmesan at the table elevates the finish.
Make it family-friendly: Reduce the red pepper flakes and serve the sauce on the side so kids can control the heat level.

Meal planning and make-ahead ideas

Prep the meatballs ahead: Form and store raw meatballs in the refrigerator for up to 24 hours or freeze them. Bake and finish in the sauce when ready to serve for same-day freshness with less hands-on time.
Sauce first: Make the sauce a day ahead and gently reheat; adding freshly baked meatballs to warm sauce brings everything together quickly on a busy evening.
Batch cooking: Double the batch and freeze half for quick weeknight dinners. Thaw in the fridge overnight and reheat in a skillet with a splash of broth.

Safety and dietary notes

Ground poultry varies in fat content — if yours is very lean, consider adding a tablespoon of olive oil or 1/4 cup finely grated zucchini to help keep meatballs moist.
For gluten-free: Use gluten-free panko or crushed gluten-free crackers instead of regular panko crumbs.
For lower sodium: Use low-sodium chicken broth (recipe already calls for low-sodium) and taste before adding extra salt.

Final presentation ideas

Family style: Serve meatballs in a shallow bowl with pasta nestled underneath and a small carafe of extra sauce for guests to spoon more on their plates.
Elegant plating: Place three larger meatballs atop a swirl of polenta, spoon sauce over them, and finish with microgreens or a chiffonade of basil for a dinner-party look.

Conclusion

If you want to explore another take on this flavor profile, the original inspiration behind many "Marry Me" recipes is worth reading for ideas and context at Marry Me Chicken Meatballs – The Beach House Kitchen. For additional twists and serving suggestions that pair well with meatball-style interpretations, see the creative adaptations at Marry Me Chicken Meatballs. – Half Baked Harvest.