Marry Me Chicken Meatballs Recipe

Introduction

Marry Me Chicken Meatballs are tender, flavorful, and coated in a creamy sun-dried tomato sauce that’s sure to impress. This dish is perfect for a cozy weeknight dinner or when you want to wow guests with minimal effort.

Ingredients

• 1 pound ground chicken (or turkey)
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil (optional – makes meatballs more moist)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 tablespoon fresh basil (minced)
• ½ teaspoon salt
• Black pepper (to taste)
• 1 tablespoon butter
• 2 to 3 cloves garlic (minced)
• ⅓ cup chicken broth
• ½ cup heavy cream (at room temperature)
• ⅓ cup grated fresh Parmesan cheese (at room temperature)
• ¾ cup sun-dried tomatoes (sliced)
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• Fresh basil (chiffonaded, for garnish)

Instructions

1. Step 1: In a large mixing bowl, combine ground chicken, egg, panko breadcrumbs, grated Parmesan, olive oil, garlic powder, onion powder, dried oregano, minced fresh basil, salt, and black pepper. Mix gently until just combined.
2. Step 2: Roll the mixture into approximately 30 small meatballs and place them on a baking sheet.
3. Step 3: Heat a layer of avocado or olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes total. Transfer the browned meatballs to a plate.
4. Step 4: Remove skillet from heat and wipe it clean. Return to stove, melt butter, then add minced garlic. Stir constantly for about 30 seconds until fragrant.
5. Step 5: Pour in chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer and let reduce slightly for 1 to 2 minutes.
6. Step 6: Remove skillet from heat and whisk in heavy cream until blended. Sprinkle grated Parmesan cheese over the sauce and stir gently until melted.
7. Step 7: Return skillet to medium heat and stir sauce for 1 minute while it warms back up. Add sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Adjust seasoning by tasting and adding salt or pepper if needed.
8. Step 8: Bring sauce to a gentle simmer, then return meatballs to the skillet. Coat meatballs evenly with sauce and simmer for 3 to 4 minutes until sauce thickens slightly and meatballs are cooked through.
9. Step 9: Serve meatballs topped with sauce and garnish with fresh chiffonaded basil. Enjoy immediately with your favorite sides.

Tips & Variations

• For extra moisture, add the optional olive oil to the meat mixture. You can also substitute ground turkey if preferred.
• Use high-quality sun-dried tomatoes packed in oil for the best flavor, or rehydrate dry ones in warm water before using.
• Add a pinch of red pepper flakes for a spicy kick or omit if you prefer a milder dish.
• Serve over pasta, rice, or with crusty bread to soak up the delicious sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately and store them in the fridge. Reheat gently before serving. The meatballs can also be frozen for longer storage.

What can I serve with Marry Me Chicken Meatballs?

These meatballs pair wonderfully with pasta, mashed potatoes, sautéed vegetables, or a simple green salad for a complete meal.

Marry Me Chicken Meatballs Recipe

Print Recipe

★★★★★

4.6 from 431 reviews

These Marry Me Chicken Meatballs are tender, flavorful ground chicken meatballs coated in a creamy, garlicky Parmesan sun-dried tomato sauce. Perfectly seasoned and quickly cooked on the stovetop, they make a comforting and elegant meal that’s easy to prepare and sure to impress.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 30 small meatballs (serves 4-6) 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground chicken (or turkey)
• 1 egg
• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons olive oil (optional – makes meatballs more moist)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 tablespoon fresh basil (minced)
• ½ teaspoon salt
• Black pepper to taste

Sauce

• 1 tablespoon butter
• 2 to 3 cloves garlic (minced)
• ⅓ cup chicken broth
• ½ cup heavy cream (at room temperature)
• ⅓ cup grated fresh Parmesan cheese (at room temperature)
• ¾ cup sun-dried tomatoes (sliced)
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• Fresh basil (chiffonaded, for garnish)

Instructions

1. Make the meatball mixture: In a large mixing bowl, combine 1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 tablespoon minced fresh basil, ½ teaspoon salt, and black pepper to taste. Mix gently until just combined to avoid tough meatballs.
2. Shape the meatballs: Roll the mixture into approximately 30 small, evenly sized balls and place them spaced out on a baking sheet.
3. Brown the meatballs: Heat a layer of avocado oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned evenly on all sides, about 5 minutes total. Transfer browned meatballs to a plate and set aside.
4. Prepare the skillet for sauce: Move the skillet to a cool burner to let it cool slightly. Wipe out any excess oil and food bits to prevent burning.
5. Sauté garlic: Return the skillet to the stovetop on medium heat and add 1 tablespoon butter. Let the butter melt, then add 2 to 3 minced garlic cloves. Stir constantly and cook for about 30 seconds until fragrant but not browned.
6. Deglaze the pan: Pour in ⅓ cup chicken broth to deglaze the skillet, scraping up any brown bits. Bring to a simmer, then reduce heat and let the broth reduce slightly for 1 to 2 minutes.
7. Add heavy cream and cheese: Remove skillet from heat. Stir in ½ cup room temperature heavy cream gently until incorporated. Next, sprinkle ⅓ cup grated Parmesan cheese into the sauce and stir gently until melted and smooth.
8. Incorporate sun-dried tomatoes and seasonings: Return skillet to medium heat and stir the sauce for about a minute as it warms back up. Add ¾ cup sliced sun-dried tomatoes, ½ teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes. Stir gently to combine. Taste and adjust salt, pepper, oregano, and red pepper flakes as needed.
9. Simmer meatballs in sauce: Bring the sauce to a gentle simmer over medium-low heat. Return the browned meatballs to the skillet and turn them to coat in the sauce. Let everything simmer together for 3 to 4 minutes until the sauce thickens slightly and the meatballs are cooked through.
10. Serve: Transfer the meatballs and sauce to serving plates. Garnish generously with chiffonaded fresh basil. Serve immediately with your choice of sides such as pasta, rice, or crusty bread.

Notes

• Using ground turkey as a substitute for chicken works well.
• Olive oil is optional in the meatball mixture but helps keep them moist.
• Room temperature heavy cream and Parmesan cheese blend better in the sauce.
• Sun-dried tomatoes add a tangy sweetness and texture; you can use oil-packed or dry – just rehydrate the dry variety.
• Adjust crushed red pepper flakes to control the heat level in the sauce.
• For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
• Avocado oil is used for browning meatballs due to its high smoke point.

Keywords: chicken meatballs, creamy tomato sauce, Parmesan meatballs, sun-dried tomato sauce, easy dinner recipe, stovetop meatballs