Okay, I need to tell you about these Marry Me Chicken Meatballs that I made last weekend, and Emily literally asked if she could eat them for breakfast the next morning! That's when you know you've got a winner, right?! These are seriously the most tender, juicy chicken meatballs swimming in a creamy sun-dried tomato sauce that will make your taste buds do a happy dance.
I first tried the classic Marry Me Chicken Tortellini at my sister's house last year, and I've been obsessed with the flavors ever since.
But sometimes I want something a little lighter than a full pasta dish, so I thought - why not transform those amazing flavors into meatballs? The result was even better than I expected!
Trust me, these meatballs might actually get you a marriage proposal - they're that good! And if you're already married like me, they'll remind your partner why they said "I do" in the first place. (I'm only half-joking here, folks!)
Why You Will Love These Marry Me Chicken Meatballs
- The meatballs are incredibly tender and juicy (no dry chicken here!)
- That creamy sun-dried tomato sauce is lick-the-plate delicious
- You can prep ahead for an easy weeknight dinner
- They're versatile - serve over pasta, rice, or with crusty bread
- The entire dish comes together in less than an hour
- Perfect for both casual family dinners and special occasions
What You'll Need for Marry Me Chicken Meatballs
For the Meatballs:
- 1 pound ground chicken
- ⅓ cup bread crumbs (or panko)
- 1 egg (lightly beaten)
- ¼ cup parmesan cheese (grated)
- 2 cloves garlic (minced or grated)
- 1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons unsalted butter
For the Creamy Sauce:
- 1 cup oil-packed sun-dried tomatoes (drained and chopped, plus 1 Tablespoon reserved oil)
- 3 cloves garlic minced
- 1 Tablespoon tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes (optional)
- ¼ cup julienned fresh basil leaves
- Salt and pepper (to taste)
How to Make Chicken Meatballs with Sun-Dried Tomato Sauce
Preparing the Meatballs
- In a large bowl, combine ground chicken, bread crumbs, egg, parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper.
- Use your hands to gently mix until just combined - don't overmix or your meatballs might get tough! (I always take my rings off for this part - learned that lesson the hard way!)
- Shape mixture into tablespoon-sized balls (you should end up with about 30). If the mixture feels too sticky, you can slightly wet your hands to make rolling easier.
- Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned. They'll continue cooking in the sauce later, so don't worry if they're not fully cooked through at this point.
- Transfer the meatballs to a plate, cover and set aside. Drain any excess fat from the skillet and wipe it clean.
Making the Creamy Marry Me Sauce
- Return the clean skillet to medium heat. Add 1 Tablespoon of the oil from the sun-dried tomatoes. Once hot, add the garlic and cook until fragrant, about 30 seconds.
- Add the tomato paste and cook for 1 minute longer, stirring constantly. This quick caramelization adds so much depth to the sauce!
- Pour in the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom with a wooden spoon. Those browned bits are flavor gold!
- Turn the heat to medium-low, and add the heavy cream, parmesan cheese, Italian seasoning and red pepper flakes (if using). Allow to simmer for a few minutes, then return the meatballs to the pan along with the sun-dried tomatoes.
- Allow everything to simmer for 10-15 minutes longer, until the sauce is thickened and the meatballs are cooked through.
- Garnish with the fresh basil and season with salt and pepper to taste.
When I first made these Marry Me Chicken Meatballs, I planned to serve them over pasta, but honestly? We ended up just dipping crusty bread into that sauce and calling it dinner!
These would also be amazing over zucchini noodles if you want a lower-carb option, similar to how I serve my Marry Me Chicken Soup.
Make Ahead and Storing These Marry Me Meatballs
If you're like me and always looking for ways to get ahead on meal prep, you'll love this! To make chicken meatballs ahead of time, simply shape them, place them on a lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours.
You can also freeze the uncooked meatballs for up to 3 months - just arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Let them thaw overnight in the refrigerator before cooking.
Leftover Marry Me Chicken Meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
I actually think they taste even better the next day when all those flavors have had time to mingle!
To reheat, place the meatballs and sauce in a saucepan and warm over low heat until heated through. You might need to add a splash of chicken stock or cream to thin the sauce a bit, as it tends to thicken in the fridge.
Best Wine Pairings for Marry Me Chicken Meatballs
Okay, let's talk about making this meal extra special! If you're serving these meatballs for date night (and trust me, they're perfect for that), here are some wine suggestions:
- A buttery Chardonnay pairs beautifully with the creamy sauce
- A vibrant Sauvignon Blanc or Riesling provides a nice contrast
- A fruity Rosé makes for a refreshing, light pairing that's perfect for summer
I'm no sommelier, but I've tried these pairings and they work wonderfully!
Want to make a complete "Marry Me" themed dinner? My Crockpot Marry Me Chicken Pasta also goes great with these wine options if you're looking for more ideas. How fun would that be for Valentine's Day or an anniversary?
Tips for Perfect Marry Me Chicken Meatballs
After making these meatballs a few (okay, many) times, I've picked up some helpful tips:
- Use your hands to gently mix the meatball mixture until the ingredients have just combined. Overworking the meat can lead to tough, dense meatballs.
- Not sure if the seasoning is right? Cook a small test patty in the skillet and taste it before shaping all your meatballs. This has saved me from bland meatballs more than once!
- If you have time, chill the uncooked mixture in the fridge for about 30 minutes before shaping. Cold meat holds its shape better and produces juicier results.
- When browning the meatballs, leave about 1 inch of space between each one. If your skillet isn't large enough, work in batches. Overcrowding leads to steaming rather than browning.
- For extra flavor, you can add a tablespoon of finely chopped sun-dried tomatoes directly into the meatball mixture. I've tried this and it's delicious!
- Let the sauce simmer uncovered if you want it thicker, or covered if you prefer it thinner.
- Want a little kick? Double the red pepper flakes - my husband loves them this way!
Frequently Asked Questions About Marry Me Chicken Meatballs
Yes! You can freeze these meatballs for up to 3 months. For best results, freeze the meatballs and sauce separately. Allow to thaw overnight in the refrigerator before reheating gently on the stovetop.
If your sauce is too thin, simmer it uncovered for a few extra minutes. Alternatively, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until it reaches your desired thickness.
These meatballs pair perfectly with pasta, mashed potatoes, rice, or crusty bread. For a lighter option, serve over zucchini noodles or with a side salad and roasted vegetables.
Absolutely! You can prepare the meatballs up to 24 hours in advance and store them in the refrigerator. You can also make the entire dish ahead and reheat it gently before serving for an easy meal.
One serving of Marry Me Chicken Meatballs contains approximately 636 calories, with 34g of protein and 48g of fat. The recipe serves 4 people, with each serving including about 7-8 meatballs.
This makes them perfect for entertaining or busy weeknights, similar to my Easy Marry Me Pasta with Chicken.
More Creamy Chicken Recipes You'll Love
- Creamy Garlic Parmesan Chicken - Another creamy chicken dish that's quick and delicious! If you love these meatballs, this is your next must-try recipe.
- Garlic Butter Chicken Bites with Creamy Parmesan Pasta - These flavorful chicken bites have similar ingredients but a different presentation. Perfect for those who love the flavors of this recipe!
- One Pan Garlic Parmesan Chicken Pasta - A simple one-pan meal with similar creamy flavors but even easier cleanup! Great for busy weeknights.
Why You Should Make These Marry Me Chicken Meatballs Tonight
There's something truly magical about the combination of tender chicken meatballs, creamy sauce, and sun-dried tomatoes that makes this dish absolutely irresistible.
Whether you're cooking for a special someone, your family, or just treating yourself to a delicious meal, these Marry Me Chicken Meatballs are guaranteed to impress.
Have you ever had a recipe that makes you feel like a kitchen superstar? This is definitely one of those! The best part is that it looks and tastes fancy, but it's actually pretty simple to make.
I'd love to hear if these meatballs earned you a marriage proposal or just a very enthusiastic high-five! Leave a comment below and don't forget to save this recipe to Pinterest for later.
Marry Me Chicken Meatballs
Equipment
- Large Bowl
- Large Skillet
- Cutting Board
Ingredients
Meatballs
- 1 pound ground chicken
- ⅓ cup bread crumbs or panko
- 1 egg lightly beaten
- ¼ cup parmesan cheese grated
- 2 cloves garlic minced or grated
- 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons unsalted butter
Sauce
- 1 cup oil-packed sun dried tomatoes drained and chopped, plus 1 Tablespoon reserved oil
- 3 cloves garlic minced
- 1 Tablespoon tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes optional
- ¼ cup fresh basil leaves julienned
- salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, bread crumbs, egg, parmesan garlic, parsley, Italian seasoning, onion powder, salt and pepper.
- Shape mixture into tablespoon sized balls (you should have about 30).
- Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned (they'll continue cooking in the sauce later). Transfer the meatballs to a plate, cover and set aside. Drain the fat from the skillet and wipe clean.
- Return the now clean skillet to medium heat. Add 1 Tablespoon of the oil from the sun dried tomatoes. Once hot, add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook 1 minute longer.
- Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
- Turn the heat to medium-low, and add the heavy cream, parmesan, Italian seasoning and red pepper flakes (if using). Allow to simmer for a few minutes, then return the meatballs to the pan along with the sun dried tomatoes. Allow to simmer for 10-15 minutes longer, until the sauce is thickened.
- Garnish with the fresh basil and season with salt and pepper, to taste.
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