Introduction

Marry Me Chicken Meatballs are tender, flavorful, and perfect for a cozy weeknight dinner. This dish combines juicy chicken meatballs with a creamy sun-dried tomato sauce that’s sure to impress.

A close-up view shows round meatballs covered in a thick, creamy orange sauce with visible herbs and spices speckled on top. Sun-dried tomato pieces add deep red color among the meatballs, while fresh green basil leaves and smaller herb bits are scattered across the dish, adding freshness and contrast. The sauce looks rich and smooth, coating each meatball evenly with a slightly glossy texture. A shiny silver spoon is partially visible among the meatballs, resting against a white marbled surface that surrounds the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground chicken
1/3 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
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 fresh basil leaves (julienned)
Salt and pepper (to taste)

Instructions

Step 1: In a large bowl, combine the ground chicken, bread crumbs, egg, ¼ cup parmesan, 2 cloves garlic, parsley, ½ teaspoon Italian seasoning, onion powder, salt, and pepper. Mix until just combined.
Step 2: Shape the mixture into tablespoon-sized meatballs; you should get about 30 meatballs.
Step 3: Melt the butter in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned, about 5-7 minutes. They will finish cooking in the sauce. Transfer them to a plate, cover, and set aside. Drain fat from the skillet and wipe it clean.
Step 4: Return the skillet to medium heat. Add 1 tablespoon of the reserved oil from the sun-dried tomatoes. Once hot, add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for another minute.
Step 5: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Step 6: Reduce heat to medium-low. Stir in the heavy cream, ½ cup parmesan, 1 teaspoon Italian seasoning, and red pepper flakes if using. Let the sauce simmer for a few minutes to thicken.
Step 7: Return the meatballs to the skillet along with the chopped sun-dried tomatoes. Simmer for 10-15 minutes until the sauce is thick and the meatballs are cooked through.
Step 8: Garnish the dish with fresh basil leaves and season with salt and pepper to taste before serving.

Tips & Variations

Use panko instead of regular bread crumbs for a lighter texture in the meatballs.
Swap fresh parsley for dried if fresh isn’t available; just use less dried.
Adjust the red pepper flakes to control the heat or omit for a milder sauce.
Serve over pasta, rice, or with crusty bread to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, adding a splash of chicken stock or cream if the sauce thickens too much.

How to Serve

The image shows many meatballs covered in a thick, creamy orange sauce with herbs and spices mixed in. The meatballs are round, slightly browned with a smooth texture. There are pieces of sun-dried red tomatoes and small green basil leaves scattered throughout the sauce, adding bursts of red and green color. A silver spoon is partially covered by the sauce among the meatballs. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will give similar results in flavor and texture.

How do I know when the meatballs are fully cooked?

The meatballs should be browned on all sides and cooked through after simmering in the sauce for 10-15 minutes. The internal temperature should reach 165°F (74°C) for safety.