Get ready to fall head over heels with this Marry Me Chicken Meatballs Recipe, a dish that delivers tender, juicy chicken meatballs bathed in a rich, creamy sauce loaded with sundried tomatoes and just the right amount of spice. Every bite bursts with flavor and warmth, making this recipe a guaranteed crowd-pleaser that’s perfect for dinner parties or cozy family meals. It’s comfort food elevated, combining simple ingredients to create a dish so delicious, it might just inspire that special proposal of your own.
Ingredients You’ll Need
These ingredients come together in perfect harmony to create a dish that boasts depth, creaminess, and a touch of spice. Each component plays a crucial role, whether adding texture, richness, or a layer of aromatic flavor.
- 2 lbs. ground chicken: The lean base that keeps the meatballs tender and moist without overpowering the dish.
- 2 large eggs (slightly beaten): Acts as a binder to hold the meatballs together, ensuring they stay juicy.
- 3 cloves garlic (minced): Adds a fragrant kick that wakes up every layer of flavor.
- 3 Tbsp. olive oil: For a subtle fruity richness and to help sear and brown the meatballs beautifully.
- 1 cup seasoned panko crumbs: Light and crispy crumbs that help give the meatballs the perfect texture and prevent them from becoming dense.
- 3/4 cup grated Parmesan cheese: Brings a salty, nutty depth that elevates the chicken to something extraordinary.
- 1 tsp. onion powder: A subtle sweetness that rounds out the garlic and herbs.
- 1 tsp. kosher salt: Enhances all the other flavors without overwhelming the dish.
- 1 tsp. black pepper: Adds a mild heat and earthiness.
- 1/2 tsp. paprika: Provides a smoky undertone that complements the sauce perfectly.
- 5 Tbsp. butter: The luxurious base of the sauce that adds creaminess and richness.
- 4 cloves garlic (minced): Infuses the sauce with robust, aromatic flavor.
- 2 tsp. Italian seasoning: A classic herb blend that adds an herby brightness.
- 1/4-1/2 tsp. red pepper flakes: Customize the heat level to your liking, adding a gentle spicy warmth.
- 1 cup sundried tomatoes in oil (drained and roughly chopped): Tangy and sweet, they offer bursts of umami and vibrant color.
- 1/4 cup white cooking wine: Adds acidity and depth to balance the creaminess.
- 1 1/2 cups low-sodium chicken broth: Keeps the sauce flavorful but light.
- 1 cup heavy cream: Makes the sauce wonderfully rich and velvety.
- 2/3 cup grated Parmesan cheese: Finishes the sauce with salty, savory notes.
- 8-10 fresh basil leaves (julienned): A fresh, herbal garnish that brightens each serving.
How to Make Marry Me Chicken Meatballs Recipe
Step 1: Prepare and Bake the Meatballs
Start by preheating your oven to 400 degrees and lining baking sheets with parchment paper to prevent sticking. In a large bowl, gently mix together the ground chicken, beaten eggs, minced garlic, olive oil, panko crumbs, Parmesan cheese, onion powder, salt, pepper, and paprika. Be careful not to overmix, as you want the meatballs to stay tender. Using a 1 1/2-inch scooper, portion out the mixture onto your baking sheets and bake for about 18 minutes until they are lightly browned and cooked through. This method yields meatballs that are perfectly juicy and ready to soak up all the sauce.
Step 2: Create the Luxurious Sauce
While the meatballs bake, melt butter in a large oven-proof deep skillet over medium heat. Add the minced garlic, Italian seasoning, red pepper flakes, and chopped sundried tomatoes. Stir frequently and cook for 2 minutes to release the aromatic flavors. Pour in the white wine and let it reduce for 2 to 3 minutes to concentrate the flavor. Next, add the chicken broth and slowly whisk in the heavy cream and grated Parmesan cheese. Keep stirring until the sauce thickens slightly and becomes velvety smooth, the perfect blanket for those luscious meatballs.
Step 3: Combine and Finish Baking
Carefully add the baked chicken meatballs to the sauce, turning gently to coat each one in the rich, flavorful mixture. Transfer the skillet to the oven and bake for about 10 minutes, allowing the flavors to marry and the sauce to bubble invitingly. This finishing step warms the meatballs through and ensures every bite is decadent.
How to Serve Marry Me Chicken Meatballs Recipe
Garnishes
Freshness is key when serving these meatballs. Sprinkle julienned basil leaves over the top for a burst of herbal aroma and vibrant color that balances the creamy sauce beautifully. You can also add a little extra grated Parmesan for a salty finish or a pinch of red pepper flakes to remind everyone of the dish’s gentle kick.
Side Dishes
This Marry Me Chicken Meatballs Recipe shines alongside simple, comforting sides. Serve over a bed of creamy mashed potatoes or silky polenta to soak up every drop of the sauce. If you prefer pasta, fettuccine or pappardelle are excellent vehicles, carrying the sauce and meatballs with each luscious forkful. For a lighter touch, steamed green beans or a crisp arugula salad add fresh contrasts.
Creative Ways to Present
Looking to impress guests with presentation? Try serving the meatballs in individual oven-safe ramekins or a gorgeous cast-iron skillet right at the table, which keeps the sauce warm and bubbling. Garnish with edible flowers or a drizzle of high-quality olive oil for an extra-special touch. You can even skewer the meatballs for a fun appetizer style at parties, pairing each with a small spoonful of sauce or a basil leaf.
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Chicken Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Keep the meatballs and sauce together to preserve the luscious texture and flavor. Reheat gently on the stovetop or microwave to enjoy them almost as fresh as the first time.
Freezing
To freeze, arrange the cooked meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Store the sauce separately in a tightly sealed container. This helps keep textures intact. Both components can be frozen for up to 3 months, ready to thaw and reheat on a busy night.
Reheating
When reheating, warm the sauce gently in a skillet over low heat, then add the meatballs, cooking until heated through to avoid drying them out. If reheating from frozen, allow thawing in the refrigerator overnight for best results. You can also reheat portions in the microwave covered loosely to keep moisture locked in.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute; just be mindful it can be leaner so the meatballs might need a bit of extra moisture like a splash of olive oil or an extra egg to keep them juicy.
How spicy is the Marry Me Chicken Meatballs Recipe?
The heat level is quite mild, thanks to the red pepper flakes that you add based on your taste preferences. You can make it completely mild by omitting them or turn up the spice to suit your palate perfectly.
Can I make the sauce dairy-free?
You can swap the heavy cream for coconut cream or a cashew cream alternative, and use dairy-free Parmesan or nutritional yeast to maintain some cheesy richness. The flavor will be slightly different, but still delicious!
What’s the best way to serve this dish for a crowd?
Bake the meatballs ahead of time and keep the sauce warm in a slow cooker. Guests can help themselves, making it a relaxed, casual meal that still feels special and indulgent.
Can I prepare this recipe without an oven?
While baking helps the meatballs keep their shape and cook evenly, you can pan-fry them gently over medium heat until browned and cooked through. Just finish cooking the sauce in the same pan and combine for the full effect.
Final Thoughts
This Marry Me Chicken Meatballs Recipe is a true showstopper, blending approachable ingredients with exceptional flavor and comforting creaminess. Whether you’re cooking for a special someone or just treating yourself, these meatballs promise to impress and delight every time. Don’t wait for a special occasion—make this dish your new favorite and let the magic happen right in your kitchen!
Print
Marry Me Chicken Meatballs Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Marry Me Chicken Meatballs are tender, flavorful ground chicken meatballs baked to perfection and simmered in a creamy, garlicky sun-dried tomato sauce. This comforting dish combines Italian-inspired herbs, Parmesan cheese, and a hint of heat from red pepper flakes for a deliciously rich and satisfying meal that’s perfect for weeknight dinners or entertaining guests.
Ingredients
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
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 roughly chopped
- 1/4 cup white cooking wine
- 1 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2/3 cup grated Parmesan cheese
- 8–10 fresh basil leaves, julienned (optional, for garnish)
Instructions
- Prepare the Meatballs: Preheat your oven to 400°F (200°C) and line an extra-large baking sheet or two large baking sheets with parchment paper for easy cleanup. In a large bowl, combine the ground chicken, beaten eggs, minced garlic, olive oil, seasoned panko crumbs, Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Mix gently, being careful not to overwork the meat mixture to keep the meatballs tender.
- Form and Bake Meatballs: Use a 1 1/2-inch scoop or spoon to portion out the meat mixture onto the prepared baking sheets, spacing them evenly. Bake the meatballs in the preheated oven for 18 minutes, or until they are lightly browned on the outside and no longer pink inside. Remove from oven and set aside while preparing the sauce.
- Make the Sauce: In a large oven-proof deep skillet, melt the butter over medium heat. Add the minced garlic, Italian seasoning, red pepper flakes, and chopped sun-dried tomatoes. Cook, stirring often, for about 2 minutes until fragrant. Pour in the white cooking wine and let it cook for 2 to 3 minutes until mostly reduced.
- Add Liquids and Thicken Sauce: Pour in the chicken broth, then slowly whisk in the heavy cream and Parmesan cheese. Continue cooking over medium heat, stirring occasionally, until the sauce begins to thicken slightly and is smooth and creamy.
- Combine Meatballs and Sauce: Add the baked meatballs to the skillet with the sauce and gently stir to coat them evenly. Transfer the skillet to the oven and bake for an additional 10 minutes, allowing the meatballs to heat through and the sauce to bubble.
- Serve and Garnish: Remove from the oven, garnish with fresh julienned basil leaves if desired, and serve immediately. This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the rich sauce.
Notes
- Do not overmix the meatball mixture to avoid tough meatballs.
- The red pepper flakes can be adjusted up or down depending on your desired spice level.
- Using an oven-proof skillet allows you to transfer the sauce and meatballs directly into the oven without extra dishes.
- For a lower-fat option, substitute the heavy cream with half-and-half or evaporated milk, though the sauce will be less rich.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the oven to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
