Give dinner a delicious upgrade with these Marry Me Chicken Meatballs! Tender, golden chicken meatballs simmered in a creamy sun-dried tomato Parmesan sauce that you’ll want to spoon over every last bite. Serve over pasta or mashed potatoes for a cozy, crowd-pleasing dinner that’s easy enough for a weeknight and special enough for date night.
Meatballs are always a delicious addition to any menu! Try these favorites next: Teriyaki Meatballs, Porcupine Meatballs and Swedish Meatballs!
Our Favorite Chicken Meatballs
Some dinners have a way of making an ordinary evening feel a little more special, and these Marry Me Chicken Meatballs do just that – without a lot of work! Tender chicken meatballs are browned until golden, then tucked into a creamy sundried tomato-Parmesan sauce that is made even more delicious with the addition of spinach. Every bite is cozy, savory and full of flavor.
This recipe takes everything there is to love about Marry Me Chicken and gives it a delicious meatball twist. The meatballs and sauce cook in the same skillet, so you get plenty of flavor without a sink full of pans. A handful of spinach adds a pop of color, while the sun-dried tomatoes give the creamy sauce a little tangy sweetness. It’s an easy choice for family dinner and just as lovely for a cozy date night at home.
Why Are They Called Marry Me Chicken Meatballs?
The name is a playful nod to Marry Me Chicken, a dish known for its creamy sun-dried tomato sauce and proposal-worthy reputation. This version brings those same cozy flavors to these homemade chicken meatballs.
Serve these meatballs over pasta or mashed potatoes for a dinner that’s sure to earn a spot in your regular rotation.
Why You’ll Love This Chicken Meatball Recipe
Your weeknight dinner rotation just got a little more delicious! These Marry Me Chicken Meatballs bring all the cozy comfort of the original dish in a tender, saucy meatball version. Easy to make and perfect for sharing, this is one dinner the whole family can look forward to. So much to love about this recipe:
- Tender, flavorful meatballs. Parmesan, garlic and Italian seasoning give the chicken plenty of flavor, while panko and egg help create meatballs that hold together without feeling dense.
- A sauce worth savoring. Creamy Parmesan sauce and sun-dried tomatoes make a delicious pairing that’s perfect for spooning over your favorite sides.
- One skillet for the meatballs and sauce. Those golden bits left behind after browning the meatballs add extra flavor to the sauce.
- Easy to serve your way. Pair with pasta, mashed potatoes or rice, or serve with vegetables and crusty bread.
- Great for prepping ahead. Shape the meatballs in advance to get a head start on dinner.
Ingredients and Substitutions
This recipe has two parts: the chicken meatballs and the creamy sun-dried tomato sauce. Several ingredients pull double duty, helping tie the flavors together. You’ll find the complete measurements in the recipe card at the end of the post.
For the chicken meatballs:
- Ground chicken: The base of the meatballs. Ground chicken that includes some dark meat generally produces juicier results than very lean ground chicken breast. Ground turkey can easily be swapped into this recipe. If you are short on time, you can use frozen meatballs. Cook the meatballs in the pan until heated through before placing them to the side while you make the sauce.
- Panko breadcrumbs: Absorb moisture and help keep the meatballs tender. Their light texture keeps the mixture from becoming too compact. Italian seasoned breadcrumbs can be used as a substitute.
- Freshly grated Parmesan cheese: Adds savory flavor and a little saltiness throughout the meatballs.
- Egg: Binds the mixture so the meatballs hold their shape during cooking.
- Fresh garlic: Adds flavor directly to the meatballs instead of relying on the sauce alone.
- Italian seasoning: Gives the chicken a blend of herb flavors that complements the creamy sauce. Use my homemade Italian seasoning or your favorite store bought brand.
- Salt: Brings out the flavors of the chicken, cheese and seasonings.
For the sauce:
- Sun-dried tomatoes: Gives the sauce concentrated flavor and tangy sweetness. Choose tomatoes packed in oil, then drain and chop them, reserving oil for cooking. Using the seasoned oil straight from the jar imparts intense flavor into the pan sear. Standard olive oil works if using dry-packed tomatoes.
- Salted butter: Adds richness and helps brown the meatballs alongside the oil. Unsalted butter also works; adjust the finished sauce to taste.
- Onion: Creates a savory base and adds a little sweetness as it cooks. Dice it finely so it blends nicely into the sauce.
- Fresh garlic and garlic powder: Add flavor and savoriness to the sauce.
- Heavy cream: Gives the sauce its rich flavor and creamy consistency. Lower-fat dairy will produce a thinner sauce and can be more prone to separating. Half-and-half can be used, but reduce the broth slightly or simmer longer to thicken.
- Chicken broth: Adds savory flavor and loosens the cream into a spoonable sauce. Low-sodium broth gives you more control over the seasoning.
- Parmesan cheese: Adds savory depth and helps thicken the sauce as it melts. Finely grate it for the smoothest result.
- Italian seasoning: Connects the flavors of the sauce with the herbs in the meatballs.
- Salt: Balances the sauce. The broth, butter and Parmesan all contribute salt, so taste before adding extra.
- Spinach: Wilts quickly into the sauce, adding color and tender bites of greens.
- Fresh parsley: An optional finishing touch that adds fresh flavor and color just before serving.
How To Make Marry Me Chicken Meatballs
These meatballs come together in a few simple stages: mix, brown and simmer. Have your sauce ingredients measured and ready before you start cooking so everything moves smoothly. See the recipe card below for the full instructions.
Chicken Meatballs
- Combine the ground chicken, Panko breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, and salt.
- Mix gently until just combined. Do not overwork the meat.
- Shape into 12 to 15 equal-sized meatballs.
- Heat the sun-dried tomato oil and butter in a large skillet over medium-high heat.
- Cook meatballs for 6 to 8 minutes, turning frequently until golden brown on all sides. Transfer meatballs to a plate.
- Add additional oil to the pan and cook onions for 3 to 4 minutes or until soft and translucent.
- Add the sun-dried tomatoes and garlic. Stir for 1 to 2 minutes or until fragrant.
- Reduce heat to medium and add chicken broth, heavy whipping cream, remaining ½ cup Parmesan cheese, garlic powder, Italian seasoning and salt.
- Simmer for 3 to 4 minutes, stirring continuously and then add the spinach and cook for 1 minute until just wilted.
- Return the meatballs and any accumulated juices to the skillet.
- Simmer for 2 to 3 minutes, garnish with fresh chopped parsley, if desired, serve an enjoy!
Storage Information
This dish is best enjoyed fresh when the sauce is at its creamiest, but leftovers make a delicious second meal. Store the meatballs with their sauce and keep pasta or other sides separate when possible.
- Refrigerator: Refrigerate leftovers in an airtight container within 2 hours of cooking and enjoy within 3 to 4 days.
- Make ahead: Mix and shape the uncooked meatballs up to 1 day ahead. Cover and refrigerate until ready to cook. You can also chop the onion and tomatoes and grate the Parmesan ahead of time.
- Freezer: For the best texture, freeze the cooked meatballs without the sauce for up to 2 months. Freeze them in a single layer, then transfer to a freezer-safe container or bag. You can freeze the finished dish, but the cream sauce may separate or become grainy after thawing.
- Reheating: Thaw frozen meatballs in the refrigerator overnight. Reheat gently in a covered skillet with the sauce, adding a splash of chicken broth if needed. Stir carefully and heat the meatballs to 165°F without letting the sauce boil vigorously.
Variations To Try
A few simple changes can give this dinner a different spin. Keep the creamy sauce as your starting point and adjust the meatballs, vegetables or seasonings to suit your family.
- Use ground turkey. Substitute ground turkey for the chicken and cook the meatballs to 165°F.
- Add a little heat. Stir a pinch of crushed red pepper flakes into the sauce with the garlic.
- Try mushrooms. Sauté sliced mushrooms with the onion, allowing their released moisture to cook off before adding the sauce ingredients.
- Add more spinach. Stir in an extra handful for more greens, letting it wilt before returning the meatballs to the pan.
- Finish with basil. Swap the parsley garnish for fresh chopped basil.
- Make smaller meatballs. Shape the mixture into bite-sized meatballs for serving over small pasta shapes. or serve as an appetizer. Start checking for doneness earlier since smaller meatballs cook more quickly.
Can I use regular breadcrumbs instead of panko?
Yes, plain dry breadcrumbs can work, although their finer texture can make the meatballs a little denser. Start with slightly less than the amount of panko called for and add more only if needed to help the mixture hold its shape.
Why is my meatball mixture sticky?
Ground chicken mixtures tend to be soft and a little sticky. Lightly oiling your hands makes shaping easier, and a short chill in the refrigerator can help if the mixture is difficult to handle. Avoid adding lots of extra breadcrumbs, which can make the cooked meatballs dry.
How do I keep the meatballs from falling apart?
Mix until the egg and breadcrumbs are evenly distributed, then shape the meatballs gently but securely. Give them a chance to form a golden crust before turning, and use a spoon or small spatula to help roll them carefully. Overcrowding the pan can also make turning more difficult.
What should I serve with chicken meatballs?
Pasta and mashed potatoes are wonderful for catching all that creamy sauce (some would say the sauce is the best part of the dish!) Rice, roasted veggies and crusty bread work well, too. Add a simple green salad for a fresh side to round out the meal.
Trish’s Tips
A few small details make a big difference with homemade chicken meatballs. Keep these tips in mind for tender meatballs and a smooth, creamy sauce.
- Mix gently. Ground chicken is naturally softer than ground beef. Mixing just until uniform ensures the meatballs stay tender and moist. I like to use a cookie scoop to help with some of the sticking, but it’s not necessary. Lightly oil or wet your hands, or chill the mixture for 10-15 minutes prior to shaping to help with any sticking. Overworking the chicken can make the meatballs firm and dense. Mix just until combined.
- Keep the sizes consistent. A cookie scoop helps portion the mixture evenly so the meatballs finish cooking at about the same time.
- Use a thermometer. Color alone won’t tell you whether chicken meatballs are done. Check for 165°F in the center; the timing will vary with their size and your skillet.
- Deglaze the pan drippings. When pouring in the chicken broth, scrape up any browned bits (fond) stuck to the bottom of the skillet. This holds a really great flavor for the sauce.
- Freshly grate Parmesan. Pre-shredded bagged cheese contains anti-caking agents that can prevent the cheese from melting smoothly. Grating the Parmesan straight from the block will give you the best flavor and melt.
- Keep the simmer gentle. Avoid a hard boil once the cream and cheese are added.
- Taste before serving. Adjust the salt after the cheese has melted and the sauce has reduced.
- Use a meat thermometer. Because chicken cooks quickly, pull the meatballs as soon as they hit 165°F to prevent them from drying out before returning to the sauce.
More Chicken Recipes To Try
Marry Me Chicken Meatballs
Ingredients
Meatballs:
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese freshly grated
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon fine sea salt
Sauce:
- 2 tablespoons sun-dried tomato oil from jar of sun-dried tomatoes
- 2 tablespoons salted butter
- ½ cup onion diced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 2 cloves garlic minced
- 1 cup chicken broth low-sodium
- 1 cup heavy whipping cream
- ½ cup Parmesan cheese freshly grated
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon fine sea salt plus more to taste
- 1 cup baby spinach roughly chopped
Garnish (Optional)
- parsley chopped
Instructions
Chicken Meatballs
- In a large bowl, combine the ground chicken, Panko breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, and salt, mixing gently with your hands until just combined. Do not overwork the meat.1 pound ground chicken, ½ cup panko breadcrumbs, ¼ cup Parmesan cheese, 1 large egg, 2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon fine sea salt
- Lightly oil your hands and shape the chicken mixture into 12 to 15 equal-sized meatballs.
- Heat the sun-dried tomato oil and butter in a large skillet over medium-high heat until the butter melts.2 tablespoons sun-dried tomato oil, 2 tablespoons salted butter
- Add the meatballs and cook for 6 to 8 minutes, turning frequently until golden brown on all sides and cooked through. The internal temperature of each meatball should reach 165°F. Transfer meatballs to a plate and set aside.
Marry Me Sauce
- If needed, add an additional 1 tablespoon of oil into the pan before adding the diced onions. Cook for 3 to 4 minutes or until soft and translucent.½ cup onion
- Add the sun-dried tomatoes and garlic. Stir for 1 to 2 minutes or until fragrant.½ cup sun-dried tomatoes, 2 cloves garlic
- Reduce heat to medium and add the chicken broth, heavy whipping cream, remaining Parmesan cheese, garlic powder, Italian seasoning and salt into the same skillet.1 cup chicken broth, 1 cup heavy whipping cream, ½ cup Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, ½ teaspoon fine sea salt
- Bring the sauce to a gentle simmer for 3 to 4 minutes, stirring continuously until the cheese is melted and the sauce thickens slightly.
- Stir in the roughly chopped spinach and cook for 1 minute until just wilted.1 cup baby spinach
- Return the cooked meatballs and any accumulated juices to the skillet, spooning the creamy sun-dried tomato sauce over top.
- Simmer for 2 to 3 minutes to heat the meatballs through, garnish with fresh chopped parsley, if desired, and serve warm over pasta or mashed potatoes.parsley
Notes
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Leave a Reply