Marry Me Chicken Meatballs
Give dinner a delicious upgrade with these Marry Me Chicken Meatballs! Tender, golden chicken meatballs simmer 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.
Servings 4
Calories 609kcal
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
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.
Tools and Equipment (affiliate links): Cookie Scoop| Glass Mixing Bowls | Whisk | Measuring Cups | Measuring Spoons | Garlic Press
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 609kcal | Carbohydrates: 22g | Protein: 34g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 240mg | Sodium: 1344mg | Potassium: 1399mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2197IU | Vitamin C: 18mg | Calcium: 342mg | Iron: 4mg
