Marry Me Chicken Meatballs
Add Preferred SourceMarry Me Chicken Meatballs are the kind of dinner people talk about for days. Juicy, flavorful meatballs made with ground chicken, garlic, and Parmesan, baked to golden perfection, then simmered in a creamy sun-dried tomato sauce that’s bursting with flavor. It’s cozy, it’s comforting, and it works whether you’re serving it over pasta, rice, or potatoes.
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I make this recipe often, especially when I want something that feels special without a lot of effort. The meatballs are super tender, and the sauce clings to every bite in the best way. I’ve served it for weeknight dinners, Sunday lunches, even date nights at home. It’s one of those dishes that just works—and I think you’ll love it as much as I do.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Chicken Meatballs
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how easy it is to pull this recipe together with just a few basic steps. Here’s exactly how I make these creamy, flavorful chicken meatballs from scratch.
Preheat and prep
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper so cleanup is easy later.
Mix the meatball mixture
In a large bowl, combine the ground chicken, a minced garlic clove, egg, grated Parmesan, breadcrumbs, onion powder, salt, and black pepper. Use clean hands or a spoon to mix everything until just combined—don’t overmix or your meatballs could get tough.
Shape and bake
Scoop out the meatball mixture and form meatballs using about 2 tablespoons per ball. Place them on the baking sheet. Bake for 12–15 minutes until they’re golden and cooked through.
Start the sauce
While the meatballs bake, melt the butter in a large skillet over medium heat. Add the remaining minced garlic, dried thyme, and red pepper flakes. Let that cook for about 30 seconds until it smells amazing.
Add the flavor
Stir in the chopped sun-dried tomatoes, grated Parmesan, chicken broth, and heavy cream. Let the sauce simmer gently for 5–7 minutes, stirring now and then, until it thickens slightly.
Finish the dish
Add the baked meatballs into the sauce and spoon it over each one. Let them simmer for another 10 minutes so the flavors really come together.
Garnish and serve
Top with fresh basil just before serving. These meatballs are perfect over fluffy rice, pasta, or mashed potatoes.
Recipe Notes and Tips
I’ve made these marry me chicken meatballs enough times to know a few tricks that make a big difference. Here’s what I recommend:
- Don’t overmix the meat: Mix just until combined to keep the meatballs tender, not tough.
- Size matters: Try to keep your meatballs the same size so they cook evenly—about 2 tablespoons per ball works well.
- Use parchment paper: It helps the meatballs brown nicely and makes cleanup quicker.
- Protein: Ground turkey works just as well and still soaks up all that creamy sun-dried tomato flavor.
- Breadcrumbs: You can try panko or even crushed crackers if you’re out of breadcrumbs—they help hold everything together.
- Sun-dried tomatoes: If they’re packed in oil, give them a quick pat with a paper towel before chopping so the sauce isn’t greasy.
- Low-sodium broth: I always use low-sodium chicken broth so I can control the salt level in the sauce.
- Cream: If you’re out of heavy cream, half-and-half can work in a pinch, though the sauce won’t be quite as rich.
- Make ahead: You can bake the meatballs a day ahead and finish the sauce right before serving.
How to Store Leftover Marry Me Chicken Meatballs
If you somehow have leftovers, lucky you—these meatballs reheat beautifully. Just let them cool down, then store them in an airtight container in the refrigerator for up to 4 days. The sauce thickens a bit in the fridge, but a quick warm-up on the stove or in the microwave brings everything back to life. You can also freeze them (sauce and all) for up to 3 months—perfect for busy nights when you want something homemade without the effort.
What to Serve With Marry Me Chicken Meatballs
These meatballs are saucy, so you’ll want something that catches every drop. I love serving them over creamy mashed potatoes, fluffy white rice, or a big twirl of pasta. Garlic bread on the side? Always a good idea. You can also add a Caesar salad or honey glazed carrots to round out the plate.
More Recipes You Will Love
If you’re into cozy, flavorful meals that don’t take all day, I’ve got more where this came from:
- Marry Me Chicken
- Marry Me Chicken Soup
- Chicken Chow Mein
- Air Fryer Crack Chicken Casserole Recipe
- Million Dollar Casserole
Ingredients
For the Meatballs:
- 1 garlic clove minced
- 1 egg
- ¼ cup Parmesan cheese grated
- ¼ cup breadcrumbs
- Salt and black pepper to taste
- ½ teaspoon onion powder
- 1 pound ground chicken
For the Sauce:
- 2 tablespoons butter
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- ½ cup sun-dried tomatoes chopped
- ¼ cup parmesan cheese grated
- 1 cup chicken broth
- 1 cup heavy cream
- Fresh basil leaves for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, garlic, egg, Parmesan, breadcrumbs, onion powder, salt, and pepper. Mix until just combined.1 garlic clove, 1 egg, ¼ cup Parmesan cheese, ¼ cup breadcrumbs, ½ teaspoon onion powder, 1 pound ground chicken, Salt and black pepper
- Shape into meatballs (about 2 tablespoons each) and place on the baking sheet. Bake the meatballs for 12–15 minutes, or until golden and fully cooked through.
- While the meatballs bake, melt butter in a large skillet over medium heat. Add garlic, thyme, and red pepper flakes. Cook for about 30 seconds until fragrant.2 tablespoons butter, 2 garlic cloves, 1 teaspoon dried thyme, ½ teaspoon red pepper flakes
- Stir in sun-dried tomatoes, Parmesan, chicken broth, and heavy cream. Bring to a gentle simmer.½ cup sun-dried tomatoes, ¼ cup parmesan cheese, 1 cup chicken broth, 1 cup heavy cream
- Let the sauce simmer, stirring occasionally, until slightly thickened and golden at the edges (about 5–7 minutes).
- Add the baked meatballs to the skillet and spoon the sauce over them. Simmer for another 10 minutes to let the flavors meld.
- Garnish with fresh basil and serve warm over mashed potatoes, pasta, or fluffy rice.Fresh basil leaves
Video
Notes
- Don’t overmix the meat: Mix just until combined to keep the meatballs tender, not tough.
- Size matters: Try to keep your meatballs the same size so they cook evenly—about 2 tablespoons per ball works well.
- Use parchment paper: It helps the meatballs brown nicely and makes cleanup quicker.
- Protein: Ground turkey works just as well and still soaks up all that creamy sun-dried tomato flavor.
- Breadcrumbs: You can try panko or even crushed crackers if you’re out of breadcrumbs—they help hold everything together.
- Sun-dried tomatoes: If they’re packed in oil, give them a quick pat with a paper towel before chopping so the sauce isn’t greasy.
- Low-sodium broth: I always use low-sodium chicken broth so I can control the salt level in the sauce.
- Cream: If you’re out of heavy cream, half-and-half can work in a pinch, though the sauce won’t be quite as rich.
- Make ahead: You can bake the meatballs a day ahead and finish the sauce right before serving.
Storage and Reheating Instructions
- Fridge: Just let them cool down, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheat: The sauce thickens a bit in the fridge, but a quick warm-up on the stove or in the microwave brings everything back to life.
- Freeze: You can also freeze them (sauce and all) for up to 3 months—perfect for busy nights when you want something homemade without the effort.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
