Marry Me Chicken Meatballs
These Marry Me Chicken Meatballs are the kind of dinner that feels a little fancy but is secretly so easy to make. We’re talking juicy chicken meatballs, a creamy sun-dried tomato sauce, and a recipe that comes together in about 30 minutes in one pan. It’s rich, cozy, and honestly the kind of meal that makes you go back for “just one more bite” about ten times.
These creamy marry me chicken meatballs are one of those recipes that just always hits. “Marry me” recipes have that reputation for a reason. They’re rich, cozy, and basically impossible not to love. I took the classic marry me chicken and turned it into this marry me chicken meatballs recipe, because meatballs just feel easier and honestly… more fun.
I especially love these served over cheesy mashed potatoes. It’s one of those combinations that just works every single time. You could make these for a date night (I mean… the name says it all!), but they’re just as perfect for a family dinner too. Even picky eaters are into this one, which is always a win!
If you love marry me recipes as much as me, be sure to try my marry me chickpeas recipe, too!
Why You’ll Love These Marry Me Chicken Meatballs
- Creamy, flavor-packed sauce! The sun-dried tomatoes, garlic, and Parmesan create a rich, slightly tangy sauce that makes this creamy marry me chicken meatballs recipe seriously irresistible.
- Easy recipe for beginners. Simple ingredients and straightforward steps make this a great starting point if you’re new to cooking or just want something low-stress.
- Perfect for weeknights or date nights! It feels special enough for a cozy dinner but is easy enough to throw together on a busy night.
- Juicy, tender meatballs. The ricotta keeps the meatballs soft and flavorful without making them heavy or dense.
Why is it called marry me chicken?
“Marry me chicken” got its name because it’s supposedly so good, it could inspire a proposal after just one bite! It’s all about that creamy, garlicky, slightly tangy sauce that feels a little indulgent and super comforting.
Marry Me Chicken Meatballs Ingredients
For the meatballs:
- Ground chicken: Lean and perfect for soaking up flavor! Use about 92% lean chicken so they don’t dry out.
- Olive oil: Adds moisture to the meatballs.
- Garlic: Just one freshly minced garlic clove lends lots of flavor here.
- Panko breadcrumbs: To keep the meatballs tender! The breadcrumbs actually soak up the juices as the meatballs cook, keeping all the moisture inside the meatball!
- Italian seasoning: Adds herby flavor.
- Ricotta cheese: Keeps the meatballs soft and juicy!
- Salt + pepper: For seasoning.
For the marry me sauce:
- Olive oil: For sautéing.
- Garlic: For a flavorful base to the sauce.
- Sun-dried tomatoes: Adds richness and a slightly tangy bite! I used sun dried tomatoes in oil and sliced them into small pieces.
- Italian seasoning + chili flakes: For flavor and a little heat.
- Salt + pepper: Season to taste.
- Chicken broth: Builds the sauce!
- Tomato paste: Deepens the flavor of the sauce.
- Heavy cream: Makes it rich and creamy!
- Spinach: Adds freshness, just stir it in at the end!
- Parmesan cheese: For a salty, cheesy finish.
Easy Variations & Substitutions
- Swap ground chicken for ground turkey if needed! You can also use ground beef or ground pork for a richer flavor.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Skip the chili flakes if you prefer no heat!
- Serve over pasta, rice, polenta, or mashed potatoes! Really you just need anything that will soak up that sauce!
How to Make Creamy Marry Me Chicken Meatballs
For the full list of ingredients and instructions, click here.
Step 1: In a large bowl, combine the ground chicken, olive oil, minced garlic, panko breadcrumbs, italian seasoning, Parmesan cheese, salt, and pepper. Mix gently until just combined.
Step 2: Roll the mixture into 1½–2 tablespoon-sized meatballs and set aside.
Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if needed).
Step 4: Cook for 2–3 minutes per side, turning carefully, until browned on all sides. They do not need to be fully cooked at this point. Transfer meatballs to a plate and set aside.
Step 5: In the same skillet, add a small drizzle of olive oil if needed. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the sun-dried tomatoes, italian seasoning, red chili flakes, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
Step 6: Add the broth and tomato paste, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.
Step 7: Lower the heat and stir in the heavy cream until smooth. Stir in the Parmesan cheese until melted and the sauce is creamy.
Step 8: Return the meatballs to the skillet, spooning sauce over the top. Cover and simmer for 8–10 minutes, or until the meatballs are cooked through (165°F internal temperature).
Step 9: Add the spinach and cook just until wilted. Remove from heat and serve warm over pasta, rice, mashed potatoes, or with crusty bread.
Lauren’s Top Tips for the BEST Marry Me Chicken Meatballs
- Use ricotta for the best texture! I don’t use an egg here because ground chicken is already pretty sticky. The ricotta adds moisture and flavor without making the meatballs too loose.
- Don’t overmix the meatballs. Mix just until combined to keep them tender. Overmixing can make them dense instead of soft and juicy.
- Brown for flavor first. Searing the meatballs adds a ton of flavor to both the meatballs and the sauce!
- Adjust the sauce thickness! If you like a thicker sauce, add a quick cornstarch slurry at the end. It’s an easy way to get that extra creamy, clingy texture.
What to Serve with Marry Me Chicken Meatballs
These are perfect over cheesy mashed potatoes (my favorite), polenta, pasta, or even rice. Add a simple green salad or sheet pan roasted veggies on the side for some added greens!
Storage Suggestions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.
Marry Me Chicken Meatballs FAQs
Yes! You can freeze both the uncooked meatballs or cooked meatballs to use whenever you need. Freeze (with or without sauce) for up to 2 months. If you want to cook the frozen meatballs, be sure to add to the cooking time so they are cooked all the way through. To reheat already cooked meatballs, thaw in the fridge overnight and reheat gently!
Ricotta keeps the meatballs soft, tender, and flavorful without making them too dense. It adds just the right amount of moisture without needing an egg!
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Creamy Marry Me Chicken Meatballs Recipe
Ingredients
Method
- Make the meatballs: In a large bowl, combine the ground chicken, olive oil, minced garlic, panko breadcrumbs, italian seasoning, Parmesan cheese, salt, and pepper. Mix gently until just combined.1 pound ground chicken, 1 tablespoon olive oil, 1 clove garlic, ½ cup panko breadcrumbs, 1 teaspoon italian seasoning, ½ cup ricotta cheese, 1 teaspoon salt, ¼ teaspoon pepper
- Form the meatballs: Roll the mixture into 1½–2 tablespoon-sized meatballs and set aside.
- Sear the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if needed). Cook for 2–3 minutes per side, turning carefully, until browned on all sides. They do not need to be fully cooked at this point. Transfer meatballs to a plate and set aside.
- Start the sauce: In the same skillet, add a small drizzle of olive oil if needed. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the sun-dried tomatoes, italian seasoning, red chili flakes, salt, and pepper. Cook for 1–2 minutes to bloom the spices.Drizzle of Olive oil, 3 cloves of garlic, ¼ cup sun dried tomatoes chopped, ¾ teaspoon italian seasoning, ⅛ teaspoon red chili flakes, ½ teaspoon salt, ⅛ teaspoon pepper
- Deglaze and simmer: Add the broth and tomato paste, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.1 cup broth, 1 teaspoon tomato paste
- Make it creamy: Lower the heat and stir in the heavy cream until smooth. Stir in the Parmesan cheese until melted and the sauce is creamy.½ cup heavy cream, ¼ cup grated parmesan cheese
- Add meatballs back: Return the meatballs to the skillet, spooning sauce over the top. Cover and simmer for 8–10 minutes, or until the meatballs are cooked through (165°F internal temperature). Add the spinach and cook just until wilted.1 cup baby spinach
- Serve: Remove from heat and serve warm over pasta, rice, mashed potatoes, or with crusty bread.Serve with mashed potatoes
Nutrition
Notes
- Use ricotta for the best texture! I don’t use an egg here because ground chicken is already pretty sticky. The ricotta adds moisture and flavor without making the meatballs too loose.
- Don’t overmix the meatballs. Mix just until combined to keep them tender. Overmixing can make them dense instead of soft and juicy.
- Brown for flavor first. Searing the meatballs adds a ton of flavor to both the meatballs and the sauce!
- Adjust the sauce thickness! If you like a thicker sauce, add a quick cornstarch slurry at the end. It’s an easy way to get that extra creamy, clingy texture.
