If there’s one dinner that consistently wins hearts (and weeknights), it’s Marry Me Chicken.
But today, the viral favorite gets a delicious twist: Marry Me Chicken Meatballs.
Juicy, tender chicken meatballs simmered in a creamy sun-dried tomato Parmesan sauce create a dish that is comforting, romantic, and unbelievably satisfying.
It’s the kind of recipe that makes people take one bite and say, “Wow.”
Whether you’re cooking for someone special or simply treating yourself, this dish guarantees rave reviews.
Ingredients You’ll Need for the Meatballs
To create perfectly juicy meatballs, you need a balance of fat, moisture, and seasonings. Here’s what goes into them:
- Ground chicken with a balanced fat content (93 percent lean works best)
- Breadcrumbs and milk for moisture
- Egg to bind the mixture
- Parmesan for salty, cheesy flavor
- Garlic and onion powder for depth
- Italian seasoning or fresh herbs
- Salt, pepper, and red pepper flakes for seasoning
- Optional substitutes: ground turkey, gluten-free breadcrumbs, dairy-free Parmesan
These ingredients work together to create meatballs that are tender without falling apart and flavorful without being overly heavy.
Ingredients for the Creamy Marry Me Sauce
The famous Marry Me sauce includes a blend of creamy, savory, and slightly tangy ingredients. The meatball version uses the same base:
- Sun-dried tomatoes (oil-packed for the best flavor)
- Minced garlic
- Chicken broth or stock
- Heavy cream for richness (half-and-half can be used as a lighter alternative)
- Grated Parmesan
- Fresh basil or thyme
- Crushed red pepper flakes
- Optional additions: white wine for brightness, spinach for color and nutrition
This sauce is what makes the dish truly unforgettable.
How to Make Marry Me Chicken Meatballs (Step-by-Step)
This recipe is simple, though it feels like something you’d order at a high-end bistro. Here’s how to make it:
- Mix the meatballs
Combine the ground chicken with breadcrumbs, milk, Parmesan, egg, garlic, and seasonings. Mix gently to avoid toughening the meat. - Form the meatballs
Scoop or roll them into evenly sized balls. Keeping them uniform ensures even cooking. - Sear the meatballs
Brown them in a skillet until the exterior is golden. You can also bake them for an easier, hands-off method. - Make the sauce
In the same skillet, sauté garlic, then add sun-dried tomatoes and broth. Stir in the cream and Parmesan until smooth and creamy. - Simmer and combine
Add the meatballs back to the pan and let them simmer in the sauce, absorbing all the flavors. - Serve warm
It’s fantastic over pasta, rice, mashed potatoes, or sautéed vegetables.
This method ensures the meatballs stay tender while the sauce develops deep, rich flavor.
Tips for Juicy, Tender Chicken Meatballs
Chicken meatballs can dry out if not prepared properly, but these tips guarantee perfect results:
- Avoid overmixing the meat; mix just until combined.
- Using breadcrumbs and milk creates moisture.
- Parmesan adds both flavor and fat.
- Browning the meatballs before simmering enhances texture.
- Cook to an internal temperature of 165°F to avoid overcooking.
Following these steps ensures melt-in-your-mouth tenderness.
Best Side Dishes to Serve with Marry Me Chicken Meatballs
This dish pairs well with a variety of sides. Here are the top options:
Classic options:
- Linguine, fettuccine, or spaghetti
- Jasmine rice or basmati rice
- Creamy mashed potatoes
Vegetable pairings:
- Roasted broccoli
- Steamed asparagus
- Sautéed spinach or kale
Low-carb alternatives:
- Cauliflower rice
- Zucchini noodles
- Spaghetti squash
Bread pairings:
- Garlic bread
- Crusty artisan rolls
- Homemade focaccia
Anything that can soak up extra sauce works perfectly.
Variations and Flavor Boosters
Marry Me Chicken Meatballs are highly versatile. Try these fun variations:
- Add extra red pepper flakes for a spicy version.
- Add lemon zest for a bright, refreshing twist.
- Mix in fresh spinach for color and nutrients.
- Swap in crushed tomatoes for a richer, more tomato-forward sauce.
- Make it one-pot by baking everything together after searing.
- Reduce the spice slightly for a more kid-friendly version.
Every variation keeps the charm of the original while offering something new.
How to Store, Freeze, and Reheat
This dish stores beautifully, making it great for meal prep.
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze meatballs and sauce together or separately for up to 3 months.
Reheating:
Warm gently on the stove or in the microwave. Add a splash of cream or broth to refresh the sauce.
These storage tips make it easy to enjoy this dish anytime.
Recipe FAQ’s
Can I use ground turkey instead of chicken?
Yes. Ground turkey (93 percent lean) works well and keeps the texture similar.
Can I bake the meatballs instead of searing them?
Absolutely. Bake at 400°F for 15–18 minutes, then add them to the sauce.
Can I make this ahead for meal prep?
Yes. The sauce reheats well, and meatballs stay tender if you add a splash of broth or cream when warming them up.
Creamy Marry Me Chicken Meatballs (40 Minutes)
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- ¼ cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 1 tablespoon olive oil for searing
For the Marry Me Sauce
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1/4-1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- Fresh basil or thyme chopped (for garnish)
Instructions
Mix the Meatballs
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, milk, egg, garlic powder, onion powder, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently until just combined.
Form the Meatballs
- Roll the mixture into evenly sized meatballs (about 1 to 1.5 inches). Avoid packing too tightly to keep them tender.
Sear the Meatballs
- Heat olive oil in a large skillet over medium heat. Add the meatballs and sear until golden brown on all sides, about 5–7 minutes. They do not need to be cooked through at this stage. Remove the meatballs and set aside.
Make the Sauce
- In the same skillet, add garlic and sauté for 30 seconds. Add sun-dried tomatoes and stir. Pour in the chicken broth and scrape up any brown bits. Stir in the heavy cream, Parmesan, Italian seasoning, and crushed red pepper flakes. Bring to a gentle simmer.
Add the Meatballs Back
- Return the meatballs to the skillet, nestling them into the sauce. Simmer uncovered for 10–12 minutes, or until the meatballs reach an internal temperature of 165°F and the sauce thickens.
Serve
- Taste and adjust seasoning. Garnish with fresh basil or thyme. Serve hot over pasta, rice, mashed potatoes, or vegetables.