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Okay, I have to tell you… I’m obsessed with this one. These Marry Me Chicken Meatballs are seriously next level! Juicy, flavorful chicken meatballs are baked to perfection and then smothered in a creamy, sun-dried tomato sauce that’s packed with flavor. It’s everything you love about our Marry Me Chicken Pasta and Crockpot Marry Me Chicken, but in cozy, bite-sized form, and just as crave-worthy.
Whether you’re serving them over pasta, zucchini noodles, or scooping them straight from the pan (no judgment here!), these meatballs are sure to steal the show.
Table of Contents
Why You Will Love Marry Me Meatballs
- Flavorful: The chicken meatballs are incredibly flavorful and juicy, and they are smothered in a creamy sun-dried tomato sauce.
- Crave-Worthy: This recipe is everything you love about classic Marry Me Chicken in meatball form! Plus, it’s incredibly decadent and creamy while being a lighter option.
- Lightened Up: The sauce is creamy and rich! It’s made without heavy cream or butter and only a teaspoon of olive oil.
- Quick Meal: It’s such a delicious weeknight dinner that’s ready in about 30 minutes.
- Meal Prep: This recipe is family-friendly and great for meal prep!
What Are Marry Me Chicken Meatballs?
These Marry Me Chicken Meatballs are inspired by the viral Marry Me Chicken dish. This recipe features juicy chicken meatballs smothered in a creamy, sun-dried tomato sauce that’s bursting with flavor. The idea is, they’re so good, that someone might just propose!
Ingredients Needed
- Ground Chicken: Ground chicken is the base of these meatballs. For extra juiciness, we chose 7% fat ground chicken, but ground chicken breast works well as a leaner alternative.
- Egg: One egg helps bind the meatballs and keeps them moist.
- Breadcrumbs: Breadcrumbs help the meatballs come together. Use panko breadcrumbs or your breadcrumbs of choice.
- Sun-Dried Tomatoes: Chopped sun-dried tomatoes for that classic Marry Me Chicken flavor. Add them to the meatballs and the sauce.
- Parmesan: Add grated Parmesan cheese to the meatballs and sauce for the ultimate flavor.
- Basil: Fresh chopped basil adds fresh flavor to the meatballs and sauce.
- Seasonings: Season with oregano, garlic powder, onion powder, salt and pepper.
- For The Sauce: The sauce comes together with milk, light cream cheese, a touch of olive oil, shallot, garlic, tomato paste, a cornstarch slurry, sun-dried tomatoes, Parmesan, basil, and seasonings.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Ground Chicken Substitution: You can easily swap ground chicken for ground turkey. For a learner option, use ground chicken breast or ground turkey breast.
- Sun-Dried Tomatoes To Use: We used sun-dried tomatoes that aren’t packed in oil to keep the recipe lighter. If you only have the oil-packed kind, just drain them well and roughly chop. There’s no need to rehydrate them since they’re already soft.
- Parmesan Substitution: If you don’t have Parmesan cheese, you can substitute it with Pecorino Romano.
- Milk To Use: We used 1% milk to keep the sauce lighter while still adding creaminess. You can substitute with 2% or whole milk for an even richer flavor if preferred.
- Shallot Substitution: You can use 2 tablespoons of diced white onion instead.
- Spicy Option: Add crushed red pepper flakes or a pinch of cayenne pepper for heat.
- Gluten-Free Option: Use gluten-free breadcrumbs and ensure your cornstarch is gluten-free.
How To Make Marry Me Chicken Meatballs
Step 1: Place the sun-dried tomatoes in hot water for about 10 minutes to rehydrate and soften. Once done, drain and finely chop.
Step 2: Add the ground chicken, egg, panko breadcrumbs, 2 tablespoons of the chopped sun-dried tomatoes, 2 tablespoons of grated Parmesan cheese, chopped basil, oregano, garlic powder, onion powder, salt, and pepper to a large bowl.
Then, combine the meatball mixture.
Step 3: Use a small cookie scoop or spoon to form about 24 meatballs. Place them on a lined baking sheet.
Step 4: Bake the meatballs at 400°F for 14-15 minutes or until fully cooked and lightly golden.
Step 5: While the meatballs are baking, heat the olive oil in a skillet over medium-low heat. Add the chopped shallot and minced garlic and sauté until translucent and softened, about 3-5 minutes.
Step 6: Remove the skillet from the heat and stir in the milk, light cream cheese, tomato paste, oregano, salt, pepper, red pepper flakes, and chopped sun-dried tomatoes. Return to low heat and stir until the cream cheese is fully melted and the sauce is smooth.
Step 7: Make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Stir it into the sauce over low heat until thickened.
Step 8: Add the remaining Parmesan cheese and chopped basil. Stir to combine.
Step 9: Gently stir the cooked meatballs into the sauce.
Top with fresh basil and serve however you like!
Serving Suggestions
These Marry Me Chicken Meatballs are incredibly versatile and can be served in many delicious ways. Here are some ideas on what to serve them with.
- Main: Enjoy them on their own with a simple side salad, roasted veggies, roasted potatoes, or air fryer carrots.
- Pasta: Serve over spaghetti, penne, chickpea pasta, protein pasta, or your pasta of choice.
- Bread: Serve with crusty bread to soak up the delicious sauce!
- Orzo: Serve the metaballs and sauce over cooked orzo or rice.
- Low-Carb: For a low-carb option, serve over zucchini noodles, spaghetti squash, cauliflower rice, or hearts of palm pasta.
- Mashed Potatoes: Serve over mashed potatoes to soak up the deliciousness of the creamy sauce.
- Sandwich: Make it into a meatball sub with toasted buns.
Expert Tips
- Soak Sun-Dried Tomatoes: Soak the sun-dried tomatoes in hot water for about 10 minutes. It helps soften them and rehydrate them. Once done, drain the water and chop the sun-dried tomatoes.
- Don’t Over-Mix: Gently combine the ingredients until just mixed. Over-mixing can lead to dense and tough meatballs.
- Incorporate The Cream Cheese: Make sure the cream cheese is thoroughly incorporated into the sauce over low heat before adding the cornstarch slurry and the rest of the ingredients.
- Sauce Thickness: Make a cornstarch slurry with one tablespoon of cornstarch and one tablespoon of water to thicken the sauce. If your sauce becomes too thick, you can always add a splash of milk until the desired consistency is reached.
Storage Instructions
This recipe is perfect for meal prep! You can store leftovers in an airtight container in the refrigerator for 3-4 days. To keep the sauce creamy when reheating, add a splash of milk and stir gently.
Frequently Asked Questions
Can I Make This Recipe Ahead Of Time?
Yes, you can prep and bake the meatballs in advance. Store them in the fridge and heat them in the sauce when you’re ready to enjoy.
Can I Freeze Marry Me Chicken Meatballs?
The meatballs freeze well, but we don’t recommend freezing the sauce as it will alter the texture too much. Place the cooled meatballs without the sauce in a freezer-safe container and freeze for up to two months. Thaw them in the fridge overnight before reheating.
More Recipes To Try Next!
- Chicken Alfredo Linguine
- Homemade Basil Pesto
- Italian Turkey Meatballs
- Turkey Pesto Meatballs
- Italian Turkey Meatloaf
- Cottage Cheese Alfredo
- French Onion Chicken Skillet
- One Skillet Cream of Mushroom Chicken
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
MARRY ME CHICKEN MEATBALLS
Ingredients
For The Meatballs
- 1 pound ground chicken
- 1 egg
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped sun-dried tomatoes, not in oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For The Sauce
- 1 teaspoon olive oil
- 2 tablespoons finely chopped shallot, about 1 small shallot
- 2 garlic cloves, minced
- 1 ½ cups 1% milk
- 1/4 cup light cream cheese
- 1 teaspoon tomato paste
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch red pepper flakes
- 1 tablespoon cornstarch, mixed with equal parts water for a slurry
- 1/3 cup chopped sun-dried tomatoes, not in oil
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil
Instructions
- Soak the sun-dried tomatoes. Place them in hot water for about 10 minutes to rehydrate and soften. Once done, drain and finely chop. Divide them according to the recipe: 2 tablespoons for the meatballs and 1/3 cup for the sauce.
- Make the meatballs. In a large bowl, combine the ground chicken, egg, panko breadcrumbs, 2 tablespoons of the chopped sun-dried tomatoes, 2 tablespoons of grated Parmesan cheese, chopped basil, oregano, garlic powder, onion powder, salt, and pepper.
- Form the meatballs. Use a small cookie scoop or spoon to form about 24 meatballs. Place them on a lined baking sheet.
- Bake. Bake the meatballs at 400°F for 14-15 minutes, or until fully cooked and lightly golden.
- Make the sauce. While the meatballs are baking, heat the olive oil in a skillet over medium-low heat. Add the chopped shallot and minced garlic and sauté until translucent and softened, about 3-5 minutes.
- Add the liquids. Remove the skillet from the heat and stir in the milk, light cream cheese, tomato paste, oregano, salt, pepper, red pepper flakes, and remaining 1/3 cup of chopped sun-dried tomatoes. Return to low heat and stir until the cream cheese is fully melted and the sauce is smooth.
- Thicken the sauce. Make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Stir it into the sauce over low heat until thickened.
- Finish the sauce. Add the remaining Parmesan cheese and chopped basil. Stir to combine.
- Combine and serve. Gently stir the cooked meatballs into the sauce. Top with fresh basil and serve however you like!
Video
Notes
- Breadcrumbs: Use panko breadcrumbs or your breadcrumbs of choice. For a gluten-free option, use gluten-free breadcrumbs.
- Ground Chicken Substitution: You can easily swap ground chicken for ground turkey. For a learner option, use ground chicken breast or ground turkey breast.
- Milk To Use: We used 1% milk to keep the sauce lighter while still adding creaminess. You can substitute with 2% or whole milk if preferred.
- Shallot Substitution: You can use 2 tablespoons of diced white onion instead.
- Storage: You can store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We are obsessed with these Marry Me Chicken Meatballs! They’re juicy, full of flavor, baked to perfection, and smothered in a rich, creamy sun-dried tomato sauce you’ll want to put on everything. We hope you LOVE them as much as we do!