Marry Me Chicken Meatballs deliver all the viral recipe magic in tender, Italian-seasoned bites swimming in a sun-dried tomato cream sauce that genuinely lives up to the romantic name.
The first time I made these, it was for our anniversary dinner at home. My husband took one bite, went quiet for a second, then looked up and said, “We’re never ordering takeout for special occasions again.” That’s the power of these meatballs. The tender chicken stays incredibly juicy thanks to a gentle mixing method, while the sun-dried tomato cream sauce delivers that perfect balance of tangy and rich that made the original Marry Me Chicken go viral. Everything cooks in one skillet, the meatballs finish right in the sauce, and somehow you end up with restaurant-quality results without any fancy techniques.
You’re in for a treat!
Table of Contents
Ingredients for Marry Me Chicken Meatballs
The secret to tender meatballs is quality ingredients and a light touch when mixing. Freshly grated Parmesan from a block makes a huge difference in both the meatballs and the sauce compared to pre-shredded cheese.
For the Meatballs:
- 1 pound ground chicken
- ⅓ cup bread crumbs or panko
- 1 egg, lightly beaten
- ¼ cup Parmesan cheese, grated – Freshly grated makes all the difference in texture
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons unsalted butter
For the Sauce:
- 1 cup oil-packed sun-dried tomatoes, drained and chopped (plus 1 tablespoon reserved oil) – Save that oil, it adds incredible flavor
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Pinch red pepper flakes (optional)
- ¼ cup fresh basil leaves, julienned – Fresh basil really completes this dish
- Salt and pepper to taste
Step-by-Step Instructions
The key to perfect meatballs is mixing gently with your hands just until combined, then stopping. Overworking makes them tough.
Step 1: In a large bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Use your hands to mix gently until just combined – stop as soon as you don’t see dry ingredients. Shape the mixture into tablespoon-sized balls, about 1 to 1.5 inches in diameter. You should get approximately 30 meatballs. Wetting your hands slightly prevents sticking.
Step 2: Melt the butter in a large 12-inch skillet over medium-high heat. Once it stops foaming, add the meatballs in a single layer, leaving about 1 inch of space between each. Brown on all sides for 6 to 8 minutes total, turning carefully with tongs. They don’t need to cook through yet since they’ll finish in the sauce. Transfer to a plate, cover loosely with foil, and set aside. Drain any excess fat and wipe the skillet clean with paper towels.
Step 3: Return the clean skillet to medium heat and add 1 tablespoon of the reserved oil from the sun-dried tomatoes. Once it shimmers, add the minced garlic and cook for about 30 seconds, stirring constantly until it smells amazing but hasn’t browned. Add the tomato paste and cook for 1 minute longer, stirring to coat the garlic.
Step 4: Pour in the chicken stock and use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan. This deglazing step is where a lot of the sauce’s depth comes from.
Step 5: Reduce heat to medium-low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let the mixture simmer gently for 2 to 3 minutes, stirring occasionally, until it starts to thicken slightly. Return the meatballs to the pan along with the chopped sun-dried tomatoes. Simmer for 10 to 15 minutes, stirring occasionally and spooning sauce over the meatballs, until the sauce has thickened enough to coat the back of a spoon and the meatballs reach an internal temperature of 165°F.
Step 6: Remove from heat and stir in the fresh julienned basil. Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, creamy, and slightly tangy from the tomatoes.
Perfect Pairings for Marry Me Chicken Meatballs
This luxurious, creamy dish needs sides that provide contrast in texture and help soak up that incredible sauce.
Creamy Polenta: Smooth, buttery polenta is the ultimate bed for these saucy meatballs, soaking up every drop of that sun-dried tomato cream while adding comfort without heaviness.
Garlic Bread: Crusty, golden garlic bread is essential for mopping up the sauce. Our Garlic Bread Rolls have the perfect texture for sauce-soaking.
Pasta: Fettuccine, penne, or orzo transform this into a complete Italian feast. The pasta gets coated in sauce while the meatballs sit on top. Try Sun-Dried Tomato Chicken Orzo for similar flavor profiles.
Mashed Potatoes: Creamy mashed potatoes provide pure comfort, balancing the tangy tomatoes with their mild, buttery richness. Check out Short Rib Ragu with Parmesan Mashed Potatoes for the perfect mashed potato technique.
Roasted Vegetables: Roasted zucchini, bell peppers, or broccoli add color, nutrients, and a slight char that contrasts beautifully with the cream. Use the technique from Sheet Pan Sausage and Veggies.
Italian Chopped Salad: A crisp, tangy salad cuts through the richness perfectly and adds freshness to round out the meal.
Stuffed Shells: For a complete Italian feast, serve alongside Spinach and Ricotta Stuffed Shells for variety in shapes and textures.
Storing and Reheating Your Meatballs
Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, use a saucepan over low heat until warmed through, about 5 to 7 minutes. Add a splash of chicken stock or cream if the sauce has thickened too much.
For freezing, transfer cooled meatballs and sauce to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. The sauce may look slightly separated after thawing but will come back together with gentle stirring and low heat.
For make-ahead convenience, shape the uncooked meatballs and place them on a lined baking sheet. Cover with plastic wrap and refrigerate for up to 24 hours, or freeze for up to 3 months. This makes dinner prep incredibly quick when you need an impressive meal in a hurry.
FAQs
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly as a substitute. Look for a blend that includes some dark meat for better moisture and flavor. The cooking method and timing stay exactly the same.
Why are my meatballs falling apart?
This usually happens when the mixture is too wet or hasn’t been mixed enough to bind properly. Make sure your egg is lightly beaten and well incorporated. Chilling the shaped meatballs for 15-30 minutes before cooking also helps them hold together better during browning.
Can I make this dish dairy-free?
For a dairy-free version, substitute coconut cream for the heavy cream and use nutritional yeast instead of Parmesan cheese. The flavor will be different but still delicious. You’ll need to add extra salt since nutritional yeast isn’t as salty as Parmesan.
Marry Me Chicken Meatballs
Ingredients
Equipment
Method
- In a large bowl, combine ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently with hands until just combined. Shape mixture into tablespoon-sized balls, about 1 to 1.5 inches in diameter. You should get approximately 30 meatballs. Wetting hands slightly prevents sticking.
- Melt butter in a large 12-inch skillet over medium-high heat. Once butter stops foaming, add meatballs in a single layer, leaving about 1 inch space between each. Brown on all sides for 6 to 8 minutes total. Transfer to a plate, cover loosely with foil, and set aside. Drain excess fat and wipe skillet clean.
- Return clean skillet to medium heat and add 1 tablespoon reserved oil from sun-dried tomatoes. Once shimmering, add minced garlic and cook for 30 seconds, stirring constantly until fragrant. Add tomato paste and cook for 1 minute longer, stirring constantly.
- Pour in chicken stock and use a wooden spoon to scrape up all browned bits stuck to bottom of pan.
- Reduce heat to medium-low and stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Let sauce simmer gently for 2 to 3 minutes until it starts to thicken. Return meatballs to pan along with chopped sun-dried tomatoes. Simmer for 10 to 15 minutes, stirring occasionally, until sauce thickens enough to coat back of spoon and meatballs reach internal temperature of 165°F.
- Remove from heat and stir in fresh julienned basil. Taste and adjust seasoning with salt and pepper as needed.
