I turned the viral marry me chicken recipe into juicy, bite-sized meatballs, and I honestly can't decide which version I love more! These Marry Me Chicken Meatballs have a creamy sun-dried tomato and parmesan sauce that's just as delicious as the original, but the meatball form makes it so much easier for weeknight dinners and meal prep!
If you're a big fan of all things “marry me”, give my Marry Me Chicken Gnocchi Soup a try, too!
BEST Marry Me Chicken Meatballs Recipe
Ground chicken is one of my favorite proteins to cook with! It's lean, it's high in protein, and it soaks up whatever flavor you throw at it, which is exactly why it shows up in my Ground Chicken Teriyaki Bowls and my Healthy Chicken Lettuce Wraps on repeat.
This time, I wanted to put it in something a little richer, so I took everything people love about classic marry me chicken (with that gorgeous sun-dried tomato sauce) and turned it into a cozy, saucy meatball dinner. The sauce alone is something I could practically drink with a spoon, and it's rich enough for a date night at home but easy enough to throw together on a Tuesday. Serve it with my Caprese Orzo Salad or my Italian Chopped Salad for something fresh and tangy on the side!
Table of contents
Why You'll Love These Marry Me Meatballs
- One skillet, zero fuss. The meatballs brown and the sauce simmers in the very same pan, so cleanup is basically nonexistent.
- It's a protein powerhouse. Ground chicken keeps things lean while the parmesan and cream cheese make sure you'd never guess it.
- That sauce is the whole show. Sun-dried tomatoes, cream cheese, and parmesan simmer down into something so creamy you'll want to lick the pan.
- It's endlessly servable. Spoon it over orzo, pasta, rice, or mashed potatoes, whatever you're craving, this sauce was made to soak into it.
- Leftovers taste even better. The flavors deepen overnight, so this is one of those rare dinners that's just as good (if not better) the next day.
Ingredients Needed
Here's a little bit about everything that goes into this marry me chicken meatballs recipe:
- Ground chicken: The base of the meatballs. Ground turkey works well if that's what you have on hand.
- Parmesan cheese: Used in both the meatballs and the sauce for a salty, savory bite. Freshly grated melts into the sauce more smoothly than pre-shredded.
- Panko breadcrumbs: Helps bind the meatballs and keeps them tender. Swap for gluten-free panko to make this recipe celiac-friendly.
- Garlic: Adds savory depth to both the meatballs and the sauce.
- Yellow onion: Builds the flavor base for the sauce.
- Sun-dried tomatoes: The signature “marry me” flavor. Look for the kind packed in oil for the best texture and taste.
- Tomato paste: Deepens the tomato flavor in the sauce.
- Fresh basil: Adds brightness! Feel free to add extra for topping.
- Chicken broth: Forms the base of the sauce. Vegetable broth also works.
- Cream cheese: Creates that signature creamy, rich texture. Let it soften at room temperature so it blends smoothly.
- Whole milk: Helps thin the sauce to the perfect consistency.
- Red wine vinegar: Adds a touch of brightness to balance the richness of the sauce.
- Fresh spinach: Wilts right into the sauce for an easy veggie boost.
How to Make Marry Me Chicken Meatballs
Step 1: Make the meatballs. In a large bowl, mix together the ground chicken, parmesan, panko, salt, and garlic. Roll the mixture into balls using about 2 tablespoons of meat per meatball.
Step 2: Sear the meatballs. Heat a large sauté pan over medium-high heat and add the olive oil. Once hot, add the meatballs, turning every few minutes for even cooking. Cook for 6-8 minutes, then remove the meatballs from the pan and set aside.
Step 3: Build the sauce. Add the diced onion and cook for 5 minutes. Add the chopped sun-dried tomatoes and cook 2-3 minutes, then stir in the garlic and cook for 1 more minute. Stir in the tomato paste, basil, Italian seasoning, red pepper flake, salt, and pepper, then pour the broth. Add the chunks of cream cheese along with the milk, vinegar, and parmesan cheese, whisking to help break up the cream cheese as it warms until the sauce is smooth. Let simmer for a few minutes.
Step 4: Add the meatballs back in. Return the meatballs to the pot and toss to coat. Add the spinach and cover with a lid to help it soften, stirring often until wilted and submerged in the sauce. Top with more fresh basil and parmesan cheese, and serve over your favorite pasta — I like orzo. Enjoy!
Erin's Expert Recipe Tips
- Don't overmix the meatball mixture! Especially when using a lean protein like chicken, you need to gently mix the meatballs mixture. This keeps the meatballs tender instead of dense.
- Use room-temperature cream cheese! That will ensure it melts smoothly into the sauce without lumps.
- Whisk often once the cream cheese goes in to avoid any clumping.
- Let the spinach wilt slowly under a lid rather than stirring it in dry all at once. It'll incorporate much more evenly.
- Serve it with: Creamy Mashed Potatoes, rice pilaf, or your favorite pasta!
- To store leftovers: Let the marry me chicken meatballs and sauce cool completely, then transfer to an airtight container and refrigerate forup to 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.
- To freeze: Freeze the cooked meatballs and sauce together in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
The panko breadcrumbs are a great binder for the best chicken meatballs. In this recipe they are actually doing double duty as both a binder and a moisture-keeper, so no egg is needed here. Panko (or regular breadcrumbs) mixed with a bit of parmesan is one of the best binders for chicken meatballs because it soaks up the meat's natural moisture and holds everything together!
They're called "Marry Me" meatballs because they're the meatball spin on Marry Me Chicken, a dish rumored to be so good it could inspire a marriage proposal! The name has stuck around as a fun, catchy way to describe a creamy, sun-dried tomato sauce that's basically irresistible.
If you liked this recipe, you'll want to try these!
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Marry Me Chicken Meatballs
Ingredients
Method
- In a large bowl, mix together chicken, parmesan, panko, salt, and garlic.
- Using 2 tablespoon of meat, roll into balls.
- Heat a large saute pan over medium-high heat and add oil.
- Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6-8 minutes and then remove meatballs from pan.
- With whatever remaining oil in pan (or add 1 tablespoon more if none), add diced onion and cook for 5 minutes. Roughly chop sun-dried tomatoes and add them to the onions. Cook for another 2-3 minutes and then add in garlic, and cook for another minute.
- Stir in tomato paste, basil, Italian seasoning, red pepper flake, salt, and pepper, then pour broth overtop and stir together. Bring to light simmer.
- Add chunks of cream cheese to pot, along with whole milk, vinegar, and parmesan cheese. Use a whisk to help break up the cream cheese as it warms until it is smooth. Let simmer for a few minutes.
- Add meatballs back into dish and toss to coat. Once coated, add spinach and cover with lid to allow spinach to help soften, stir often until spinach is wilted and submerged in sauce.
- Top with more fresh basil and parmesan cheese. Serve over your favorite pasta - I like orzo. Enjoy!
Nutrition
Notes
- Storage: Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days.
- Freezing: Freeze the cooked meatballs and sauce together in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce as needed.
- Serving suggestions: Serve over orzo, pasta, rice, or mashed potatoes to soak up the sauce.
- Substitutions: Ground turkey works well in place of ground chicken. Swap regular panko for gluten-free panko to make this recipe celiac-friendly.
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