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With creamy Tuscan flavors, these Marry Me Meatballs are an instant crowd favorite! It doesn’t get much better than Italian seasoned chicken meatballs nestled in a creamy, cheesy sauce with sun-dried tomatoes and fresh herbs.
Reasons You’ll Love This Recipe
- Quick & Easy to Prepare: Even though these Marry Me Meatballs taste like something from a fancy restaurant, they come together with very little effort in just over 30 minutes!
- Bursting with Flavor: This dish has the most wonderful combination of tastes and textures. So good, it might even lead to a marriage proposal!
- Versatile Serving Options: Customize this by adding in sautéed veggies like baby spinach or mushrooms.
- A Family Favorite: This recipe is one that you’ll come back to again and again. Even picky kids will eat this up!
Ingredients You Need to Make Marry Me Meatballs
These meatballs have tender chicken and a rich sauce. It might look like a lot of ingredients, but they’re all pantry staples. And trust me, this is one recipe you’ll be so glad you tried. The Tuscan-inspired ‘Marry Me’ flavors are absolutely divine! Ready to get started? Scroll down to the recipe card for all the details.
Meatballs
- Ground Chicken: You could use ground turkey, but I really love using ground chicken in this recipe.
- Breadcrumbs: Use dried Italian bread crumbs to help bind the ingredients and add texture to the meatballs.
- Egg: Adds structure and helps to bind the ground meat mixture together.
- Italian Seasoning: Use store-bought or try my homemade Italian seasoning for the perfect Italian flavor.
- Minced Garlic: Use freshly minced garlic for the best taste.
- Onion Powder: Provides savory flavor without having to chop any onions.
- Salt: To bring out and enhance all of the flavors.
- Parmesan Cheese: For delicious nutty cheese flavor.
- Olive Oil: For cooking the meatballs.
Marry Me Meatball Sauce
- Butter: Provides a rich base for the sauce.
- Garlic: A must in a good Italian cream sauce.
- Flour: A small amount of flour will thicken the sauce.
- Chicken Broth: Gives the sauce the perfect consistency while adding savory flavor.
- Heavy Cream: Creates a smooth, velvety sauce. You can also use half and half as a lighter option, although the sauce won’t be quite as rich.
- Parmesan Cheese: Grated parmesan adds a sharp, cheesy flavor.
- Sun-Dried Tomatoes: A signature ingredient for that ‘Marry Me’ flavor!
- Dried Italian Seasoning: This is a blend of herbs like oregano, basil, and thyme.
- Fresh Basil: Garnish with fresh basil for extra color and fresh herbs.
How to Make Marry Me Chicken Meatballs
This recipe is super simple, and dinner can be on the table in 35 minutes! Follow my instructions below to end up with the most tender, juicy chicken meatballs and a creamy, tangy sauce.
Meatballs
- Combine Ingredients: In a medium sized bowl, add the ground chicken, panko bread crumbs, egg, garlic, Italian seasoning, onion powder, and parmesan cheese.
- Mix: Using clean hands or a fork, mix until the ingredients are combined.
- Form Balls: Roll into ten large meatballs or 18 small meatballs.
- Cook: Heat the olive oil over medium-high heat in a large skillet. Add the meatballs and cook until browned and cooked throughout. Transfer to a plate while you prepare the sauce.
Marry Me Sauce
- Start the Sauce: Add the butter to the skillet and melt over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add in the flour and stir to make a paste.
- Whisk: Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Season: Stir in the drained, sundried tomatoes and Italian seasoning. Season with more salt and pepper if needed.
- Thicken: Heat the sauce for a few minutes and simmer until it thickens.
- Warm Meatballs: Return the meatballs to the skillet and spoon the sauce on top. Turn the heat to medium-low, and then continue to heat the meatballs and sauce together for about 5 minutes.
- Serve: Garnish with freshly chopped basil leaves and serve your Marry Me meatballs over mashed potatoes, pasta, or rice.
Tips for Marry Me Meatballs
I have a few tips and variations you can try to get these meatballs to turn out perfect every time! I want you to love them!
- Don’t Overwork the Meat: When shaping the meatballs, don’t overwork the meat or pack them too tightly! It works best to use your hands to mix and shape the meatballs.
- Use Freshly-Grated Cheese: Although it’s easier to use bagged cheese, I recommend using freshly grated Parmesan! It has better flavor and will melt more evenly into the sauce.
- Serving Options: Make it a complete meal and serve these over mashed potatoes, pasta, or rice. A fresh green salad and some vegetables would be a great addition!
Storing and Reheating Leftovers
These Marry Me Meatballs are so tender and moist that they’re great for lunch the next day. Here is how to store them and reheat them later so they stay fresher longer.
- In the Refrigerator: Store in an airtight container in the fridge for up to 4 days.
- In the Freezer: Store in a freezer bag or airtight container for 1-2 months. Thaw overnight in the fridge before reheating.
- To Reheat: Reheat these meatballs in a skillet over medium heat until warm. You can add a little extra chicken broth or cream if needed. You can also reheat these meatballs in the microwave until warmed through.
More Flavorful Meatball Recipes
What is it about meatballs that just make me happy? If I had to say, it would probably be the juicy tenderness and the amazing sauces that go with it! I love getting my protein in with them. Here are a few of my favorite meatball recipes for you to try.
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Meatballs
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In a medium-sized bowl add the ground chicken, panko bread crumbs, egg, garlic, Italian seasoning, onion powder, parmesan cheese.
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Using clean hands or a fork, mix until the ingredients are combined.
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Roll into 10 large meatballs or 18 small meatballs.
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In a large skillet heat the olive oil over medium-high heat. Add the meatballs and cook until browned and cooked throughout. Transfer to a plate while you prepare the sauce.
Marry Me Sauce
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Returning to the skillet, add the butter and melt over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add in the flour and stir to make a paste.
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Whisk in the chicken broth, heavy cream, and parmesan cheese.
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Stir in the drained sun-dried tomatoes and Italian seasoning. Season with more salt and pepper if needed.
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Heat the sauce for a few minutes until it starts to thicken.
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Return the meatballs back to the skillet and spoon the sauce on top. Turn the heat to medium-low, and continue to heat the meatballs and sauce together for about 5 minutes.
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Garnish with freshly chopped basil leaves and serve over mashed potatoes, pasta, or rice.
Calories: 788kcalCarbohydrates: 29gProtein: 44gFat: 57gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 278mgSodium: 1360mgPotassium: 1555mgFiber: 3gSugar: 8gVitamin A: 1400IUVitamin C: 8mgCalcium: 300mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.