Marry Me Chicken Meatballs Recipe

Introduction

Marry Me Chicken Meatballs are tender, flavorful, and perfect for a comforting dinner. These juicy chicken meatballs are baked and then simmered in a creamy, garlicky sundried tomato sauce that’s simply irresistible. This dish is sure to become a family favorite.

Ingredients

• 2 lbs. ground chicken
• 2 large eggs, slightly beaten
• 3 cloves garlic, minced
• 3 Tbsp. olive oil
• 1 cup seasoned panko crumbs
• 3/4 cup grated Parmesan cheese
• 1 tsp. onion powder
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1/2 tsp. paprika
• 5 Tbsp. butter
• 4 cloves garlic, minced
• 2 tsp. Italian seasoning
• 1/4-1/2 tsp. red pepper flakes, to taste
• 1 cup sundried tomatoes in oil, drained and roughly chopped
• 1/4 cup white cooking wine
• 1 1/2 cups low-sodium chicken broth
• 1 cup heavy cream
• 2/3 cup grated Parmesan cheese
• 8-10 fresh basil leaves, julienned (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Line an extra large baking sheet or two large baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl, combine the ground chicken, eggs, garlic, olive oil, panko crumbs, Parmesan, onion powder, salt, pepper, and paprika. Gently mix until just combined; avoid over mixing.
3. Step 3: Using a 1 1/2-inch scooper, portion the meat mixture onto the prepared baking sheets. Bake for 18 minutes, or until the meatballs are lightly browned and cooked through with no pink inside. Remove from oven and set aside.
4. Step 4: In a large oven-proof deep skillet, melt the butter over medium heat. Add garlic, Italian seasoning, red pepper flakes, and sundried tomatoes. Cook, stirring often, for about 2 minutes.
5. Step 5: Pour in the white cooking wine and cook for 2-3 minutes until mostly reduced. Add the chicken broth.
6. Step 6: Slowly whisk in the heavy cream and Parmesan cheese until the sauce is smooth. Continue cooking, stirring occasionally, until the sauce thickens slightly.
7. Step 7: Add the baked meatballs to the sauce and gently stir to coat them well. Transfer the skillet to the oven and bake for about 10 minutes, until the meatballs are heated through and the sauce is bubbly.
8. Step 8: Remove from oven and garnish with fresh julienned basil leaves, if desired. Serve immediately for best flavor.

Tips & Variations

• Use ground turkey or a mix of chicken and turkey if you prefer a leaner option.
• For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper to the sauce.
• Substitute the white cooking wine with chicken broth or dry vermouth if you want a non-alcoholic version.
• Serve over cooked pasta, rice, or with crusty bread to soak up the delicious sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Avoid overheating to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and bake the meatballs in advance, then reheat them in the sauce before serving. This makes for a great make-ahead meal.

What can I use instead of sundried tomatoes?

If you don’t have sundried tomatoes, you can use sun-dried tomato paste or omit them entirely. The sauce will still be flavorful from the garlic, Parmesan, and seasoning.

Marry Me Chicken Meatballs Recipe

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★★★★★

4.6 from 71 reviews

Marry Me Chicken Meatballs are tender, flavorful chicken meatballs baked to perfection and smothered in a creamy, garlicky sundried tomato sauce with a hint of spice. This hearty dish is finished in the oven to meld the flavors beautifully, making it a comforting and impressive meal perfect for any occasion.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 6 servings (about 8–10 meatballs each) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken Meatballs

• 2 lbs. ground chicken
• 2 large eggs, slightly beaten
• 3 cloves garlic, minced
• 3 Tbsp. olive oil
• 1 cup seasoned panko crumbs
• 3/4 cup grated Parmesan cheese
• 1 tsp. onion powder
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1/2 tsp. paprika

Sauce

• 5 Tbsp. butter
• 4 cloves garlic, minced
• 2 tsp. Italian seasoning
• 1/4–1/2 tsp. red pepper flakes, add to your liking
• 1 cup sundried tomatoes in oil, drained and roughly chopped
• 1/4 cup white cooking wine
• 1 1/2 cups low-sodium chicken broth
• 1 cup heavy cream
• 2/3 cup grated Parmesan cheese
• 8–10 fresh basil leaves, julienned (optional for garnish)

Instructions

1. Preheat and Prepare Meatballs: Preheat your oven to 400 degrees Fahrenheit. Line one or two extra-large baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Mix Meatball Ingredients: In a large bowl, gently combine ground chicken, beaten eggs, minced garlic, olive oil, seasoned panko crumbs, grated Parmesan cheese, onion powder, kosher salt, black pepper, and paprika. Mix just until combined to avoid tough meatballs.
3. Form and Bake Meatballs: Using a 1 1/2-inch scooper, portion the meat mixture into evenly sized meatballs and place them on the lined baking sheets. Bake in the oven for 18 minutes, or until they are lightly browned and no longer pink in the center. Remove from oven and set aside.
4. Make the Sauce: In a large oven-proof deep skillet, melt butter over medium heat. Add minced garlic, Italian seasoning, red pepper flakes, and sundried tomatoes. Cook for about 2 minutes, stirring frequently to release flavors.
5. Add Wine and Reduce: Pour in the white cooking wine and cook for 2-3 minutes, allowing it to mostly cook down and concentrate the flavor.
6. Incorporate Broth and Cream: Add the low-sodium chicken broth, then slowly whisk in the heavy cream and grated Parmesan cheese. Continue cooking the sauce, stirring occasionally, until it thickens slightly.
7. Combine Meatballs and Sauce: Add the baked meatballs into the sauce, stirring gently to coat each meatball evenly with the creamy sauce.
8. Finish Cooking in Oven: Transfer the skillet to the oven and bake for about 10 minutes, until the meatballs are heated through and the sauce is bubbly and flavorful.
9. Garnish and Serve: Remove from oven, garnish with julienned fresh basil leaves if desired, and serve immediately for a rich and aromatic meal.

Notes

• Use a gentle hand when mixing the meatball ingredients to keep meatballs tender.
• Seasoned panko crumbs add texture and flavor; plain panko can be used with added seasoning.
• Adjust red pepper flakes to your preferred spice level.
• Ensure your skillet is oven-safe before transferring to the oven or use a baking dish for the final baking step.
• Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: chicken meatballs, creamy tomato sauce, baked meatballs, sundried tomato sauce, easy dinner recipe