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Marry Me Chicken Meatballs bring all the creamy, garlicky magic of the viral Marry Me Chicken trend in meatball form. These tender chicken meatballs are baked in a rich Parmesan cream sauce with sun-dried tomatoes and just a hint of red pepper heat. Ready in 30 minutes, they’re perfect for busy weeknights when you want something that feels special without spending hours in the kitchen.
Probably why I’m still married, to be honest.
Am I already married? Yes.
Do I still make some version of ‘marry me chicken’ a couple times a month? Also yes.
Might just be the key to a long marriage, I dunno. 🤔
We put our own little spin on marry me chicken and went the meatball route! Our baked chicken meatballs are a serious favorite in my house – so juicy and so easy to whip up. Plus, no weird chicken bits to deal with!
These meatballs are tender, juicy, cheesy, and baked until just cooked through before being simmered in a creamy Parmesan sauce with garlic, thyme, and sun-dried tomatoes.
It’s perfectly rich and cozy and is best served over mashed potatoes, some rice, or (my fav) this Amish egg noodle recipe!
♥ 3 Reasons You’ll Love This Recipe:
Comfort Food: Meatballs are a classic comfort food and always a crowd favorite if you’ve got guests!
Creamy Sauce: The sauce really takes these chicken meatballs to the next level! It’s creamy and cheesy perfection with just a little kick from the red pepper.
Versatile: These meatballs can be served over rice, mashed potatoes, or pasta. No matter what you serve them with, they’re always a big hit.
Ingredients, Swaps, & Tips:
- Meatballs: These are meant to be chicken meatballs but don’t let that stop you from using ground turkey instead. I honestly can’t tell the difference once they’re in the sauce.
- Sun-Dried Tomatoes: The kind packed in oil give the sauce extra richness. If you only have the dry-packed kind soak them in hot water for 10 minutes before mincing. These add such a burst of flavor and can’t be replaced.
- Red Pepper: We don’t add too much, just enough to balance out those creamy flavors. You can add more if you want an extra spicy kick, or less if not at all.
- Parmesan: The quality of cheese makes a difference! Freshly grated Parmesan will melt better than the pre-shredded stuff.
- Heavy Cream: This is the base of the sauce. I haven’t tried using any subs here.
Step by Step:
Add all of the ingredients for the meatballs to a bowl and stir well to combine. Roll into 20 meatballs.
Bake the meatballs on a parchment lined baking sheet for 8 minutes.
While the meatballs are baking, make the cream sauce in an oven-safe skillet.
Add the meatballs to the sauce and return to the oven for 5 minutes. Top with fresh basil, if desired.
Serving Suggestions:
This is the kind of recipe that begs for something to soak up that creamy sauce. We love serving these meatballs over:
- Fluffy mashed potatoes
- Buttery egg noodles
- White rice or cauliflower rice
- Crusty bread for dipping
A simple side salad (topped with our homemade Italian dressing!) or roasted green beans rounds out the meal perfectly.
Storage:
Fridge: Store leftover meatballs and sauce in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop with a splash of broth or cream to loosen the sauce.
Freeze: Meatballs freeze well! The creamy sauce may not hold up as well though. Freeze without sauce for up to 3 months, then simmer meatballs in fresh sauce before serving!
MORE MEATBALL RECIPES!
- Buffalo Chicken Meatballs
- Grape Jelly Meatballs
- Turkey Meatballs
- Air Fryer Meatballs
- BBQ Keto Meatballs
Marry Me Chicken Meatballs
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/2 cup panko
- 1/2 cup grated Parmesan
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
For the sauce:
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes more if you like it spicy
- 3/4 cup heavy cream
- 1/4 cup oil-packed sun-dried tomatoes minced
- 1/4 cup chicken broth
- 1/2 cup freshly grated Parmesan
- Salt to taste
- Fresh basil for garnish
Instructions
To make the meatballs:
- Preheat oven to 400 degrees.
- Add all of the ingredients for the meatballs to a mixing bowl and stir well to combine.
- Roll into 20 meatballs, around the size of a golf ball.
- Bake on a parchment lined baking sheet for 8 minutes. Meatballs will not be fully cooked at this point.
To make the sauce:
- Add the butter to a large oven-safe skillet over medium heat and let melt.
- Add the garlic, thyme, and red pepper to the skillet and cook until fragrant, about 1 minute.
- Stir in the cream, sun-dried tomatoes, chicken broth, and Parmesan. Let cook for a few minutes for the sauce to thicken a bit. Taste and add salt as needed.
- Add the meatballs to the skillet and toss gently to coat the meatballs in the sauce.
- Place the skillet in the oven and bake for 5 more minutes or until the meatballs are cooked through. Test with a meat thermometer to ensure they are cooked to 165 degrees.
- Remove from the oven and sprinkle fresh basil over the top. Serve hot.
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