Marry Me Chicken Meatballs

There’s just something about the combination of these flavors that brings out your romantic side! Marry Me chicken meatballs served with a rich sauce join the family of Marry Me recipes, which range from the original skillet chicken dish to pot roast, soup, pasta and more. In this version, tender ground chicken meatballs are combined with classic “Marry Me” ingredients like garlic, spinach and a creamy sun-dried tomato sauce.

One of the things I love most about these meatballs is their versatility. I can serve them with pasta, potatoes or even sandwich rolls. If the true way to one’s heart is through one’s stomach, this is the supper dish that’s sure to do it.

Marry Me Chicken Meatballs Ingredients

• Ground chicken meatballs: Versatile and quick-cooking ground chicken recipes like this one are ideal for weeknight suppers. You’ll combine the lean ground meat with panko and eggs to give the meatballs structure so they hold together. Then, add the traditional Marry Me flavorings, including sun-dried tomatoes, Parmesan cheese, garlic, and spices like basil, onion powder, salt, black pepper and red pepper flakes.
• Marry Me sauce: The rich sauce for the meatballs is built with butter, minced garlic, chicken broth, more sun-dried tomatoes, heavy cream, oregano and thyme. The sauce is capped off with baby spinach leaves that wilt quickly, plenty of Parmesan cheese, and fresh basil.
• Optional for serving: Have hot cooked pasta, rice or mashed potatoes ready. All three are delicious options as a base for these meatballs.

Directions

Step 1: Mix and shape the meatballs

In a large bowl, lightly but thoroughly combine the ground chicken with the bread crumbs, eggs, finely chopped sun-dried tomatoes, grated Parmesan, minced garlic, dried basil, salt, onion powder, black pepper and crushed red pepper flakes. Shape the mixture into 1-1/2-inch balls.

Editor’s Tip: Over-handling the meat mixture will give the meatballs a tougher texture, so bring the ingredients together as gently as you can.

Step 2: Brown the meatballs

Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook them for two to three minutes per side or until they’re browned. Remove the meatballs and transfer them to a plate.

Editor’s Tip: Leave some space between the meatballs so moisture can escape as they brown. If necessary, brown the meatballs in batches so they’re not crowded in the pan.

Step 3: Make the sauce

Heat the oil and butter in the skillet. Stir in the minced garlic, and cook for 30 to 60 seconds or until it’s fragrant. Add the chicken stock, julienned sun-dried tomatoes, oregano and thyme, then simmer for one to two minutes. Add the heavy cream and simmer for another four to five minutes, stirring occasionally. Stir in baby spinach and 3/4 cup of grated Parmesan cheese. Stir the sauce until the spinach gently wilts, one to two minutes.

Step 4: Finish the dish

Return the meatballs to the skillet, and simmer them for three to four minutes or until they’re heated through. Spoon the sauce over the top of the meatballs as they cook. Sprinkle the dish with the remaining 1/4 cup of Parmesan cheese and fresh basil leaves. Serve the meatballs and sauce with pasta, rice, mashed potatoes or another side of your choice.

Marry Me Chicken Meatballs Variations

• Swap in kale: Instead of spinach, add baby kale or chopped regular kale to the sauce.
• Try it with another meat: Make the meatballs with ground turkey, pork or lean ground beef.
• Make patties instead of meatballs: Shape the meatball mixture into thin patties, then brown and cook them in the skillet. Serve the patties like open-faced sandwiches on sliced bread, and spoon the sauce over the top.

How to Store Marry Me Chicken Meatballs

Once the Marry Me chicken meatballs and sauce are cool, transfer them to a tightly-sealed food storage container. Store them in the refrigerator for up to four days.

Can you make Marry Me chicken meatballs ahead of time?

You can make Marry Me meatballs in advance and keep the raw mixture in a covered container in the fridge for up to three days. Or, form and cook the meatballs, then keep them in the fridge until you’re ready to eat them. The sauce can be made ahead of time, too, and can be sealed separately in a food storage container. Reheat the components gently in a skillet over medium heat, making sure the meatballs reach an internal temperature of 165°F before serving them.

Can you freeze Marry Me chicken meatballs?

Marry Me chicken meatballs freeze well, either raw or cooked. Freeze them in a single layer, then transfer the meatballs to a freezer-proof container or resealable bag. They can be stored in the freezer for up to three months. It’s best to make the creamy sauce the day you want to serve the meatballs, as it does not freeze well.

Marry Me Chicken Meatballs Tips

Can you make this recipe with frozen meatballs?

Yes, you can substitute frozen meatballs to make this one-pan Marry Me dish. Follow the directions on the package to know if you should thaw them in the refrigerator overnight or if they can be cooked from frozen. Then, make the sauce as directed and add the cooked meatballs.

How do you keep chicken meatballs from drying out?

Because ground chicken is very lean, we add rich ingredients like olive oil, eggs and oil-packed sun-dried tomatoes to make the Marry Me meatballs moist. Another tip is not to overcook the meatballs, as this will dry them out. Brown and cook them until they have an internal temperature of 165°.

How do you serve Marry Me chicken meatballs?

I really like to spoon Marry Me chicken meatballs and sauce over cooked pasta like linguine or spaghetti. Other starchy sides that are delicious with this recipe are creamy garlic mashed potatoes, air-fryer smashed potatoes and cooked white rice. Or you can try serving the meatballs with cauliflower rice. Make unique meatball sandwich by spooning the meatballs and sauce into toasted hoagie rolls.