Marry Me Chicken Meatballs

Marry Me Chicken Meatballs are tender Parmesan chicken meatballs simmered in a rich, creamy sun-dried tomato sauce made with garlic and spinach. 

Why you’ll love these chicken meatballs:  

• Family-friendly: Ready in just 30 minutes, this easy one-skillet meal is a perfect choice for busy weeknights. 

• Protein-packed: With 11 grams of protein per meatball, these meatballs are a high-protein meal option for any time of day.  

• Flavorful: Parmesan cheese is added to the meatballs and the sauce for savory flavor and creaminess.  

Pro Tip: The key to a tender chicken meatball is soaking the breadcrumbs in milk before adding the ground chicken. This adds moisture and keeps the chicken from drying out!  

Also, don’t miss the Turkey Caprese Meatballs, with a mini mozzarella ball tucked inside each one, or Baked Rigatoni Pasta with Spinach and Meatballs, a hearty, easy-to-make weeknight meal. 

Marry Me Chicken Meatballs

These marry me chicken meatballs are protein-packed!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Main Course

Ingredients Method Notes

Ingredients

  

Chicken Meatballs

• ½ cup Italian breadcrumbs gluten-free if needed
• ½ cup milk
• 2 pounds ground chicken
• 1 teaspoon onion powder
• 4 cloves garlic grated
• ½ cup Parmesan cheese freshly grated
• 1 teaspoon kosher salt
• 2 tablespoons oil from sun-dried tomato jar

Creamy Sun-Dried Tomato Sauce

• 2 tablespoons butter unsalted
• 2 cloves of garlic grated
• 2 tablespoons all-purpose flour gluten-free if needed
• 1 ½ cups chicken broth
• ¾ cup heavy cream
• ½ cup Parmesan cheese freshly grated
• 1 jar sun dried tomatoes roughly chopped
• 2 cups baby spinach roughly chopped
• 1 teaspoon oregano
• ½ teaspoon kosher salt
• ½ teaspoon red pepper flakes
• For serving: Freshly grated Parmesan cheese, fresh basil, cooked pasta or rice

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Method

 

1. Stir together the breadcrumbs and milk in a large bowl. Let it sit for 5-10 minutes, until the breadcrumbs absorb the milk. Prepare the remaining ingredients while it sits.
2. Add the ground chicken, onion powder, garlic, Parmesan and salt. Mix with a spoon or clean hands until just combined, being careful not to overmix.
3. Use a medium cookie scoop (about 2 tablespoons) to portion the mixture, then roll into 1 1/2-inch balls. Wet your hands with water as needed to prevent sticking and help create smooth, evenly sized meatballs.
4. Heat the sun-dried tomato oil in a large skillet over medium-high heat for 1-2 minutes. Once hot, add the meatballs in a single layer. Sear for about 2 minutes per side, until they’re golden brown on every side. Keep a close eye on the heat and reduce it as needed to prevent the brown bits on the bottom of the pan from burning. Add a splash of water to the pan between the meatballs if this starts to happen.
5. When each side is browned, add a generous splash of water to the bottom of the skillet and cover with the lid. Cook for another 4-5 minutes, or until the internal temperature reaches 165°F. Transfer the meatballs to a clean plate.
6. Reduce the heat to low and melt the butter in the same skillet. Add the garlic and cook until fragrant, 1 minute. Sprinkle flour over the butter and whisk to form a thick paste.
7. Slowly whisk in the chicken broth until smooth. It will be lumpy at first and start to come together as it heats. Whisk in the heavy cream and Parmesan and gently simmer for 2-3 minutes, until the sauce thickens slightly and coats the back of a spoon.
8. Stir in the sun-dried tomatoes, spinach, oregano, salt, and red pepper flakes. Cook for another 1-2 minutes until the spinach wilts. Taste the sauce and adjust seasoning as needed.
9. Return the meatballs to the skillet and spoon the sauce over them to coat. Garnish with Parmesan and basil, and serve warm over pasta or rice.

Notes

Tips: Don’t overmix. Mix just until the ingredients are combined so the meatballs stay tender. Use a large skillet: This gives the meatballs enough room to brown instead of overcrowding the pan and steaming.