These Marry Me Chicken Meatballs are rich, creamy, and full of flavor—basically everything you’d want in a cozy, one-skillet dinner. Juicy chicken meatballs seared until golden and simmered in a sun-dried tomato parmesan cream sauce… what’s not to love? Pair it with crusty bread and you’ve got a restaurant-worthy meal right at home.
Be sure to check out our Marry Me Chicken next!
Helpful Tips
- Don’t overmix the meatball mixture—just enough to bring it together.
- If you like a little heat, bump up the chili flakes or add a pinch of cayenne.
- Use a cookie scoop or wet hands to keep your meatballs uniform in size.
- The sauce thickens as it sits, so if you’re reheating later, add a splash of broth or cream to loosen it up.
How to make Marry Me Chicken Meatballs
Here’s a quick overview—full instructions are in the recipe card below.
- Mix ground chicken with pesto, parmesan, breadcrumbs, and seasonings. Roll into meatballs.
- Sear the meatballs in the hot oil until golden, then remove and set aside.
- Sauté onion and garlic in butter with herbs and tomato paste.
- Add broth and bring to a boil.
- Stir in the cream, parmesan, and sun-dried tomatoes. Simmer until thickened.
- Return meatballs to the pan and simmer a few more minutes.
Substitutions and variations
- Swap ground chicken for turkey or even pork if that’s what you’ve got.
- Use light cream or half-and-half for a slightly lighter version.
- Stir in spinach or chopped kale for a pop of green.
- No sun-dried tomatoes? Try roasted red peppers for a similar sweet-savory flavor.
What to serve it with
We love this with crusty sourdough, mashed potatoes, or even buttered pasta. You could also spoon it over rice or polenta for a heartier dish. And don’t forget a simple green salad on the side to balance all that creamy goodness.
Leftovers and storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Add a splash of cream or broth if the sauce has thickened too much.
We don’t recommend freezing the full dish due to the cream, but you can freeze the meatballs on their own and make the sauce fresh later.
❓ FAQs
Yes! Ground turkey works just as well and has a similar texture. Just make sure it’s not too lean (aim for at least 93% lean) so the meatballs stay moist.
Definitely. You can form the meatballs and store them covered in the fridge up to a day in advance. You can also make the full dish and reheat it gently when ready to serve.
You can substitute with half-and-half, light cream, or even full-fat coconut milk for a dairy-free option. The sauce won’t be quite as rich, but it’ll still be delicious.
They’re key to the flavor of the sauce, but if you’re not a fan, roasted red peppers are a decent substitute. You’ll lose some of the tang and sweetness, but the dish will still work.
If you give this recipe a try, we’d love it if you could come back and leave a rating—it’s super helpful and truly means a lot to us! 💛
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Marry Me Chicken Meatballs
Ingredients
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 1½ pounds ground chicken
- 2 tablespoons basil pesto
- 1½ teaspoons EACH: dried oregano, smoked paprika
- ¼ teaspoon chili flakes
- Salt and freshly ground black pepper, to taste
- ½ cup grated parmesan cheese
- ½ cup breadcrumbs
For the sauce:
- 2 tablespoons salted butter
- 1 small onion, finely chopped
- ¼ teaspoon EACH: dried oregano, thyme, chili flakes
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- Fresh basil, to garnish
Instructions
- Prepare the skillet: Add 3 tablespoons of oil from the sun-dried tomato jar into a large, deep skillet. Finely chop the sun-dried tomatoes and set them aside.
- Make the meatballs: In a large mixing bowl, combine the ground chicken, pesto, oregano, smoked paprika, 1/4 teaspoon of chili flakes, salt, pepper, ½ cup of the grated parmesan, and breadcrumbs. Mix until just combined. Form the mixture into 15-16 meatballs.
- Sear the meatballs: Heat the reserved sun-dried tomato oil in the skillet over medium heat. Add the meatballs in a single layer and sear for about 5 minutes, turning 2–3 times, until golden and lightly crisped on all sides. Remove the meatballs and set aside.
- Make the sauce: In the same skillet, melt the butter. Add the chopped onions, ¼ teaspoon oregano, ¼ teaspoon thyme, ¼ teaspoon of chili flakes and garlic. Sauté for 2–3 minutes until fragrant. Stir in the tomato paste. Pour in the chicken broth and bring to a boil. Cook for 3–5 minutes, allowing the liquid to reduce slightly.
- Finish the dish: Add the chopped sun-dried tomatoes, heavy cream, and the remaining 1/2 cup of Parmesan cheese. Reduce the heat and simmer for about 5 minutes, or until the sauce thickens. Return the meatballs to the skillet.
- Top with freshly chopped basil and serve with crusty bread for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These meatballs absolutely live up to the name—my husband literally asked me to make them again before we even finished dinner! So creamy, flavorful, and easy. This is going straight into our regular rotation.
Lisa, that makes us so happy to hear! When a recipe earns repeat requests at the table, we know it’s a winner. Thank you for trying it and sharing the love!
These meatballs were an instant hit! I served them over mashed potatoes and my husband literally licked the plate. So flavorful and comforting.
Sarah, that’s the kind of review we LOVE to read! So glad it was a plate-licking success—thanks for sharing!
I made this for my girlfriend and she told me it’s the best thing I’ve ever cooked. Safe to say… this recipe might have just sealed the deal.
James, we’re cheering you on! So happy it helped win hearts (and stomachs). Thanks for the kind words!
Incredible recipe! The sauce is rich, creamy, and full of flavor. I added more chili flakes for heat—perfection!
Thanks, Emily! Love that little spicy twist you added. So glad it turned out perfect for you!
Made this for yesterday dinner and the whole family asked for seconds. Even my 7-year-old picky eater cleaned his plate.
That’s the ultimate compliment, Ben! When the kids approve, we know it’s a keeper. Thanks for trying it!
So easy and restaurant-quality! I used ground turkey instead of chicken and it still turned out amazing. Will be making again and again.
Olivia, love the turkey swap! Thanks for sharing your tweak—it’s so helpful for others too!