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Marry Me Chicken Meatballs

Marry Me Chicken Meatballs

Julia
These Marry Me Chicken Meatballs are juicy, tender chicken meatballs simmered in a creamy sun-dried tomato Parmesan sauce that’s rich, garlicky, and absolutely irresistible. Made in one pan, this cozy yet elegant dinner is perfect for weeknights, date nights, or anytime you want a meal that feels special with minimal effort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • Chicken Meatballs
  • 1 pound ground chicken not extra-lean
  • 1 large egg
  • ½ cup breadcrumbs or panko
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons onion or shallot finely minced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil for browning
  • Creamy Sun-Dried Tomato Sauce
  • 2 tablespoons butter
  • ½ cup sun-dried tomatoes oil-packed, finely chopped
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • Optional Garnish
  • Fresh basil or parsley
  • Extra Parmesan cheese

Instructions
 

  • In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan, onion, garlic, Italian seasoning, paprika, salt, and pepper.
  • Mix gently until just combined—do not overmix.
  • Roll into evenly sized meatballs (about 1½ tablespoons each).
  • Heat olive oil in a large skillet over medium heat.
  • Brown meatballs on all sides, about 6–8 minutes total. Remove and set aside.
  • In the same skillet, melt butter over medium heat.
  • Add sun-dried tomatoes and cook for 1 minute.
  • Pour in chicken broth and simmer 2–3 minutes, scraping up browned bits.
  • Stir in heavy cream, Parmesan cheese, and red pepper flakes if using.
  • Return meatballs to the skillet and simmer gently for 10–12 minutes, until cooked through and sauce thickens.
  • Taste and adjust seasoning.
  • Remove from heat and rest 5 minutes before serving. Garnish as desired.

Notes

  • Use ground chicken with some fat for the juiciest meatballs.
  • Keep the sauce at a gentle simmer—boiling can cause separation.
  • A cookie scoop helps keep meatballs evenly sized for even cooking.