Marry Me Chicken Meatballs: The Recipe You’ll Fall in Love With

Have you ever had a meal so good you wanted to shout about it from the rooftops? That’s how I felt the first time I made these amazing Marry Me Chicken Meatballs. They’re tender, flavorful, and smothered in the creamiest sauce that just begs for a piece of bread to mop it all up. Trust me, you’ll want to put a ring on this recipe.

Why They’re Called “Marry Me” Chicken Meatballs

The story behind the name is simple but sweet. It’s said that these meatballs are so good, they could convince someone to propose! While I can’t promise any life-changing proposals, I can guarantee these meatballs will earn you a few heartfelt compliments around the dinner table. They’re that good.

Let’s get to it, shall we?

Ingredients You’ll Need

For the meatballs:

• 1 pound ground chicken
• ½ cup breadcrumbs (plain or seasoned)
• 1 egg
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil (for cooking)

For the sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional, for a little heat)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ cup sun-dried tomatoes, chopped
• Fresh parsley or basil, chopped (for garnish)

How to Make Marry Me Chicken Meatballs

Step 1: Mix the Meatball Ingredients

In a large bowl, combine the ground chicken, breadcrumbs, egg, Parmesan cheese, garlic, onion powder, oregano, salt, and pepper. Use your hands to gently mix everything until just combined. Be careful not to overwork the mixture—nobody wants tough meatballs!

Step 2: Shape and Cook the Meatballs

Roll the mixture into meatballs, about 1-2 inches in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook until they’re browned on all sides, about 6-8 minutes. You don’t need to cook them through at this stage; they’ll finish cooking in the sauce. Remove the meatballs and set them aside.

Step 3: Make the Sauce

Using the same skillet, add the olive oil and sauté the chopped onion until it’s soft and translucent. Add the garlic and cook for another minute—your kitchen will smell amazing at this point!

Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream, Parmesan cheese, red pepper flakes, thyme, oregano, and sun-dried tomatoes. Let the sauce simmer gently for about 5 minutes until it thickens slightly.

Step 4: Combine and Cook

Return the meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let everything simmer for another 10 minutes. This gives the meatballs time to soak up all that delicious flavor.

Step 5: Garnish and Serve

Sprinkle the meatballs with fresh parsley or basil before serving. They’re fantastic over pasta, rice, or with a side of crusty bread to soak up every drop of that creamy sauce.

My Personal Tips and Tricks

• Use ground turkey instead of chicken if that’s what you have on hand. It works just as well and is just as delicious.
• Don’t skip the sun-dried tomatoes. They add a little tangy sweetness that balances out the creamy sauce.
• If you’re short on time, you can make the meatballs ahead of time and freeze them. Just thaw and cook them in the sauce when you’re ready.
• For a lighter option, swap the heavy cream with half-and-half or plain Greek yogurt. The sauce won’t be quite as rich, but it’ll still be tasty.

Why You’ll Love This Recipe

What I love most about this recipe is how easy it is to make, yet it feels so special. It’s one of those dishes that’s perfect for a cozy weeknight dinner but also impressive enough to serve to guests. Plus, it’s a one-skillet wonder—less cleanup is always a win in my book.

And let’s be honest, who doesn’t love a good meatball? These are juicy, flavorful, and paired with a sauce so creamy and dreamy, it’s hard to resist going back for seconds (or thirds).

A Final Pro Tip

If you’re serving these meatballs over pasta, save a little pasta water to mix into the sauce. It helps everything cling together beautifully. You’ll feel like a pro chef—promise.

So, what do you think? Ready to fall head over heels for these Marry Me Chicken Meatballs? I’d love to hear how they turn out for you. Share your experience in the comments or tag me on social media. Happy cooking, friends!