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Homemade Marry Me Chicken Meatballs recipe photo

Marry Me Chicken Meatballs

Tender chicken meatballs in a creamy sun-dried tomato sauce that’s rich, garlicky, and full of flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20 meatballs

Equipment

  • Large Bowl
  • Large Skillet
  • Cookie Scoop
  • Spatula or tongs
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 2 cloves garlic minced (for meatballs)
  • 1 teaspoon Italian seasonings
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons olive oil for browning meatballs
  • 1 tablespoon oil from sun-dried tomatoes jar
  • 2 cloves garlic minced (for sauce)
  • 1 tablespoon tomato paste
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 teaspoon dried Italian seasonings
  • 1 cup chopped spinach
  • 6 leaves basil torn

Instructions
 

  • In a large bowl, combine the ground chicken, egg, 1/2 cup grated Parmesan, Panko breadcrumbs, 2 minced garlic cloves, 1 teaspoon Italian seasonings, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper; mix until just combined.
  • Shape the mixture into about 20 meatballs, roughly 1½ inches each, using a cookie scoop or your hands; if the mixture sticks, dampen your hands with water.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, about 2–3 minutes per side; they should be browned but not fully cooked. Remove and keep warm on a plate.
  • If the pan has breadcrumb residue, wipe it out. Add 1 tablespoon oil from the sun-dried tomato jar and heat over medium; add 2 minced garlic cloves and cook 30 seconds until fragrant.
  • Stir in 1 tablespoon tomato paste, 1/2 cup chopped sun-dried tomatoes, 1 cup chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan, and 1 teaspoon dried Italian seasonings; bring the sauce to a simmer.
  • Return the browned meatballs to the skillet and simmer gently for about 10 minutes, or until meatballs are cooked through and the sauce has thickened; taste and adjust salt and pepper if needed.
  • Stir in the chopped spinach and torn basil leaves a few minutes before the end of cooking and cook just until the spinach wilts. Serve hot with extra Parmesan if desired.

Notes

  • Use a cookie scoop for uniform meatballs.
  • Dampen hands with water to prevent sticking while forming meatballs.
  • Browning the meatballs first keeps them tender and adds flavor.
  • Use oil from sun-dried tomatoes for extra flavor in the sauce.