Marry Me Chicken Meatballs: The Bite-Sized Proposal Dinner

Imagine the iconic, creamy, sun-dried tomato sauce of the famous “Marry Me Chicken,” but reinvented into the most irresistible, bite-sized form. These Marry Me Chicken Meatballs are a total game-changer. They’re tender, herb-infused chicken meatballs, seared until golden, then simmered in a luxurious, creamy Parmesan sauce bursting with the flavors of garlic, sun-dried tomatoes, and basil.

Each forkful is an explosion of romantic, restaurant-quality flavor that’s surprisingly simple to create. They’re called Marry Me Chicken Meatballs for a reason, one bite, and you’ll understand the hype. This is the kind of dish that turns an ordinary Tuesday into a special occasion.

WHY THIS RECIPE WORKS (AND WHY YOU’LL LOVE IT)

Let me tell you why these Marry Me Chicken Meatballs deserve a permanent spot in your dinner rotation.

• First, they combine two beloved concepts into one unforgettable meal: the comfort of a juicy meatball and the decadent sauce of a viral sensation.
• Second, they are incredibly versatile and perfect for sharing. Serve them over pasta, creamy polenta, or crusty bread to soak up every drop of that glorious sauce.
• Third, the process is foolproof. Searing the meatballs first builds a flavorful fond in the pan, which then becomes the base for the rich, creamy sauce.
• Finally, they feel incredibly special but come together in about 30 minutes, making them the ultimate impressive yet manageable dinner for date night, entertaining, or when you want to treat yourself.

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WHAT YOU’LL NEED (INGREDIENTS)

For the most flavorful Marry Me Chicken Meatballs, gather these simple ingredients. Quality matters here, especially for the Parmesan and sun-dried tomatoes.

For the Chicken Meatballs:

• 1 lb ground chicken (preferably a mix of dark and white meat): For maximum flavor and juiciness.
• ⅓ cup panko breadcrumbs: Keeps the meatballs tender.
• ¼ cup freshly grated Parmesan cheese: Use a microplane for the finest grate.
• 1 large egg, lightly beaten: The binder.
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, for browning

For the “Marry Me” Sauce:

• 1 tablespoon olive oil
• 3-4 cloves garlic, minced
• ⅓ cup finely chopped sun-dried tomatoes (oil-packed, drained): Their tangy sweetness is key.
• 1 teaspoon dried oregano or Italian seasoning
• ½ teaspoon red pepper flakes (optional, for a subtle kick)
• 1 cup chicken broth
• ½ cup heavy cream or full-fat coconut milk for dairy-free: For that luscious, creamy body.
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh basil, plus more for garnish

TOOLS YOU’LL WANT

You’ll need a large mixing bowl, a large oven-safe skillet (cast iron or stainless steel is perfect), a cookie scoop or spoon for portioning meatballs, and a sturdy wooden spoon or spatula.

STEP-BY-STEP: HOW TO MAKE MARRY ME CHICKEN MEATBALLS

Follow these simple Marry Me Chicken Meatballs steps for a seamless cooking experience and incredible results.

MAKE AND BROWN THE MEATBALLS

In a large bowl, combine the ground chicken, panko, Parmesan, egg, garlic, oregano, onion powder, salt, and pepper. Use your hands to mix just until combined overmixing will make the meatballs tough. Roll the mixture into 1-inch balls (about 20-24). Heat 2 tablespoons of olive oil in your large skillet over medium-high heat.

Add the meatballs in a single layer, working in batches if needed to avoid crowding. Sear them for 2-3 minutes per side, until deeply golden brown. They don’t need to be cooked through yet. Transfer them to a clean plate.

BUILD THE SIGNATURE SAUCE

In the same skillet, reduce the heat to medium. Add another tablespoon of olive oil. Sauté the minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes for about 1 minute until fragrant. Pour in the chicken broth, using your spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan. This is pure flavor! Let the broth simmer for 2-3 minutes to reduce slightly.

SIMMER AND CREAM

Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce is smooth. Carefully return the seared meatballs to the skillet, nestling them into the sauce. Cover the skillet and let everything simmer gently for 8-10 minutes, until the meatballs are cooked through (165°F internal temperature) and the sauce has thickened slightly.

FINISH AND SERVE

Remove the skillet from the heat. Stir in the chopped fresh basil. Taste the sauce and adjust seasoning with salt and pepper if needed. Your Marry Me Chicken Meatballs are ready to shine.

TIPS AND TRICKS FOR PERFECT MEATBALLS

For the best Marry Me Chicken Meatballs, remember these tips.

• First, don’t overmix the meatball mixture; gentle hands keep them tender.
• Second, get a good sear on the meatballs. This creates texture and builds flavor for the sauce.
• Third, use freshly grated Parmesan from a block; pre-grated cheese contains anti-caking agents and won’t melt as smoothly.
• Finally, let the sauce simmer gently after adding the cream to prevent it from breaking or curdling.

VARIATIONS YOU’LL ACTUALLY TRY

Love this Marry Me Chicken Meatballs recipe? Make it your own. For a turkey version, use ground turkey (add an extra tablespoon of olive oil to the meatball mix). For a spicy kick, add a diced Calabrian chili to the sauce with the garlic. For a mushroom lover’s twist, sauté 8 oz of sliced cremini mushrooms after browning the meatballs, then proceed. To make it dairy-free, use nutritional yeast or a vegan Parmesan alternative and full-fat coconut milk.

MAKE-AHEAD, STORAGE & FREEZING

You can prepare the meatball mixture up to a day ahead and store it covered in the fridge. Leftover Marry Me Chicken Meatballs store beautifully in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or cream. To freeze, cool completely, and freeze the meatballs and sauce together in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

TROUBLESHOOTING COMMON QUESTIONS

Let’s solve any kitchen dilemmas. If your sauce is too thin: Let it simmer uncovered for a few extra minutes to reduce and thicken. You can also create a quick slurry with 1 tsp of cornstarch and 1 tbsp of cold water, then whisk it into the simmering sauce. If your meatballs are falling apart: The binder (egg/panko) ratio may be off, or the skillet wasn’t hot enough for a proper sear to form a crust.

Ensure your pan is hot before adding them. If the sauce “breaks” or looks oily: The heat was likely too high when adding the cream. Keep the heat on low when incorporating dairy.

SERVING SUGGESTIONS

Serve these Marry Me Chicken Meatballs spooned over a bed of pasta, creamy mashed potatoes, or soft polenta to catch all the sauce. They are also phenomenal with a simple side of roasted broccoli, asparagus, or a crisp green salad. Don’t forget extra grated Parmesan and a final sprinkle of fresh basil on top.

NUTRITION NOTES (QUICK)

These Marry Me Chicken Meatballs are a rich, celebratory dish. For a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less luxuriously thick. Using ground chicken breast instead of a mix will lower the fat content.

MY STORY: WHY I ADORE THIS DISH

I first made the original “Marry Me Chicken” for a friend who was having a rough week, joking that it was so good it could spark a proposal. The name stuck, and the dish became a legend in our circle. But I wanted that flavor in a more fun, shareable, party-friendly format. Enter these Marry Me Chicken Meatballs.

They were an instant hit at a casual dinner party, with everyone reaching for just one more. Now, they’re my secret weapon for making any meal feel like a celebration of good food and good company. They truly live up to their name.

FINAL CHECKLIST BEFORE YOU COOK

Ready? Check your list: Ground chicken is chilled. Sun-dried tomatoes are drained and chopped. Garlic is minced. Parmesan is freshly grated. Cream and broth are measured. Skillet is ready. You’re all set to make culinary magic.

FAQS

Can I bake the meatballs instead of pan-searing them?
You can! Bake them on a parchment-lined sheet at 400°F for 15-18 minutes. However, you’ll miss the flavorful fond in the pan for the sauce. If you bake them, sauté the garlic and tomatoes in a fresh tablespoon of oil before building the sauce.

What can I use instead of sun-dried tomatoes?
They are a defining flavor, but in a pinch, you can use 2 tablespoons of tomato paste, cooked with the garlic for a minute until it darkens slightly. The flavor will be different but still delicious.

Can I make this in a slow cooker?
Absolutely. Sear the meatballs as directed, then add them and all sauce ingredients (except the fresh basil and cream) to the slow cooker. Cook on LOW for 4-5 hours. Stir in the cream and basil 30 minutes before serving.