If you are searching for a show-stopping dish that delivers comfort and flavor in every bite, the Marry Me Chicken Meatballs Recipe is your new go-to. This recipe features juicy, tender chicken meatballs simmered in a creamy, luscious sauce studded with sun-dried tomatoes and fresh basil. It’s the perfect blend of rich, savory, and slightly tangy that effortlessly impresses dinner guests or elevates a cozy weeknight meal. The Marry Me Chicken Meatballs Recipe proves that with a handful of simple ingredients and an easy technique, you can create a dish worthy of a romantic proposal—or at least a second helping!
Ingredients You’ll Need
The beauty of the Marry Me Chicken Meatballs Recipe lies in its straightforward ingredients, each selected carefully to build layers of flavor, texture, and color. These essentials come together to create meatballs that are moist and cheesy, complemented by a silky sauce with a tomato-touched depth and fragrant herbs.
- Ground chicken: The lean base for tender meatballs that won’t overpower the sauce.
- Egg: Acts as a natural binder keeping your meatballs perfectly formed.
- Panko breadcrumbs: Provides a delicate crunch and prevents the meatballs from becoming dense.
- Freshly grated parmesan cheese: Adds a sharp, savory note and a wonderful cheesy melt.
- Italian seasoning: A blend of herbs that bring an aromatic depth right into the meatballs.
- Garlic powder and onion powder: Build a subtle background flavor enhancing every bite.
- Olive oil: For frying, creating a golden crust on each meatball.
- Fresh garlic cloves: Introduce a fragrant and robust character to the sauce.
- Dry white wine: Adds acidity and brightness, reducing the richness of the cream.
- Heavy or whipping cream: Creates a velvety, indulgent sauce that clings beautifully to the meatballs.
- Tomato paste: Gives a rich umami foundation and vibrant color to the sauce.
- Sun-dried tomatoes: Bring a chewy surprise and concentrated sweetness.
- Dried oregano and crushed red pepper flakes: Offer an herbal and mildly spicy kick.
- Cornstarch: Used to thicken the sauce to the perfect consistency.
- Fresh basil: Adds a final burst of freshness and aroma that brightens every bite.
How to Make Marry Me Chicken Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Begin by combining all the meatball ingredients—except olive oil—in a large bowl. Use your hands to mix gently until just combined; the mixture will be wetter than usual, which is perfect for juicy results. Form the mixture into 1-inch meatballs and place them onto a baking sheet lined with parchment paper for easy cleanup.
Step 2: Brown the Meatballs
Heat olive oil in a skillet over medium-high heat. Fry the meatballs in batches to avoid crowding, turning frequently to develop a golden, evenly browned exterior. This quick searing locks in moisture and creates a flavorful crust. Transfer browned meatballs to a plate to rest.
Step 3: Prepare the Sauce Base
Remove the pan from heat momentarily to cool slightly and drain excess oil if necessary, keeping the browned bits. Return the pan to medium heat and sauté minced garlic until fragrant. Pour in the white wine and simmer until reduced by half, which concentrates its flavor and brightness.
Step 4: Build the Creamy Sauce
Whisk together cornstarch with cold water to make a slurry, which will help thicken the sauce. Stir cream and tomato paste into the skillet, then add sun-dried tomatoes, oregano, red pepper flakes, and the slurry. Scrape the bottom of the pan to incorporate all those flavorful browned bits into the sauce.
Step 5: Cook the Meatballs in Sauce
Return the browned meatballs to the skillet. Simmer everything together for about 5 minutes to allow the meatballs to cook through and the sauce to thicken. If the sauce becomes overly thick, loosen it with a bit more cream, wine, or chicken broth for the perfect consistency.
Step 6: Final Touches
Sprinkle fresh basil over the dish and season with salt and pepper. Don’t be shy with the seasoning—a well-seasoned cream sauce is utterly irresistible. Serve the meatballs piping hot for maximum enjoyment.
How to Serve Marry Me Chicken Meatballs Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley adds a bright herbal note and inviting color contrast to the creamy sauce. For an extra indulgence, a grating of parmesan or a drizzle of high-quality olive oil can make your presentation feel restaurant-worthy.
Side Dishes
These meatballs shine when paired with simple sides like al dente pasta, creamy polenta, or a crusty loaf of bread to soak up every last drop of that soul-warming sauce. Roasted or sautéed greens like spinach or broccolini also offer a nice balance and a pop of color on the plate.
Creative Ways to Present
Turn the Marry Me Chicken Meatballs Recipe into a party star by serving them over a bed of cheesy grits or creamy cauliflower mash for a twist. Alternatively, thread meatballs onto skewers as an elegant appetizer, serving with small cups of the sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully, making the next-day meal even tastier.
Freezing
You can freeze uncooked meatballs on a lined baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Freeze the sauce separately to maintain texture and reheat both gently when ready to enjoy.
Reheating
Reheat meatballs and sauce slowly over low heat on the stovetop, stirring occasionally. Adding a splash of cream or broth will revive the sauce’s creaminess and keep the meatballs tender.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works very well and lends a similar mild flavor. Just be sure to watch the cooking time since lean turkey can dry out faster.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs or even crushed crackers. Panko provides airiness and crunch, but other options will still create lovely meatballs.
Is the white wine necessary in the sauce?
The wine adds brightness and acidity that balances the richness of the cream and tomatoes, but if you prefer, you can substitute chicken broth or skip it altogether, adjusting salt and seasoning accordingly.
Can I make this recipe dairy-free?
Yes! Use dairy-free cream alternatives and omit the parmesan or use a plant-based substitute to enjoy a creamy, flavorful sauce without dairy.
How do I know when the meatballs are fully cooked?
The internal temperature should reach 165°F (74°C). You can also cut one open to ensure it’s no longer pink inside before serving.
Final Thoughts
Trust me when I say the Marry Me Chicken Meatballs Recipe is more than just a meal—it’s an experience dripping with flavors that comfort and delight. Whether you’re cooking for family, friends, or a special someone, these meatballs bring warmth and elegance to your table without any fuss. So grab your ingredients and give this recipe a try—you may just find your new favorite weeknight staple!
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Marry Me Chicken Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Description
Marry Me Chicken Meatballs feature tender ground chicken meatballs simmered in a creamy, flavorful sauce made with garlic, white wine, sun-dried tomatoes, and fresh basil. This indulgent yet approachable dish combines Italian-inspired seasoning with a rich tomato-cream sauce, perfect for a comforting weeknight dinner that feels special.
Ingredients
Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Sauce and Cooking
- 2 tablespoons olive oil (for frying)
- 4 cloves garlic (minced)
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes (chopped)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
- 2 teaspoons cold water (for cornstarch slurry)
- 1 small handful fresh basil (chopped/torn)
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: Add the ground chicken, egg, panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, and onion powder to a large mixing bowl. Use your hands to gently mix the ingredients together, being careful not to overwork the mixture. The mixture will be wet. Shape the mixture into 1-inch meatballs, about 30 in total, and arrange them on a parchment-lined baking sheet.
- Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Fry the meatballs in two batches, turning frequently with tongs to brown all sides evenly. Each batch will take about 5 minutes. Add more olive oil if needed. Once browned, transfer the meatballs to a plate.
- Remove Excess Oil: Remove the skillet from heat for a minute or two to cool slightly. If there is a lot of excess oil, carefully drain some out—but leave the browned bits on the bottom of the pan for flavor.
- Sauté Garlic and Reduce Wine: Return the skillet to medium heat. Add the minced garlic and white wine, letting the mixture bubble and reduce by half, about one minute.
- Make Cornstarch Slurry: In a small bowl, combine the cornstarch with 2 teaspoons of cold water to create a slurry. Set aside.
- Add Cream and Tomato Paste: Stir the heavy cream and tomato paste into the skillet until the tomato paste is fully incorporated. Then add the chopped sun-dried tomatoes, dried oregano, crushed red pepper flakes, and the prepared cornstarch slurry. Scrape the bottom of the pan to lift any browned bits for extra flavor.
- Simmer the Meatballs: Return the meatballs to the skillet. Simmer on medium heat for about 5 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F) and the sauce thickens to your desired consistency. If the sauce gets too thick, loosen it with extra cream, wine, or chicken broth.
- Finish and Serve: Sprinkle chopped fresh basil over the dish. Season with salt and pepper generously to taste, especially because cream sauces benefit from a good amount of seasoning. Serve immediately while warm.
Notes
- Use fresh sun-dried tomatoes for best texture and flavor; if using dry-packed, rehydrate before chopping.
- Do not overmix the meatball mixture to keep meatballs tender.
- Check meatballs’ internal temperature with a meat thermometer to ensure they are fully cooked.
- Adjust sauce thickness with additional liquids if necessary to suit your taste.
- This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the sauce.
