Creamy Marry Me Chicken Meatballs

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Golden, pan-seared chicken meatballs simmered in a luscious, sun-dried tomato cream sauce – this dish is what cozy weeknight dinner dreams are made of. The name “Marry Me” isn’t just playful; it’s a nod to how incredibly irresistible and heartwarming the flavors are. Whether you’re making it for family, date night, or just craving something indulgent, these meatballs deliver big flavor with minimal effort.

The creamy sauce clings to each perfectly browned meatball, while bursts of basil and sun-dried tomatoes add vibrant flavor and texture. It’s comforting, a little decadent, and deeply satisfying – just the kind of dish you want to serve with crusty bread, pasta, or over a bed of rice. The aroma alone could make anyone fall in love.

Why You’ll Love This Creamy Marry Me Chicken Meatballs Recipe

• It’s incredibly easy to make but tastes restaurant-worthy.
• The flavors are bold, rich, and well-balanced.
• It works well for weeknights or special occasions.
• Perfect for meal prep or next-day leftovers.
• Versatile enough to serve with pasta, mashed potatoes, or even zucchini noodles.

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Preparation Phase & Tools to Use

To bring this dish to life, you’ll need a few kitchen essentials:

• Large skillet or sauté pan: A wide, heavy-bottomed pan ensures even cooking and allows the sauce to reduce beautifully.
• Mixing bowls: Ideal for prepping and seasoning the meatball mixture.
• Measuring cups and spoons: Precision matters for seasoning and creating the perfect sauce consistency.
• Wooden spoon or spatula: Helps with browning the meatballs and stirring the sauce without scratching your pan.
• Tongs or slotted spoon: Useful for turning and transferring meatballs gently.

Having the right tools makes the preparation smoother, prevents overcrowding, and ensures even cooking for both the meatballs and sauce.

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Preparation Tips

Use ground chicken with a bit of fat for juicier meatballs – lean meat can dry out quickly. Don’t overmix your meatball mixture; gentle hands make tender results. When searing the meatballs, give them space in the pan so they brown instead of steam. Deglaze the pan with a splash of broth before adding cream to lift all that savory goodness stuck to the bottom. And lastly, let the sauce simmer low and slow to thicken naturally and develop deeper flavor.

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Ingredients for this Creamy Marry Me Chicken Meatballs Recipe

For the Chicken Meatballs:

• 1 lb (450g) ground chicken (preferably not extra-lean)
• 1/3 cup breadcrumbs (panko or Italian-style)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp chopped fresh parsley (or 1 tsp dried)
• 1 tbsp olive oil (for searing)

For the Creamy Sauce:

• 2 tbsp butter
• 3-4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach (optional but adds freshness)
• Salt and pepper to taste
• Fresh basil leaves for garnish

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Step 1: Make the Chicken Meatball Mixture

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, onion powder, paprika, salt, pepper, and chopped parsley. Mix gently with your hands or a fork until just combined. Avoid overmixing to keep the meatballs tender.

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Step 2: Shape and Sear the Meatballs

Form the mixture into meatballs, about 1 to 1.5 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in a single layer, making sure not to overcrowd the pan. Sear for about 3-4 minutes on each side until golden brown. You don’t need to cook them through fully at this stage, as they’ll finish cooking in the sauce. Remove meatballs and set aside.

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Step 3: Prepare the Creamy Sauce Base

In the same skillet, add butter and let it melt. Stir in minced garlic and sauté until fragrant, about 30 seconds. Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes to infuse the oil with flavor.

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Step 4: Build the Cream Sauce

Pour in the chicken broth and use a wooden spoon to deglaze the pan, scraping up the browned bits. Simmer for 2-3 minutes, then stir in the heavy cream. Bring to a gentle simmer (not a boil) and stir in the grated Parmesan cheese. Allow the sauce to thicken slightly for 3-5 minutes.

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Step 5: Return the Meatballs to the Pan

Gently add the seared meatballs back into the sauce. Spoon sauce over the tops and let them simmer for 7-10 minutes, or until fully cooked through (internal temp of 165°F / 74°C). Add fresh spinach during the last 2-3 minutes of simmering, letting it wilt into the sauce.

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Step 6: Garnish and Serve

Taste and adjust salt and pepper as needed. Garnish with torn fresh basil leaves and additional Parmesan if desired. Serve hot over pasta, mashed potatoes, rice, or crusty bread.

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Notes

For extra flavor, you can use sun-dried tomatoes packed in oil and incorporate some of that infused oil into the sauce. Ground chicken with a little fat (around 93/7) offers the best texture – leaner meat may lead to dry meatballs. If you want a lower-fat version, swap heavy cream for half-and-half, though the sauce will be thinner. Fresh spinach is optional, but adds a nice balance and color. Pair with pasta or mashed potatoes to soak up all the delicious sauce.

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Watch Out for These Mistakes While Cooking

• Overmixing the meatball mixture: This can make the meatballs dense and tough.
• Using extra-lean ground chicken: It can result in dry meatballs. Opt for meat with some fat.
• Overcrowding the pan: It leads to steaming instead of browning the meatballs. Sear in batches if needed.
• Boiling the sauce: Cream sauces can split or curdle if boiled. Always let it simmer gently.
• Skipping the deglazing: Those browned bits at the bottom of the pan are flavor gold. Don’t miss this step.

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Storage Instructions

Let leftovers cool to room temperature before transferring to an airtight container. Store in the fridge for up to 4 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. This dish also freezes well – store meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Serving – Approximate)

• Calories: 430
• Protein: 27g
• Fat: 32g
• Saturated Fat: 15g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 3g
• Sodium: 620mg

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Frequently Asked Questions

Can I make these meatballs ahead of time?

Yes! You can prepare and shape the meatballs a day in advance and store them covered in the fridge.

What can I use instead of heavy cream?

Half-and-half or full-fat coconut milk works, though the texture and flavor will vary slightly.

Can I bake the meatballs instead of searing them?

Absolutely. Bake at 400°F (200°C) for 18–20 minutes or until golden and cooked through.

How do I make this dairy-free?

Use dairy-free Parmesan and coconut cream in place of regular cream and cheese.

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great alternative with a similar texture and flavor.

How do I know when meatballs are cooked through?

Use a meat thermometer – the internal temperature should reach 165°F (74°C).

What should I serve with this dish?

Pasta, mashed potatoes, creamy polenta, rice, or even crusty bread.

Can I double the recipe?

Yes, this recipe doubles well. Just use a larger pan or cook in batches.

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Conclusion

Creamy Marry Me Chicken Meatballs are the ultimate comfort food with a gourmet flair. Juicy meatballs meet a rich, flavor-packed cream sauce that turns any meal into something special. Whether you’re cooking for guests or just treating yourself, this dish is bound to become a regular in your rotation. It’s simple, customizable, and downright irresistible.

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