Marry Me Chicken Meatballs (Printable)

Savory chicken meatballs cooked in a luscious sun-dried tomato cream sauce.

# Components:

→ Chicken Meatballs

01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - ½ cup panko breadcrumbs
04 - 2 cloves garlic, minced
05 - ¼ cup grated parmesan cheese
06 - 2 tbsp fresh parsley, chopped
07 - 1 tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Marry Me Sauce

10 - 2 tbsp olive oil
11 - 3 cloves garlic, minced
12 - ½ cup chicken broth
13 - ½ cup heavy cream
14 - ½ cup sun-dried tomatoes, sliced, drained (packed in oil)
15 - ½ cup grated parmesan cheese
16 - 1 tsp dried Italian herbs
17 - ½ tsp chili flakes (optional)
18 - Salt and pepper, to taste
19 - Fresh basil, chopped (for garnish)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, egg, panko breadcrumbs, minced garlic, parmesan cheese, parsley, oregano, salt, and black pepper. Mix gently until just combined.
03 - Shape the mixture into 16 uniform meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake meatballs in the preheated oven for 15 minutes until golden and fully cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Stir in sun-dried tomatoes and cook for an additional minute.
06 - Pour in chicken broth and bring to a gentle simmer.
07 - Add heavy cream, parmesan cheese, dried Italian herbs, and chili flakes if using. Stir and simmer gently for 3 to 4 minutes until the sauce thickens slightly.
08 - Transfer baked meatballs into the skillet, spoon sauce over them, and continue simmering for 5 to 7 minutes to meld flavors and heat through.
09 - Adjust seasoning with salt and pepper as needed. Garnish with fresh chopped basil before serving.

# Expert Advice:

01 -
  • The sauce is silky and sophisticated without requiring any fancy techniques or hours of simmering.
  • Ground chicken keeps things lighter than beef, but the cream and parmesan make it feel completely indulgent.
  • You can have this on the table in under an hour, yet it tastes like you've been cooking all day.
02 -
  • Don't skip baking the meatballs first—simmering them directly in the sauce makes them soggy and breaks down their structure.
  • The sauce needs to stay on low heat once you add the cream; high heat will cause it to break and separate, and no one wants that.
  • Fresh basil at the very end is non-negotiable; it cuts through the richness and makes your palate sing.
03 -
  • Toast your Italian herbs in the oil for 30 seconds before adding broth—it blooms the flavor and makes the sauce taste more intentional.
  • A pinch of chili flakes isn't just heat; it adds complexity and makes people wonder what they're tasting.
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