Creamy Marry Me Chicken Meatballs

Creamy Marry Me Chicken Meatballs bring together familiar Marry Me Chicken flavors in a fun and elevated way. These homemade chicken meatballs simmer in a velvety cream sauce with sun-dried tomatoes and fresh herbs, making an all-in-one skillet dinner that feels special yet comes together with ease. Perfect for a weeknight dinner or when you want a comforting meal without extra fuss.

I first tried making these on a busy weeknight when I wanted something both quick and impressive. The meatballs came out tender and juicy, and the sauce was rich without being heavy. Now, my family asks for these whenever I want to impress without spending hours in the kitchen.

Ingredients

• Ground chicken: for lean and tender meatballs fresh is best but you can substitute with ground turkey
• Italian seasoned breadcrumbs: add extra flavor and help hold the meatballs together panko works too if you want a lighter texture
• Egg: to bind the meat mixture and keep the meatballs intact during cooking
• Dried parsley dried basil and garlic powder: add a balanced herbal note choose fresh looking aromatic herbs if possible
• Grated Italian cheese mix or parmesan: for richness and a touch of umami freshly grated cheese melts best
• Sun-dried tomatoes: plunge the sauce into a tangy savory dimension look for tomatoes packed in oil for maximum flavor
• Chicken broth: forms the sauce base use low or no sodium if watching salt intake
• Heavy cream: creates the sauce’s creamy texture for a lighter version half cream and half evaporated milk work well
• Tomato paste: adds depth and brightness to the sauce squeeze or canned versions both do the job
• Baby spinach: brings a fresh mild green element optional if you’re not a fan
• Fresh basil: finishes the dish with a fragrant freshness use good quality basil if you can
• Olive oil: for browning the meatballs and building flavor in the pan

Instructions

Sauté the Aromatics and Combine Meatball Ingredients:

In a large mixing bowl combine ground chicken Italian seasoned breadcrumbs egg dried parsley dried basil garlic powder a pinch of salt and pepper and grated Italian cheese mix. Stir gently until everything is evenly mixed but avoid overworking the meat to keep the meatballs tender.

Shape and Brown the Meatballs:

Using damp hands this helps the mixture not stick roll the mixture into small evenly sized meatballs and place them on a plate. Heat olive oil in a wide skillet over medium to medium high heat. Add the meatballs being careful not to crowd the pan to allow proper browning. Turn as needed until all sides are golden and crisp about 5 to 7 minutes. Remove browned meatballs and set aside.

Deglaze the Pan and Build the Sauce:

Pour chicken broth into the skillet then add sun-dried tomatoes and tomato paste. Stir gently scraping the browned bits from the bottom of the pan. Return the meatballs to the skillet nestling them into the liquid.

Simmer Meatballs in Creamy Sauce:

Stir in heavy cream and baby spinach. Reduce the heat to low and let everything gently simmer until the meatballs are cooked through internal temperature should reach 165F degrees. This should take about 10 minutes. The sauce will thicken slightly and spinach will wilt.

Finish and Serve:

Sprinkle fresh chopped basil over the dish and adjust salt and pepper to taste. Serve the meatballs and sauce over your choice of pasta rice or veggies.

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My favorite part of this recipe is the way sun-dried tomatoes lift the creamy sauce turning it from basic to unforgettable. I remember making this dish for a casual dinner party and being complimented on how rich yet balanced the flavor is. It quickly became a dish I’m proud to serve anytime.

Storage Tips

Store any leftover meatballs in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce. This method keeps the meatballs tender and the sauce silky without breaking.

Ingredient Substitutions

Ground turkey can replace chicken if that’s what you have on hand. For a dairy free version swap heavy cream with coconut cream and use dairy free parmesan alternatives. If you do not have Italian seasoned breadcrumbs plain breadcrumbs with some dried Italian herbs mixed in work well. You can omit spinach if preferred or substitute with kale or Swiss chard for a different green.

Serving Suggestions

Serve over orzo or linguine for a comforting pasta dish. Try spooning the meatballs and sauce over creamy mashed potatoes or polenta. A side of roasted zucchini or garlic sautéed broccoli pairs wonderfully to keep the meal balanced. Garlic bread is perfect for mopping up the rich sauce at the end.

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These creamy Marry Me Chicken Meatballs deliver big flavor with minimal effort. They make a comforting weeknight meal that feels special.

Frequently Asked Questions About Recipes

→ Can this be made in a slow cooker?

While possible, slow cooking requires browning meatballs first and careful timing to add cream late to avoid curdling. Using broth and tomato paste helps maintain sauce consistency.

→ How to fix a sauce that is too thick?

Add small amounts of broth gradually until desired sauce consistency is reached; this keeps the texture smooth and balanced.

→ What are good serving suggestions?

Serve with pasta like orzo or linguine, over mashed potatoes, with roasted vegetables, or alongside rice or quinoa for a hearty meal.

→ Why do meatballs turn rubbery sometimes?

Overmixing the chicken can make meatballs dense; roll them gently and just enough to hold shape for tenderness.

→ How to form meatballs without sticking?

Keep hands slightly damp when shaping meatballs to prevent sticking and create smooth, even spheres.

→ Why do meatballs steam instead of brown?

Overcrowding the pan traps moisture; brown meatballs in batches with space around each for a golden crust.

→ What is the best way to store leftovers?

Refrigerate leftovers up to 4 days and reheat gently with broth or cream. Avoid freezing as the cream sauce may separate.