These Marry Me Chicken Meatballs are a surprisingly easy weeknight dinner that tastes indulgent enough to make anyone fall in love. (I think “meatballs” might be my husband’s love language.) The creamy sauce is rich and comforting, and I also snuck in some extra budget-friendly vegetables to make this meal even heartier. Serve these tender Marry Me meatballs over pasta or creamy mashed potatoes for a restaurant-style dinner at home. Bonus: if you freeze the raw meatballs before cooking, they store well for future meals, making this recipe as practical as it is irresistible!
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Easy Marry Me Meatballs Recipe
We’ve done a few spins on the viral Marry Me chicken recipe now, and I have to say, I can’t think of anything that wouldn’t taste good with that creamy Tuscan-style sauce. So let me introduce you to these flavor-packed, family-friendly Marry Me chicken meatballs!
Instead of searing chicken cutlets, I mix up a quick ground chicken mixture with sun-dried tomatoes and add a few smart little helpers to keep these chicken meatballs extra tender: toasted breadcrumbs for structure, an egg, plus a spoonful of mayonnaise and a splash of soy sauce to lock in moisture and boost the savory flavor. Then they finish cooking right in a creamy garlic-Parmesan sauce loaded with basil, a pinch of chili flakes, diced tomatoes, and frozen spinach. It’s the kind of dinner that disappears fast, so don’t expect leftovers!
Recipe Success Tips
- Tiny tomato pieces and gentle scooping will help your Marry Me meatballs hold together. Finely mince the sun-dried tomatoes so they don’t create weak spots in the mixture. And when you scoop, don’t pack the meat in tight, just a level scoop. Packing can make them dense and more likely to crack during cooking.
- These are big, hearty meatballs (but you can go smaller). I use a 4-oz scoop, which makes some pretty substantial Marry Me chicken meatballs! Want more pieces (or kid-sized portions)? Use a smaller scoop and start checking them earlier since they’ll cook through faster.
- Keep it at a gentle simmer. Once the cream goes in, keep the heat on medium-low and let it simmer, not boil. Boiling can make cream sauces split. Using room-temp heavy cream helps it blend in smoothly, too.
- Baste the chicken meatballs while they finish cooking. After you add the meat back to the pan, spoon the sauce over them a few times as they simmer. It helps them cook through evenly and stay juicy. They’re done when the center hits 165°F.
- I use 92% lean ground chicken because it stays tender without drying out. Chicken is classic for Marry Me-style recipes, but ground turkey works great, and lean ground beef should also work if that’s what’s budget-friendly. Even ready-made veggie meatballs can work in a pinch, just simmer them in the sauce and stir the sun-dried tomatoes straight into the sauce, like we do in our Marry Me white bean skillet.
Marry Me Chicken Meatballs
Cost $10.81 recipe / $2.70 serving
Ingredients
Chicken Meatballs
- 2 Tbsp salted butter ($0.25)
- ½ cup breadcrumbs (toasted, $0.18)
- 1 lb. ground chicken ($4.83*)
- 1 large egg ($0.15)
- ¼ tsp garlic powder ($0.05)
- ¼ tsp dried oregano ($0.03)
- 1 tsp dried basil ($0.05)
- 2 Tbsp sun dried tomatoes (finely minced, (oil-packed) $0.30)
- ¼ tsp salt ($0.01)
- ¼ tsp black pepper (freshly cracked, $0.02)
- 1 Tbsp mayonnaise ($0.10)
- 1 tsp soy sauce ($0.02)
- 2 Tbsp vegetable oil ($0.18)
Marry Me Sauce
- 3 garlic cloves (minced, $0.18)
- 2 Tbsp salted butter ($0.25)
- ⅛ tsp chili flakes ($0.03)
- 1 cup chicken broth ($0.12**)
- 1 cup heavy cream (room temperature, $1.48)
- 14.5 oz. can petite diced tomatoes (strained, $0.96)
- ⅓ cup frozen spinach ($0.37***)
- ½ cup Parmesan cheese (grated, $0.90)
- 1 Tbsp fresh basil (minced, $0.25)
- ½ Tbsp fresh parsley (minced, $0.10)
Instructions
- Gather the ingredients.
- Prepare fresh ingredients: mince sun-dried tomatoes, basil, and parsley.
- In a large sauté pan or braiser, melt 2 Tbsp salted butter and add breadcrumbs. Stir together and toast breadcrumbs until golden brown and fragrant. Remove from heat once toasted.
- In a large mixing bowl, combine toasted breadcrumbs, ground chicken, egg, garlic powder, dried oregano, dried basil, finely minced sun-dried tomatoes, salt, pepper, mayonnaise, and soy sauce.
- Gently mix using a fork or clean hands until well-combined. Wipe out the braiser or sauté pan you used to toast the bread crumbs. Add 2 Tbsp vegetable oil to the pan and set it to medium heat.
- Using an ice cream scoop (ours is 4 oz), scoop level portions of the meat mixture into the hot oil in the braiser, searing the meatballs.
- Turn the meatballs after about 4 minutes until they are golden brown on at least 2 sides. Remove from the pan and continue this step until all meatballs are evenly browned.
- Mince the garlic (I cheated and used a garlic press—so easy) and add 2 Tbsp of butter to the pan with minced garlic and chili flakes. Cook until fragrant, about 2 minutes.
- Add chicken broth to the pan and let simmer for 3-4 minutes, scraping up any bits of chicken from the bottom of the pan.
- Reduce the heat to medium-low and add room-temperature heavy cream.
- Then, add strained tomatoes, frozen spinach, grated Parmesan, and fresh herbs. Stir to combine and bring to a simmer.
- Add the browned chicken meatballs back to the pan.
- Spoon the sauce over the meatballs as they finish cooking.
- Your meatballs are done once they reach an internal temperature of at least 165°F. (I cooked mine for an additional 15-20 minutes until done.)
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Marry Me Chicken Meatballs step-by-step photos
Gather all of your ingredients.
Prep the fresh add-ins: Finely mince 2 Tbsp sun-dried tomatoes, 1 Tbsp fresh basil, and ½ Tbsp fresh parsley.
Toast the breadcrumbs: In a large sauté pan or braiser, melt 2 Tbsp salted butter, then stir in ½ cup breadcrumbs. Cook, stirring often, until the crumbs are golden and smell toasty. Tip them into a bowl once done.
Make the meatball mixture: In a large bowl, combine the toasted breadcrumbs, 1 lb. ground chicken, 1 large egg, ¼ tsp garlic powder, ¼ tsp dried oregano, 1 tsp dried basil, the minced 2 Tbsp sun-dried tomatoes, ¼ tsp salt, ¼ tsp freshly cracked black pepper, 1 Tbsp mayonnaise, and 1 tsp soy sauce.
Mix gently: Use a fork or clean hands to mix just until everything is evenly combined (don’t overwork it).
Brown the meat: Wipe out the pan you used for the breadcrumbs, then add 2 Tbsp vegetable oil and heat over medium. Scoop the mixture into the pan (I use a 4-oz ice cream scoop) and sear until browned.
Flip and finish browning: After about 4 minutes, turn the meatballs and cook until browned on at least two sides. Transfer to a plate and repeat with the remaining meatballs.
Make the sauce: Add 2 Tbsp salted butter to the pan, along with 3 minced garlic cloves and ⅛ tsp chili flakes. Cook until fragrant, about 2 minutes.
Pour in 1 cup chicken broth and simmer for 3-4 minutes, scraping up the browned bits from the bottom of the pan.
Reduce the heat to medium-low and stir in 1 cup room temperature heavy cream (room temperature helps it blend smoothly and avoid curdling).
Finish the sauce: Stir in one 14.5 oz can petite diced tomatoes (strained), ⅓ cup frozen spinach, ½ cup grated Parmesan, plus the minced 1 Tbsp fresh basil and ½ Tbsp fresh parsley. Bring to a gentle simmer, stirring to combine.
Add the browned chicken meatballs back to the pan.
Spoon the sauce over top as they cook through. Keep the sauce at a gentle simmer for the entire time, don’t let it boil.
Cook until done: The meatballs are ready when they hit 165°F internal temp. Mine needed about 15-20 minutes extra in the sauce. Serve and enjoy!
Serving Suggestions
I’d serve these Marry Me chicken meatballs over something that can really soak all that delicious sauce up. Pasta is a cheap and easy win, and if you want a fun (but still totally doable) homemade option, our spaetzle recipe is basically the easiest homemade pasta to try. But regular penne, orzo, rigatoni, or spaghetti works perfectly too, especially if you’re doing an at-home date night or just treating yourself to a restaurant-style dinner! Mashed potatoes are also a family favorite with this dish. And since I always try to add something fresh and green to whatever I serve my family, a quick side of air fryer broccoli just makes sense.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3-4 days. I’d reheat the meat separately first to ensure it fully heats through, then add the sauce and warm everything together. You can reheat in the microwave or on the stovetop over medium-low heat. If the sauce reduces too much, add a splash of chicken broth to loosen it back up.
You can also freeze the uncooked meatballs for an easy future dinner! Scoop and shape them, place on a parchment-lined baking sheet, and freeze until solid (about 1-2 hours). Transfer to a freezer bag or container and freeze for up to 3 months. Thaw overnight in the fridge, then continue with the recipe as written. Cooked Marry Me chicken meatballs can also be frozen, but I wouldn’t freeze the sauce since cream sauces can separate after thawing.
More Delicious Chicken Recipes
- Marry Me Chicken Soup: We turned the beloved Marry Me flavors into a cozy, creamy soup with shredded chicken, pillowy gnocchi, and bursts of sun-dried tomato that make every bite irresistible.
- Chicken Meatloaf: My family loves this chicken meatloaf because it’s cozy and comforting like the classic, but lighter and weeknight-friendly, with grated veggies for sweetness, cottage cheese for creaminess, and a tangy tomato glaze that ties it all together.
- Chicken Meatballs in Cream Sauce: These chicken meatballs are tender, flavorful, budget-friendly, and quick to make, plus the creamy sauce takes them an easy weeknight meal.
