
Tender chicken meatballs simmered in a creamy sun-dried tomato sauce — a comforting, quick weeknight favorite from Jamielyn Nye.

I remember serving this to friends after a holiday and watching everyone go back for seconds — the little jars of sun-dried tomatoes packed in oil add this intense tomato note that lifts the cream and Parmesan. Over the years I’ve learned to drain or reserve a bit of that oil to control richness, and a final sprinkle of fresh basil always gets the compliments.
My favorite thing about this dish is the way the sauce brightens once you add fresh basil. It’s such an easy finishing touch that transforms the plate, bringing a pop of color and a fresh, peppery lift. I’ve served these meatballs at casual family dinners and small gatherings — they always disappear first. Over time I’ve learned to reserve a teaspoon of the sun-dried tomato oil and add it to the sauce for extra depth when the tomatoes are packed in oil.
To store leftovers, let the meatballs cool to room temperature no longer than two hours, then transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze cooked meatballs and sauce together in a freezer-safe container or bag for up to 3 months; press out excess air and label with the date. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened excessively. If reheating from frozen, thaw overnight in the refrigerator for best texture, then warm slowly to avoid separating the cream.
If you prefer a lighter version, substitute half-and-half for heavy cream, but expect a slightly thinner texture and milder richness. For a dairy-free option, use a plant-based cream and omit Parmesan or use a nut-based alternative; note that the flavor profile will change. If sun-dried tomatoes packed in oil aren’t available, rehydrate dry sun-dried tomatoes in warm water for 10 minutes and add 1 tablespoon olive oil to the sauce to replicate the richness. Ground turkey or a leaner ground chicken will work but add a tablespoon of olive oil to the mix to prevent dryness.
These meatballs are fantastic over a bed of al dente pasta tossed lightly with olive oil or butter so the sauce can cling to each strand. For comfort-food nights serve over creamy mashed potatoes or polenta — the sauce soaks into both beautifully. For a lighter plate, serve with roasted seasonal vegetables and a simple green salad dressed with lemon vinaigrette. Garnish with torn basil leaves and an extra shaving of Parmesan to make the presentation pop for guests or a special weeknight dinner.
While this preparation is a modern American take, it draws clear inspiration from Italian culinary traditions: meatballs simmered in sauce and finished with cheese and herbs. The addition of sun-dried tomatoes is a more contemporary twist that’s popular in American-Italian home cooking, bringing concentrated tomato flavor without the acidity of fresh tomatoes. The technique of using pan fond to build the sauce is classic — it’s a simple, effective way to add complex savory notes without extra ingredients.
In summer, use fresh, ripe tomatoes in place of sun-dried tomatoes for a lighter, brighter sauce, and add a handful of chopped basil at the end. In colder months, finish with a splash of sherry or fortified wine for deeper warmth, and serve alongside roasted root vegetables. For holiday gatherings, double the batch and keep warm in a low oven (about 200°F) so guests can help themselves; the sauce holds up well and tastes even better after flavors meld for an hour.
Form meatballs in advance and store them on a baking sheet in the refrigerator for up to 24 hours before cooking, or freeze them spaced apart and later transfer to a bag. Cooked meatballs can be portioned into single-serving containers with sauce for grab-and-go lunches. When reheating, use a gentle simmer to bring flavors back together and add a small splash of broth to refresh the sauce if it has thickened too much in the fridge.
These Marry Me Chicken Meatballs are the kind of recipe I reach for when I want something that feels thoughtful but is quick to execute. The combination of tender meatballs, silky cream, and tangy sun-dried tomatoes creates a comforting plate that’s equally suited for family weeknights or casual entertaining. Try making a double batch and freezing some — you’ll be grateful on busy nights when dinner needs to be ready in minutes.
Do not overmix the meatball mixture — fold ingredients until just combined to keep meatballs tender.
Reserve a teaspoon of oil from the sun-dried tomato jar and add it to the sauce for extra depth when tomatoes are packed in oil.
If the sauce separates, whisk in a tablespoon of warm chicken broth off heat and return to low heat, stirring until smooth.
This nourishing marry me chicken meatballs recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Cooked meatballs with sauce can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Use a meat thermometer and ensure the internal temperature reaches 165°F (74°C). Meatballs should be firm and juices run clear.
This Marry Me Chicken Meatballs recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a large bowl combine ground chicken, beaten egg, 1 tablespoon olive oil, 1/4 cup Parmesan, minced garlic, onion powder, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Use a medium cookie scoop or spoon to portion the meat mixture into uniform balls about 1 to 1 1/4 inches in diameter.
Add meatballs to the skillet in a single layer and sauté 10 to 15 minutes, turning frequently until browned on all sides and internal temperature reaches 165°F (74°C). Transfer to a plate.
Reduce heat to medium-low, add minced garlic and cook 1 to 2 minutes until fragrant. Pour in 3/4 cup chicken broth and scrape up browned bits from the pan.
Off the heat whisk in 1/2 cup heavy cream until smooth, then add 1/3 cup Parmesan and stir until melted. Return to medium-low heat and whisk for 1 minute until slightly thickened.
Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes. Season with salt and pepper. Return meatballs to the pan, coat with sauce, and simmer 2 minutes to warm through.
Spoon sauce over pasta or mashed potatoes, sprinkle with fresh basil and extra Parmesan if desired. Serve immediately.
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This recipe looks amazing! Can't wait to try it.
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