This dish has been one of those recipes that quietly became a household favorite the first time I made it. Marry Me Chicken Meatballs are comforting, flavorful, and remarkably simple to put together — the sort of meal that makes guests ask for the recipe and family members plan their weeknights around it. I first found this version while browsing recipes by Jamielyn Nye and adapted a few small techniques after a snowy night when my pantry was sparse and I needed something hearty fast. The meatballs stay tender while the sauce is richly flavored from sun-dried tomatoes, garlic, and freshly grated Parmesan. Together they create a balance of tang, creaminess, and savory depth that always feels a little indulgent and entirely satisfying. What I love most about this preparation is how forgiving it is. The meatballs can be scooped and cooked while you start the sauce, and the pan sauce uses the fond — those delicious browned bits — to deepen flavor. The result is a dinner that tastes like it took hours but comes together in about 40 minutes. Every bite is a little creamy, a little tangy from the tomatoes, and finished with bright basil that cuts through the richness. Serve it over pasta, polenta, or mashed potatoes for a complete, crowd-pleasing plate.

Ingredients

• Ground chicken (1 pound): Use 80% lean ground chicken for the best balance of moisture and binding; leaner blends can produce drier meatballs. Look for freshly ground packs or a brand you trust, and keep it cold until you mix.
• Egg (1 large, beaten): Acts as the main binder. Room temperature eggs incorporate more evenly for a consistent texture.
• Olive oil (2 tablespoons total): One tablespoon goes into the meatball mixture for fat and flavor; another tablespoon is for pan frying. Use extra-virgin for flavor and a neutral light oil for high-heat if preferred.
• Parmesan cheese (1/4 cup + 1/3 cup): Freshly grated Parmesan contributes salty umami. Use a good Parmigiano-Reggiano for best results rather than pre-grated powders.
• Garlic (2 teaspoons in meatballs; 3 cloves for sauce): Fresh minced garlic is essential — it yields bright, aromatic flavor. Avoid garlic powder in the sauce to preserve freshness.
• Seasonings: Onion powder, salt, and ground black pepper in the meatballs; Italian seasoning and optional crushed red pepper flakes for the sauce to round the profile.
• Chicken broth (3/4 cup) and heavy cream (1/2 cup): The broth adds savory depth while cream brings silkiness to the sauce. Use low-sodium broth to control salt additions.
• Sun-dried tomatoes (1/2 cup, packed in oil): Finely chopped — these provide concentrated tomato tang and chew. If using dry-packed tomatoes, rehydrate or add extra oil to compensate.
• For serving: Fresh basil, cooked pasta, or mashed potatoes make ideal carriers for the sauce and meatballs.

Instructions

Mix the meatball mix: In a large bowl combine 1 pound ground chicken, 1 beaten large egg, 1 tablespoon olive oil, 1/4 cup grated Parmesan, 2 teaspoons minced garlic, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Use your hands or a wooden spoon and fold ingredients until just combined — overmixing tightens the protein and makes denser meatballs. Chill briefly if your kitchen is warm to help the mixture hold together. Shape and heat the pan: Heat a large skillet over medium heat and add 1 tablespoon olive oil. Use a medium cookie scoop or tablespoon to portion the mixture into uniform balls (about 1 to 1 1/4 inches). Uniform size ensures even cooking; wet your hands between scoops if the mix sticks. Brown and cook the meatballs: Add meatballs in a single layer without crowding; cook 10 to 15 minutes total, turning frequently so all sides brown evenly. Cook until internal temperature reaches 165°F (74°C); visual cues include a solid center and juices running clear. Transfer cooked meatballs to a plate — they will finish in the sauce. Sauté the garlic and deglaze: Reduce heat to medium-low in the same skillet and add 3 minced garlic cloves. Cook 1 to 2 minutes until fragrant but not browned. Pour in 3/4 cup chicken broth and use a wooden spoon to scrape any browned bits from the pan bottom — this fond is flavor gold for the sauce. Finish the cream sauce: Remove the pan briefly from heat and whisk in 1/2 cup heavy cream until smooth, then add 1/3 cup grated Parmesan and stir until melted. Return the pan to medium-low heat and whisk gently for about 1 minute until the sauce thickens slightly. Stir in 1/2 cup finely chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and 1/2 teaspoon crushed red pepper flakes if using. Season with salt and pepper to taste. Simmer with meatballs and serve: Bring the sauce to a gentle simmer, then return the meatballs to the pan, nestling them into the sauce so each is coated. Simmer 2 more minutes to warm through and marry flavors. Spoon sauce over warm pasta or mashed potatoes and garnish with chopped fresh basil before serving.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.