These Marry Me Chicken Meatballs won a spot in my comfort food rotation! Inspired by one of our family-favorite pastas and made all in one pan, the ground chicken meatballs are browned in a skillet and then simmered in a creamy sun-dried tomato and parmesan sauce that is *chef's kiss* delicious! And no need to fear the dreaded dry chicken... adding eggs and olive oil is the secret to keeping these extra juicy!
This recipe is great as a Sunday dinner, serving dinner guests, or meal prepping! For more simple meals like this, check out our full collection of One Pan Dinner Recipes.
Shameless plug: This Marry Me Chicken Pasta is one of my favorite pastas ever. That's why I didn't mind spending almost three months turning the magic of that recipe into flavorful, fall-apart tender meatballs. It was worth it.
I borrowed a couple classic tips I've learned from years of making our Beef and Pork Meatballs, but I also used a couple unique tricks to specifically make this work with ground chicken or turkey.
Recipe Notes from Danielle & Misty
I had three goals for this recipe: genuinely delicious flavor, simple enough to make in one pan, and enough to feed a large family (because that's just what we do around here).
The tricky part was simplifying it. It's not uncommon for meatballs to have a long list of ingredients and many steps, so I tried several variations to decide what was actually worth it. Grating fresh onion, for example, is not worth your time in this one (you're welcome).
After making them a couple of different ways, I'm also completely sold that simmering them in the sauce at the end is the step that makes the whole dish.
Key ingredients for ground chicken marry me meatballs
I want to highlight the handful of ingredients where choosing the right brand, quality, or amount will actually make a difference. You can find the full list in the recipe card below.
- Ground chicken (or turkey): I have made this with ground chicken and ground turkey successfully. Although I haven't noticed significant differences between the two, the turkey does hold its shape a bit better, in my experience.
- Olive oil: Unlike using ground beef or pork, poultry has a lot less fat in the meat. It is essential to add that fat into the mixture to keep them moist and juicy. Olive oil is my preference because it has great flavor, but you can also use avocado oil.
- Panko breadcrumbs: The dry crumbs soak up moisture and help keep the meatball extra tender. I know this may not be what we all want to hear, but this recipe is definitely not the same when you skip the panko or substitute it for regular or gluten-free breadcrumbs.
- Parmesan cheese: I can't recommend enough that you buy a block of real parmesan cheese and grate it yourself. You'll never go back! The pre-grated and powdered kinds come with extra coatings and additives that change the texture and flavor.
- Heavy cream: Also called heavy whipping cream in some grocery stores, cream has a higher fat content than other dairy products (like half and half or milk). That extra fat gives the sauce a really great texture and helps it thicken up just enough, which won't happen if you substitute it for another product.
- Sun-dried tomatoes: I prefer to buy the julienne sliced tomatoes because then I can give them a very quick chop and be done. Whole tomatoes will take a bit more effort to chop into small pieces. Make sure to drain them thoroughly before using, or they will make the sauce greasy.
- Fresh basil: If I don't have any in my garden, I often find it more worth my money to buy a little plant from the store rather than a pre-packaged container from the veggie area. It stays fresher longer that way. Can you make it with dried basil instead? I would say in a pinch, sure, but if you want guest-worthy flavor, use fresh.
Helpful kitchen tools
Technique
Why I sear these meatballs
I am a big fan of baked meatballs most of the time, but for this recipe I love to sear them! Cooking them in a hot skillet with oil creates a deep golden crust and huge amounts of flavor. It also helps them hold their shape so they don't fall apart when you add the sauce.
How to make marry me chicken meatballs
My best tip for keeping things moving smoothly is to prep everything before you start. Shred the cheese, chop the herbs, grab all the ingredients - basically, have it all in front of you before you get your hands dirty.
Step 1: In a large bowl, add the ground meat. Then add the eggs, olive oil, panko breadcrumbs, parmesan cheese, onion powder, minced garlic, salt, pepper, and chopped basil, sprinkling across the top to make mixing a little faster.
Combine everything together until evenly mixed, being careful not to overmix. I find it most effective to use my hands for this job rather than a spoon.
Step 2: Use a 2 tablespoon cookie scoop to portion the meatballs, placing them on a flat tray. It should make 35-40 meatballs, which is a generous serving for 6-8 people.
Step 3: Heat 1 tablespoon of olive oil in a large 12 inch skillet over medium heat. Cast iron is great for getting these really brown!
Add the first 20 meatballs and cook for about 2 minutes undisturbed, then flip and cook for another 2 minutes on the other side, until deep golden brown. Next, cook the sides of the meatball for about 1 minute total, rotating them about every 20 seconds.
Gently remove the meatballs back to the tray, add 1 more tablespoon of oil to the empty pan, then repeat with the remaining raw meatballs.
Step 4: Once all of them are finished searing, add the butter to the empty skillet. Toss in the garlic and Italian seasoning for about 30 seconds, stirring with a whisk to help scrape up the brown bits from the bottom of the pan (brown bits = flavor!).
Step 5: Add the chicken broth and heavy cream to the skillet, whisking to combine. Allow it to come to a light simmer, then add the parmesan, sun-dried tomatoes, and basil. Stir it well to combine.
Step 6: Add the seared meatballs back to the pan and stir gently to help coat them with the sauce.
Continue simmering the sauce for 8-10 minutes (for my burner, this is over medium-low heat). Stir everything gently but thoroughly every 2-3 minutes, until an instant thermometer in the center of a meatball reads 165 degrees and the sauce is slightly thickened.
What to serve with marry me chicken meatballs
I like to serve this over creamy Mashed Potatoes (red skin are fastest because they don't require peeling), freshly boiled pasta, or even white rice if I want something quick.
Sides are really optional, but these are a couple of simple ones that I would go for if I needed more food.
- Garlic Bread
- Cucumber Salad with simple vinaigrette
- Everyday Romaine Salad
- Garlic Parmesan Roasted Carrots
Variations
I have tried each of these variations myself and can confirm that they are delicious!
- Add fresh spinach for some extra greens! I suggest adding it during the last 2-3 minutes of simmering. As you stir, it will shrink down and get well coated in sauce.
- Make your own Italian seasoning blend with ½ teaspoon of dried oregano and dried thyme.
- Add ½ teaspoon of red pepper flakes for a bit of heat! This is actually my favorite variation.
- Leave the sun-dried tomatoes whole for a more chunky texture (and less chopping).
Freezer instructions
You can cut out half the work at dinner time by making the meatball mixture ahead, scooping it, and freezing them raw on a parchment-lined cookie sheet. Once solid, transfer to an airtight bag or container and leave in the freezer for up to three months. Before cooking, allow them to thaw fully in the fridge overnight or at room temperature for a few hours, then cook as directed.
Tips & Tricks
- If your pan is smoking or overly hot after the first round of searing, pull it off of the heat for 2-3 minutes before starting the second round. I find this sometimes happens with cast iron skillets.
- Allow the sauce the full 8-10 minutes to simmer for the best texture. It will continue to thicken slightly as it cools.
- Stir well right before serving to ensure the sauce is coating everything generously.
More recipes
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This post was photographed by Rhadonda Sedgwick.
Recipe
Marry Me Chicken Meatballs Recipe
Ingredients
Meatballs
- 2 lbs ground chicken or turkey
- 2 eggs
- 4 tablespoons olive oil divided
- ⅔ cup panko breadcrumbs
- 1 oz parmesan cheese finely grated (about ½ cup)
- 1 teaspoon onion powder
- 2 teaspoons garlic minced
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoon fresh basil finely chopped
Sauce
- 3 tablespoons salted butter
- 1 tablespoon garlic minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1 ½ oz parmesan cheese finely grated (about ¾ cup)
- ½ cup sun-dried tomatoes drained and roughly chopped
- 1 tablespoon fresh basil finely chopped
- For serving: Mashed potatoes, pasta, or rice (optional)
Instructions
- In a large bowl, add the ground meat. Then add the remaining meatball ingredients, sprinkling them across the top to make mixing a little faster. Combine everything together with your hands or a large spoon until evenly mixed, being careful not to overmix.2 lbs ground chicken, 2 eggs, 2 tablespoons olive oil, ⅔ cup panko breadcrumbs, 1 oz parmesan cheese, 1 teaspoon onion powder, 2 teaspoons garlic, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 tablespoon fresh basil
- Use a 2 tablespoon cookie scoop to portion the meatballs, placing them on a flat tray. It should make 35-40 meatballs.
- Heat 1 tablespoon of olive oil in a large 12 inch skillet over medium heat (cast iron is great for a really good sear). Add the first 20 meatballs and cook for about 2 minutes undisturbed, then flip and cook for another 2 minutes on the other side, until deep golden brown. Next, cook the sides of the meatball for about 1 minute total, rotating them about every 20 seconds.*They will not be cooked through at this point, but will finish cooking in the sauce later.1 tablespoons olive oil
- Gently remove the meatballs back to the tray, add 1 more tablespoon of oil to the empty pan, then repeat with the remaining raw meatballs. Once done, set all of the seared meatballs aside.1 tablespoons olive oil
- Add the butter to the empty skillet. Toss in the garlic and Italian seasoning for about 30 seconds, stirring with a whisk to help scrape up the brown bits from the bottom of the pan.3 tablespoons salted butter, 1 tablespoon garlic, 1 teaspoon Italian seasoning
- Add the chicken broth and heavy cream to the skillet, whisking to combine. Allow it to come to a light simmer, then add the parmesan, sun-dried tomatoes, and basil. Stir it well to combine.1 cup chicken broth, 1 cup heavy cream, 1 ½ oz parmesan cheese, ½ cup sun-dried tomatoes, 1 tablespoon fresh basil
- Add the seared meatballs back to the pan and stir gently to help coat them with the sauce. Continue simmering for 8-10 minutes (for my burner, this is over medium-low heat). Stir everything gently but thoroughly every 2-3 minutes, until an instant thermometer in the center of a meatball reads 165 degrees and the sauce is slightly thickened. Serve hot!For serving: Mashed potatoes, pasta, or rice
Notes
- If your pan is smoking or overly hot after the first round of searing, pull it off of the heat for 2-3 minutes before starting the second round. I find this sometimes happens with cast iron skillets.
- Allow the sauce the full 8-10 minutes to simmer for the best texture. It will continue to thicken slightly as it cools.
- Stir well right before serving to ensure the sauce is coating everything generously.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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