These marry me chicken meatballs combine simple ground chicken with the creamy sun-dried tomato sauce that made the original dish so dang good! I love how easily these Tuscan chicken meatballs come together in one pan on the stovetop, so dinner time is a breeze!
Creamy Tuscan Chicken Meatballs
I’ve been making my take on the viral marry me chicken for a while now, and it never fails to please. I wanted to keep the Tuscan flavors going while still making dinnertime feel a little fresh, so I came up with this simple chicken meatballs recipe that hits all the right notes!
The ground chicken mixture is so easy to make, but this dish can be made with frozen or pre-made meatballs for extra convenience. Either way, the silky sun-dried tomato sauce with spinach and garlic turns any meatballs into an impressive dinner. I love that I can cook up these marry me chicken meatballs in one pot so cleanup is quick too!
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This creamy sun-dried tomato sauce!
It’s hard not to drink up all that creamy sun-dried tomato sauce while I’m cooking, but I like to leave as much of it as possible for serving. Especially when I make these meatballs with orzo on the side!
Marry Me Chicken Meatballs Recipe
Equipment
- Large Skillet (OR)
- Dutch Oven
Ingredients
For the Meatballs:
- 1 pound ground chicken (*)
- ½ cup panko breadcrumbs
- 1 egg
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning (**)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
For the Sauce:
- 1 tablespoon olive oil
- ½ onion (chopped)
- 2 cloves garlic (minced)
- ½ cup sun-dried tomatoes (chopped)
- 1 cup chicken broth
- ½ cup heavy cream (room temperature***)
- ¼ cup grated parmesan cheese
- 3 cups fresh spinach
Optional Garnishes:
- chopped fresh parsley
- grated parmesan cheese
Instructions
- In a large bowl, combine all of the meatball ingredients except the olive oil.1 pound ground chicken, ½ cup panko breadcrumbs, 1 egg, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Use a cookie scoop to portion out the mixture into meatballs about 1½ to 2 tablespoons each. Roll into balls.
- Heat the olive oil in a skillet over medium heat. Once heated, add in the meatballs in a single layer, spaced at least 1 inch apart. Work in batches if needed. Cook the meatballs for 2-3 minutes per side; until browned, but not cooked through. Remove the meatballs from the skillet.1 tablespoon olive oil
- Add in another tablespoon of olive oil. Add in the onions, sprinkle with salt, and cook for a couple minutes until softened. Add in the garlic and sun-dried tomatoes. Cook for another minute.1 tablespoon olive oil, ½ onion, 2 cloves garlic, ½ cup sun-dried tomatoes
- Add in the chicken broth. Then, add the meatballs back to the mixture. Simmer the mixture for 4-5 minutes until the meatballs are cooked through.1 cup chicken broth
- Stir in the heavy cream and parmesan cheese.½ cup heavy cream, ¼ cup grated parmesan cheese
- Stir in the spinach until wilted.3 cups fresh spinach
- Finish with a sprinkle of chopped parsley and grated parmesan.chopped fresh parsley, grated parmesan cheese
- Serve with orzo, rice, or pasta.
Notes
- For a quicker version, you can use pre cooked frozen meatballs instead of making them from scratch. Just skip Steps 1 & 2, and start with browning the pre-made meatballs.
- Take care not to overcook the meatballs when you brown them. They will continue to cook in the sauce and if they are overcooked they can become chewy.
- If you prefer a thinner sauce consistency, add more broth.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Marry Me Chicken Meatballs with Sun-dried Tomato Sauce Step by Step
Prep: Gather the list of ingredients for this simple Tuscan meatball recipe. Chop the onion and sun-dried tomatoes; mince the garlic; and bring the heavy cream to room temperature. This will prevent it from seizing up when you add it to the hot pan later.
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Mix the Ground Chicken: In a large bowl, combine 1 pound of ground chicken with ½ cup of panko breadcrumbs, 1 egg, ½ teaspoon of garlic powder, ½ teaspoon of Italian seasoning, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Mix gently just until the ingredients are well-incorporated. Over-handling the ground meat can lead to tough meatballs!
Form the Meatballs: Use a cookie scoop to measure out the ground chicken into portions of about 1½ to 2 tablespoons each. Lightly roll the mixture between the palms of your hands to form the meatballs. I like to spray my hands with non-stick spray before doing this. If they are too warm, or not holding together at this point, place them in the fridge to chill for 10 minutes.
Brown the Meatballs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Then add the meatballs to the pan in a single layer. Space them about 1 inch apart, so they have room to cook. Work in batches if needed. Cook the meatballs for 2-3 minutes per side, then remove from the skillet. They should have a nice brown color, but they won’t be cooked through at this step.
Sauté the Aromatics: Next, add 1 more tablespoon of olive oil to the pan. Add ½ of a chopped onion, sprinkle with salt, and cook for a couple minutes until softened. Then add 2 minced cloves of garlic and ½ cup of chopped sun-dried tomatoes. Cook for 1 more minute.
Cook the Meatballs: Pour 1 cup of chicken broth into the pan, then add the browned meatballs back to the mixture. Let them simmer for 4-5 minutes; or until the meatballs are cooked through to 165℉.
Make it Creamy: Stir in ½ cup of room temperature heavy cream, and ¼ cup of grated parmesan cheese. Make sure the pan isn’t too hot before adding the cream. You may need to lower the heat, or briefly remove it from the heat source.
Stir in the Spinach: Then stir in 3 cups of spinach until wilted. It should only take a minute for it to cook down.
Finish the Dish: Once everything is cooked and warmed through, finish with a sprinkle of chopped parsley and grated parmesan.
Serve: I love to serve these marry me chicken meatballs with orzo, but they’re delicious with rice, gnocchi, mashed potatoes, or pasta.
How to Store, Freeze, and Reheat
Let marry me chicken meatballs cool, then store them in an airtight container. They will keep in the refrigerator for up to 3 days. I recommend freezing the meatballs without the sauce, for up to 3 months. Reheat on the stovetop over medium heat until warmed through.
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