This Marry Me Chicken Meatballs recipe is one of those dinners that feels cozy and a little special - but still so doable on a weeknight.
Juicy chicken meatballs get a quick sear and gentle finish in the oven, then swim in a creamy sun-dried tomato sauce with garlic, fresh rosemary, and bright spinach. The sauce is rich without being heavy, and the overall dish feels comforting and intentional without a long ingredient list or complicated steps.
I love serving these over mashed potatoes, pasta, or rice - or with crusty bread to soak up the sauce. It's one of those meals that feels homey yet elevated, and it's become a regular around here when I want dinner that's reliable and delicious without stress.
If you're looking for similar comfort meatball recipes, check out my Turkey and Feta Meatballs, Sausage Meatballs, or Spicy Meatballs.
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Why We Love This Recipe
- Savory and satisfying: The combination of tender chicken meatballs and a creamy, savory sauce hits all the cozy dinner markers without feeling too rich.
- Simple ingredients: Everything in this recipe is easy to find and familiar - no specialty items or tricky techniques.
- Versatile for serving: Serve over pasta, orzo, rice, mashed potatoes, or with warm crusty bread - whatever your family prefers. I love serving this with some Sicilian white wine for a delicious family dinner.
Ingredients
Here are the ingredients you'll need for this recipe:
For the Chicken Meatballs:
- Ground Chicken
- Breadcrumbs - I like using Panko, but you can use any breadcrumbs you have on hand.
- Egg
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Olive Oil
For the Marry Me Sauce:
- Olive Oil
- Garlic
- Onion - White or yellow onion is fine.
- Fresh Rosemary - You may use dried rosemary or fresh thyme as a substitute.
- Sun-Dried Tomatoes - If you don't have sun dried tomatoes on hand, you can use a few tablespoons of tomato paste
- Chicken Stock - You can also use chicken broth or bone broth
- Heavy Cream
- Baby Spinach
- Parmesan Cheese
See recipe card for quantities.
Instructions
Let's make dinner together!
- Step 1: Preheat your oven to 350°F. In a large bowl, combine the ground chicken, breadcrumbs, egg, salt, garlic powder, onion powder, black pepper, and Italian seasoning. Stir gently until just combined - you don't want to overwork the meat. Roll the mixture into 1-inch meatballs.
- Step 2: Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs and sear for about 2 minutes per side, until lightly golden. Transfer the skillet to the oven and bake for 10 minutes, or until the meatballs reach 165°F internally. Remove the meatballs from the skillet and set them aside.
- Step 3: Return the skillet to the stove over medium heat. Add a bit more olive oil if needed, then add the diced onion and cook for 4-5 minutes, until softened. Stir in the garlic and rosemary and cook for another 1-2 minutes, until fragrant.
- Step 4: Add the sun-dried tomatoes and chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for about 5 minutes, until slightly reduced.
- Step 5: Stir in the heavy cream and spinach, cooking until the spinach is wilted and the sauce becomes creamy.
- Step 6: Return the meatballs to the skillet and simmer for 2-3 minutes, until warmed through and coated in sauce. Top with parmesan cheese and Serve warm.
Substitutions and Variations
Here are a few simple swaps you can make:
- Ground turkey: Swap turkey for chicken if that's what you have on hand - the texture and flavor are just as satisfying. You can also use ground pork or beef in this recipe.
- Herb swap: Fresh thyme can be used in place of rosemary for a slightly softer herb profile.
- Lighter cream sauce: Use half-and-half instead of heavy cream for a slightly lighter sauce; it won't be quite as rich, but still delicious.
- Vegetables: You can add mushrooms or peppers in this recipe. You can also finish off the dish with fresh basil for a pop of freshness.
- Add a kick: Red pepper flakes or a bit of calabrian chili to kick up the spice in this recipe.
Storage
- Refrigerator storage: Store leftovers in an airtight container for up to 4 days.
- Freezer storage: You can freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Reheating instructions: Warm on the stovetop over low heat, adding a splash of chicken stock if the sauce thickens.
Equipment
Here's the kitchen equipment that makes this recipe especially easy. You can find these products on Amazon.
- Braiser: A large oven-safe skillet or braiser works best for this recipe. It allows you to sear the meatballs, bake them, and build the sauce all in one pan, which means fewer dishes and more flavor.
- Mixing Bowl: A mixing bowl is helpful for gently combining the meatball ingredients without overmixing.
- Wooden Spoon: A wooden spoon or silicone spatula is ideal for stirring the sauce and scraping up the flavorful bits from the bottom of the pan. These are my favorite! I use them every single day in the kitchen.
Top Tips
- Mix the meatball ingredients gently - overmixing can make meatballs dense instead of tender.
- Searing the meatballs before baking helps them hold their shape and adds flavor.
- Scrape up the browned bits in the pan when you build the sauce - that's where a lot of the flavor lives.
FAQ
Can I make these ahead of time?
Yes - you can bake the meatballs a day ahead and store them in the fridge. When you're ready to serve, gently reheat them in the sauce on the stovetop.
Can I use jarred sun-dried tomatoes?
Yes, absolutely - just drain them well so the sauce doesn't become greasy.
What should I serve with Marry Me Chicken Meatballs?
They're great over pasta, orzo, rice, mashed potatoes, or with crusty bread to soak up the sauce.
Pairing
These are my favorite dishes to serve with this recipe:
Marry Me Chicken Meatballs Recipe (Easy and Delicious)
Marry Me Chicken Meatballs simmered in a creamy sun-dried tomato sauce with spinach. An easy, cozy dinner that's perfect for weeknights or guests.
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken
- ¾ cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Marry Me Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ white or yellow onion finely diced
- 1 teaspoon fresh rosemary finely chopped
- 1 cup sun-dried tomatoes oil drained
- 1 cup chicken stock
- ¼ cup heavy cream
- 2 cups baby spinach
- Grated Parmesan cheese for serving
Instructions
- Preheat the Oven: Preheat oven to 350°F.
- Make the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, salt, garlic powder, onion powder, black pepper, and Italian seasoning. Mix until just combined. Roll into 1-inch meatballs.
- Sear the Meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Add meatballs and sear for about 2 minutes per side, until golden brown.
- Bake: Transfer the skillet to the oven and bake for 10 minutes, or until the meatballs reach 165°F internally. Remove meatballs from the skillet and set aside.
- Build the Sauce: Return the skillet to the stove over medium heat. Add olive oil if needed, then add diced onion and cook for 4-5 minutes, until softened. Stir in garlic and rosemary and cook for 1-2 minutes, until fragrant.
- Simmer: Add sun-dried tomatoes and chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5 minutes to slightly reduce.
- Finish the Sauce: Stir in heavy cream and spinach, cooking until the spinach is wilted and the sauce is creamy.
- Combine & Serve: Return meatballs to the skillet and simmer for 2-3 minutes, until warmed through and coated in sauce. Serve warm.
Notes
- Serving Suggestions: Serve over mashed potatoes, pasta, orzo, or rice - or with crusty bread to soak up the sauce.
- Make It Ahead: Meatballs can be baked ahead and refrigerated. Reheat gently in the sauce before serving.
- Sauce Consistency: If serving with pasta or grains, add a splash of chicken stock to loosen the sauce.
- Herb Swap: Fresh thyme can be used in place of rosemary if preferred.
Did You Make This Recipe?
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