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?
Leave a comment below or tag us @tasting.with.tina on Instagram!
