Marry Me Chicken Meatballs

These Marry Me Chicken Meatballs are the ultimate comfort food for busy weeknights or entertaining. Juicy chicken meatballs are coated in a rich creamy tomato sauce that is downright irresistible. Whether served as a main over pasta or as irresistible little bites at a party these meatballs promise crowd-pleasing flavor and pure coziness.

Every time I make these for a dinner party they disappear in minutes. My husband still talks about the first time he tasted the creamy sauce and asks for these every other week.

Ingredients

• Ground chicken: For moist tender meatballs and a leaner protein choice
• Large egg: Helps bind the mixture so meatballs keep their shape
• Grated parmesan cheese: Boosts umami and gives depth to both meatballs and sauce
• Italian breadcrumbs: Hold in moisture for meatballs that do not dry out
• Olive oil: Ensures richness in the meat mix and supports browning
• Onion powder and garlic powder: Add savory notes that hit every bite
• Dried oregano and dried parsley: Create an herby Italian profile throughout
• Kosher salt and cracked black pepper: For well-balanced seasoning in every layer
• Avocado oil: Stands up to frying for an even golden crust on the meatballs
• Yellow onion and fresh garlic: Form a sweet and aromatic sauce base
• Tomato paste: Gives tangy concentrated flavor to the sauce
• Low sodium chicken broth: Keeps things savory but not salty so flavors shine
• Heavy cream: Transforms the sauce into a luscious velvety finish
• Italian flat leaf parsley: Stirs in freshness right at the end
• Red pepper flakes: Are an optional way to bring just a hint of heat and color

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit so it is fully heated when meatballs are ready. A hot oven ensures even cooking and keeps everything juicy

Mix and Shape the Meatballs:

Place ground chicken egg parmesan breadcrumbs olive oil onion powder garlic powder oregano parsley salt and pepper in a large mixing bowl. Work the mixture well with your hands just until it holds together then roll into small even meatballs. Aim for about 30 mini meatballs to get a perfect party size

Fry the Meatballs:

Heat avocado oil in an oven safe pan over medium high. Once the oil shimmers fry meatballs until golden brown on all sides. Do not crowd the pan or they will not brown. Cook in batches if needed setting done meatballs on a plate lined with paper towel

Degrease the Pan:

Once batches are done carefully pour off excess oil leaving just enough to coat the bottom. Wipe with paper towel if needed but keep a couple of tablespoons for flavor

Make the Sauce:

Return the pan to stove over medium high heat. Add yellow onion and garlic stirring until translucent and fragrant. Spoon in tomato paste and let it caramelize in the pan for a few minutes until its brick red. Sprinkle in salt and pepper. Use chicken broth to deglaze the pan scraping up all the golden bits with a wooden spoon. Reduce broth by half then stir in heavy cream and parmesan stirring constantly until sauce thickens

Nestle the Meatballs:

Return all meatballs to the pan and gently turn to coat in the creamy sauce. Make sure they are nestled in so every meatball is surrounded by sauce

Bake to Finish:

Cover the pan with a lid or foil bake for 15 to 20 minutes. Check that the meatballs have reached 165 degrees Fahrenheit in the center for safety and best texture

Finish and Serve:

Let cool a few minutes top with chopped parsley and red pepper flakes. Serve warm over your favorite base or directly from the pan

Pin

I always look forward to extra sauce for spooning over rice. The last time my niece visited she kept asking for extra helpings of just the marry me sauce.

Storage Tips

Store leftover meatballs and sauce in an airtight container for up to four days in the refrigerator. Reheat gently on the stovetop or in the microwave with a splash of broth if needed.

Ingredient Substitutions

Swap ground turkey for chicken if you prefer. For gluten free meatballs use crushed gluten free crackers in place of breadcrumbs. You can use half and half instead of heavy cream but the sauce will be slightly less rich.

Serving Suggestions

These meatballs are outstanding over spaghetti or my favorite Lebanese rice. Turn them into sliders in soft buns with a spoonful of sauce for game day or tuck into warm pita with fresh greens for a Mediterranean twist.

Cultural Notes

Creamy tomato based sauces are a beloved comfort food staple in Italian-American kitchens. Chicken meatballs offer a modern lighter spin on the usual pork or beef versions but bring all the coziness of classic meatball dishes.

Recipe FAQs

→ What type of chicken works best for these meatballs?

Ground chicken, preferably a blend of breast and thigh, provides moisture and flavor for tender meatballs.

→ Can I prepare the meatballs ahead of time?

Yes, you can shape the meatballs and refrigerate them up to a day in advance. Bake or fry when ready to serve.

→ What can I serve with these chicken meatballs?

They pair beautifully with pasta, rice, or crusty bread. You can also serve as an appetizer with toothpicks.

→ How do I store leftovers?

Leftovers keep well in an airtight container in the refrigerator for up to four days. Reheat gently before serving.

→ Can I make this dish dairy-free?

For a dairy-free version, use plant-based cream and cheese alternatives, though flavor and texture may vary.

→ Is it possible to freeze the meatballs?

Yes, cooked meatballs freeze well. Let them cool, store them in a freezer-safe container, and reheat as needed.