Highlight
Craving easy comfort? These Marry Me Chicken Meatballs come through every time. Think super juicy chicken meatballs dunked in a crazy good creamy tomato sauce. Pair them with pasta, toss 'em out as party apps—either way, you'll watch them vanish fast. They bring cozy vibes and big flavor that never let you down.
Whenever I whip these up for friends, they're gone before I can blink. My husband still grins about the first time he tried that dreamy sauce—he begs me to make these almost every week.
Lush Ingredients
- Ground chicken: Makes moist, soft meatballs with less fat, so it’s a lighter pick
- Large egg: Holds everything together so your meatballs don’t fall apart
- Parmesan cheese, grated: Packs in that savory, rich bite in the meatballs and in the sauce
- Italian breadcrumbs: Keep things moist so you avoid dry, crumbly meatballs
- Olive oil: Makes the mix rich and helps brown the outsides
- Garlic powder and onion powder: Give a hit of savory in every mouthful
- Dried parsley and dried oregano: Toss in a hint of herby Italian flavor throughout
- Cracked black pepper and kosher salt: Make sure each part is seasoned just right
- Avocado oil: Copes with high heat and gets you a real crisp crust when frying
- Fresh garlic and yellow onion: Lay the groundwork with a sweet, fragrant base for sauce
- Tomato paste: Adds a punch of tang and richness straight into the sauce
- Chicken broth, low sodium: Keeps things savory but not salty so every taste stands out
- Heavy cream: Blends in right at the end for a totally silky sauce
- Italian flat leaf parsley: Brightens up the dish when stirred in last minute
- Red pepper flakes: Totally optional, but a dash gives just a hint of color and gentle heat
Easy Directions
- Finish and Serve:
- Let cool a few, toss on chopped parsley and those chili flakes if you want extra zip. Dig in hot over whatever you like, or just swipe straight from the pan.
- Bake to Finish:
- Snug a lid on the pan or use foil, bake 15 to 20 minutes. Make sure the meatballs are hot through—165 degrees in the middle is what you want.
- Nestle the Meatballs:
- Slip every meatball back into your luscious sauce. Swirl them around so they're all covered and cozied up in the creaminess.
- Make the Sauce:
- Turn the pan to medium-high, toss in the onion and garlic, cook till they smell great and go soft. Add tomato paste, let it get darker and caramelize a bit. Sprinkle in salt, pepper, pour in broth, and scrape up all those browned bits. Let it reduce, then swirl in cream and parmesan until the sauce thickens up.
- Degrease the Pan:
- After the batches fry, carefully pour off the extra oil—leave just enough for a little slick on the bottom. Wipe if you need, but you want some left behind for flavor.
- Fry the Meatballs:
- Warm up avocado oil in a pan that can go in the oven. Gently drop in meatballs—don’t crowd them! Let them brown all over. Too many at once? Batch it up, putting browned ones on a plate with some paper towel.
- Mix and Shape the Meatballs:
- Grab a big bowl. Toss in your ground chicken, egg, parmesan, breadcrumbs, olive oil, the spices, and herbs, then salt and pepper. Mix up by hand till just combined, then roll into about 30 little meatballs—bite-sized is best.
- Preheat the Oven:
- Set your oven to 350. Get it hot and ready so when you slide those meatballs in, they'll cook evenly and stay juicy.
Highlight
I always stash any creamy sauce leftovers for spooning over plain rice. Last time my niece came over, she just kept sneaking more of that sauce all by itself!
Keeping It Fresh
Pop leftover meatballs and sauce in a sealed container. They'll stay good for about four days in the fridge. Warm them up on the stove or hit with a splash of broth in the microwave to get everything creamy again.
Switch-Ups
No chicken? Sub in ground turkey. Gluten free? Swap in crushed gluten free crackers for breadcrumbs. You can do half and half instead of cream, but know your sauce won't be quite as rich.
Ways to Serve
Pile these on spaghetti or try my go-to, Lebanese rice. Stuff 'em in slider buns with extra sauce for game day or wrap in warm pita with crunchy greens for that Mediterranean vibe.
Background Bite
A creamy tomato sauce like this is classic Italian-American comfort. Chicken meatballs put a modern and lighter spin on old-school pork or beef but give you all the feel-good you want from a meatball dinner.
Recipe FAQs
- → Is there a certain type of chicken you should use?
Choose ground chicken that mixes both dark and white meat—this keeps the meatballs moist and gives them more taste.
- → Can you get these meatballs ready early?
Totally! Roll them out and leave in the fridge for a day. Cook them up whenever you’re ready to eat.
- → What goes well with these chicken meatballs?
Pasta, rice, even a hunk of bread—they all taste great with these. Or line them up with toothpicks and serve as snacks.
- → How should I save any leftovers?
Pop them in the fridge in a box with a tight lid—they’ll be fine for up to four days. Warm them up slowly when you’re hungry again.
- → Can you make this without any dairy?
Yep, swap in your favorite plant-based cream and cheese. Just know the flavor and feel might change a bit.
- → Can I freeze the cooked meatballs?
You sure can. Once they’re cool, freeze them in a good container, and heat them up whenever you want.