If you’re looking for a dish that will steal hearts and satisfy every craving, look no further than these Marry Me Chicken Meatballs. Tender, juicy meatballs made with ground turkey or chicken are nestled in a rich, velvety cream sauce, bursting with layers of savory goodness from sun-dried tomatoes, garlic, and fresh spinach. This recipe is more than just a meal—it’s an experience. With every bite, you’ll understand why people say it’s the kind of dish that makes you want to say, “I do.” Whether you’re cooking for someone special or treating yourself to a night of culinary comfort, these Marry Me Chicken Meatballs will leave you craving more.
Key Ingredients for the Marry Me Chicken Meatballs
- Ground Turkey (or Chicken): The base of the meatballs, providing lean protein that’s tender and flavorful. Ground turkey or chicken helps create a lighter, juicy meatball that pairs perfectly with the rich cream sauce.
- Sun-Dried Tomatoes: These little powerhouses add a burst of intense, tangy flavor to the sauce. Their depth and slight sweetness balance the richness of the cream, making the sauce savory and irresistible.
- Spinach: Fresh spinach not only adds a vibrant pop of green but also brings a mild, slightly earthy flavor that complements the creamy sauce and adds a nutritional boost to the dish.
- Heavy Cream: The key to making the sauce luxuriously creamy. It helps create a smooth, velvety texture that envelops the meatballs, making each bite rich and comforting.
- Parmesan Cheese: This adds a salty, umami-packed kick to the sauce. As it melts into the cream, it thickens the sauce and enriches the flavor, making it more savory and satisfying.
- Panko Bread Crumbs: These are crucial for the texture of the meatballs. They help keep the meatballs light and tender by absorbing moisture, ensuring they stay juicy while providing just the right amount of bite.
How to Make Marry Me Chicken Meatballs
Making these Marry Me Chicken Meatballs is easier than you might think and totally worth the effort! Start by combining the meatball ingredients in a large mixing bowl—ground turkey (or chicken), panko bread crumbs, egg, minced garlic, onion powder, and a pinch of salt and pepper. Mix everything gently until it just comes together. Next, heat a tablespoon of olive oil in a large skillet over medium heat. Roll the mixture into meatballs about the size of a small walnut—this will give you around 16-20 meatballs. Brown the meatballs on all sides, but don’t worry about cooking them through yet. Once browned, remove them from the skillet and set them aside.
In the same skillet, add another tablespoon of olive oil, and sauté diced shallots, sun-dried tomatoes, garlic, and tomato paste for a few minutes until they’re fragrant. Then, pour in the chicken stock and heavy cream, stirring to combine. Toss in the fresh spinach and Parmesan cheese, letting the spinach wilt down before adding the meatballs back into the pan. Stir everything gently, and let it simmer for about 15 minutes, until the meatballs are fully cooked and the sauce has thickened. Season with salt and pepper to taste, then serve over buttery orzo or mashed potatoes for a rich, comforting meal. You’ll be hooked with every bite!
The Beauty of the Meatball…
Ah, the humble meatball—a bite-sized ball of joy that’s made its mark across cultures, from the heart of Italy to the cozy corners of Sweden, and even to the bustling streets of the Middle East. Though the exact origin of the meatball is a matter of heated debate (because, let’s be real, who doesn’t love a good food debate?), one thing is clear: it’s been around for centuries, evolving to suit the tastes and traditions of countless regions. In Italy, it’s believed that the meatball evolved from a way to stretch out meat during tough times, while in Sweden, they’re known as “köttbullar,” usually paired with lingonberry sauce. In the Middle East, spices and herbs take center stage in their version, creating a whole new flavor profile. The beauty of the meatball is that it’s versatile—just like your favorite pair of jeans, it can be dressed up or down, and it never goes out of style. Whether it’s nestled in marinara sauce or swimming in a creamy Parmesan sauce, the meatball is a culinary chameleon that’s here to stay.
More Recipes from Rustic Joyful Food
If you loved the Marry Me Chicken Meatballs recipe, you’ll love any of these equally delicious and easy dinner options!
- Herbed American Lamb Meatballs
- Barbecue Meatballs
- Cured Lemon and Herb American Lamb Meatballs
- Gourmet Meatball Subs
- Tikka Masala Meatballs
- Enchilada Albondigas (Meatballs)
- American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sautéed Zucchini & Pistachios
- Chimichurri Meatballs with Herby Yogurt and Red Quinoa
Marry Me Chicken Meatballs
Equipment
- Large mixing bowl
- Skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife
- Cutting Board
- Tongs or spoon for turning meatballs
- Serving platter or bowls
- Pot (for cooking orzo, if using)
- Strainer (for draining orzo)
Ingredients
Meatball Ingredients:
- 1 pound ground turkey or ground chicken
- 1 cup panko bread crumbs
- 1 egg
- 1-2 cloves fresh garlic minced
- 1 teaspoon onion powder
- Salt & pepper to taste
- 2 tablespoons olive oil for frying
Cream Sauce:
- 1 tablespoon olive oil for sautéing
- 1 tablespoon tomato paste
- 1 large shallot 2 bulbs, diced
- 1/2 cup sun-dried tomatoes in oil
- 3 cloves fresh garlic minced
- 2 cups chicken stock
- 2 cups heavy cream
- 1 teaspoon salt-free all-purpose seasoning
- 5 cups spinach about one bunch of adult spinach
- 1 cup shredded Parmesan cheese
- Salt & pepper to taste
Instructions
- In a large mixing bowl, combine the meatball ingredients until they just come together. Be careful not to overmix.
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Roll the meatballs to about the size of a small walnut. This will yield 16-20 meatballs.
- Fry the meatballs, turning them occasionally to brown on all sides. They don’t need to be cooked through at this stage.
- Remove the meatballs from the skillet and set aside.
- In the same skillet, add the diced shallots, sun-dried tomatoes, garlic, and tomato paste. Sauté for 2-3 minutes until fragrant.
- Add the meatballs back into the pan, and top with chicken stock, heavy cream, spinach, and Parmesan cheese.
- Stir gently to combine, then simmer over medium heat for 15 minutes, or until the sauce thickens slightly and the meatballs are cooked through. Season with salt and pepper to taste. Add the salt-free all-purpose seasoning and stir to combine.
- Serve the meatballs and creamy sauce over the prepared orzo or mashed potatoes. Enjoy!