Marry Me Chicken Meatballs
Get ready to fall in love with dinner all over again! These Marry Me Chicken Meatballs (made with turkey or chicken) are packed with savory flavor and smothered in a creamy, dreamy sun-dried tomato and spinach sauce. Whether you're cooking for someone special or treating yourself to a comforting meal, these meatballs are sure to win hearts. Serve them over buttery orzo or mashed potatoes for the ultimate indulgence—trust us, you'll be coming back for seconds!
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!
Notes
Serve over orzo or mashed potatoes.
Orzo Instructions: Cook 1 pound of orzo according to the package instructions. Drain and add 4 tablespoons salted butter, 1 cup Parmesan cheese, and stir. Season with salt and pepper to taste.