Save There's something about the name that makes you want to prove it works. My friend challenged me one Tuesday night, half joking about a recipe she'd seen online called Marry Me Chicken, and I thought, why not try it with meatballs instead? Two hours later, watching her take that first bite and go completely quiet, I understood the audacious title. The sauce—that silky, sun-dried tomato-kissed cream—does something almost unfair to simple ground chicken formed into tender spheres.
I made this for my parents' anniversary dinner last spring, plating everything on their wedding china while my mom hovered in the kitchen doorway pretending not to be invested. When my dad reached for a third helping and asked if I'd finally learned to cook, something shifted—not just about the food, but about sharing something I'd made with people who mattered. That's when a recipe stops being instructions and becomes a small gift.
Ingredients
- Ground chicken (500 g): Use meat that's not too lean or the meatballs dry out in the oven; a little fat keeps them silky inside.
- Panko breadcrumbs (40 g): They stay tender longer than regular breadcrumbs and won't make the mixture gluey if you measure correctly.
- Egg (1 large): This binds everything without making the texture dense; don't add more or your meatballs become rubbery.
- Garlic (5 cloves total): Mince it fine so it distributes evenly; whole pieces will burn in the oven.
- Parmesan cheese (70 g): Freshly grated tastes infinitely better than the pre-grated stuff, and it melts into the meatballs rather than staying grainy.
- Fresh parsley (2 tbsp): It keeps the meatballs from tasting one-dimensional and adds a quiet brightness.
- Sun-dried tomatoes (60 g): Drain them well or your sauce becomes oily; slice them thin so they distribute throughout.
- Heavy cream (120 ml): Full fat is non-negotiable here—the richness is the whole point.
- Chicken broth (120 ml): Low-sodium lets you control the salt and prevents an overly salty sauce.
Instructions
- Set your oven and prep:
- Preheat to 200°C and line a baking sheet with parchment paper so the meatballs don't stick and you have less cleanup.
- Mix gently, don't wrestle:
- Combine all meatball ingredients in a bowl using your hands just until everything comes together; overworking develops too much gluten and toughens the texture. You should still see slight streaks of ingredients.
- Form and bake:
- Shape into 16 meatballs about the size of walnuts and arrange them on the sheet, spacing them so heat circulates evenly. Bake for 15 minutes until they're golden and cooked through—no pink inside when you break one open.
- Build the sauce base:
- While meatballs bake, heat olive oil in a large skillet and sauté the minced garlic for about a minute until it smells incredible but hasn't started to brown. Add the sun-dried tomatoes and let them warm through, releasing their flavor into the oil.
- Simmer and cream:
- Pour in chicken broth, bring to a gentle simmer, then stir in the heavy cream, parmesan, Italian herbs, and chili flakes if you like heat. Keep stirring for 3-4 minutes until the sauce thickens slightly and tastes balanced.
- Bring it all together:
- Transfer the baked meatballs directly into the skillet and spoon the sauce over them, then simmer gently for 5-7 minutes so the flavors marry and the meatballs warm through completely.
- Finish and serve:
- Taste and adjust salt and pepper, then scatter fresh basil over everything just before plating so it stays bright and doesn't wilt into bitterness.
Save What surprised me most was how the sauce tasted better the next day, the flavors settling into something even richer. I reheated it gently, served it over pasta this time instead of alone, and realized this recipe doesn't ask for much—just attention and the willingness to let cream and tomato be delicious together without overcomplicating it.
What to Serve It With
These meatballs are flexible enough to work with almost anything starch-adjacent—I've done pasta, mashed potatoes, polenta, and even spooned them over toasted focaccia. The sauce is really the star, so whatever you choose should be something that lets you drag it through the creamy goodness. Crusty bread might be the most honest choice, actually.
How to Lighten It (If You Want To)
Not every meal needs to be this rich, and I respect that. Swap half the heavy cream for half-and-half and the sauce becomes silky without being quite so dense, though something ineffable does change. You can also stir in fresh spinach or arugula at the end for vegetables that cook down to nothing but add color and a slight peppery edge.
Why This Works as a Dinner
The whole thing takes less than an hour from counter to table, which means it's actually realistic for weeknight cooking even though it tastes like you tried. There's no fussy plating required, no techniques that feel intimidating—just ground chicken and cream and sun-dried tomatoes becoming something that makes people slow down and enjoy eating. The name seems boastful until you realize it's not arrogance, it's accuracy.
- Make the meatballs ahead and freeze them; bake from frozen adding just 5 extra minutes.
- The sauce keeps for three days refrigerated and reheats beautifully on the stovetop over low heat.
- Double the recipe without doubling the cooking time—it scales up easily if you're feeding more people.
Save Marry Me Chicken became Marry Me Meatballs on my table, and the principle remains: food this good, this effortless, and this shareable deserves a seat at your regular rotation. Make it for people you want to impress, or make it for yourself on a Tuesday when you deserve something better than usual.
Recipe FAQ
- → What makes the meatballs tender?
Using ground chicken with a mix of egg and panko breadcrumbs helps keep the meatballs moist and tender during baking.
- → Can I prepare the sauce ahead of time?
Yes, the cream sauce with sun-dried tomatoes and parmesan can be made in advance and gently reheated before adding the meatballs.
- → What sides complement this dish well?
This dish pairs excellently with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
- → How to adjust for a lighter sauce?
Substituting half-and-half for heavy cream reduces richness while maintaining a smooth texture in the sauce.
- → Can I add vegetables to the sauce?
Yes, adding baby spinach or sautéed greens enhances both the flavor and nutritional value without overpowering the sauce.