The Best Marry Me Chicken Meatballs
If there’s any meal that you should make in the cooler weather, let it be this scrumptious, cozy + comforting, creamy Marry Me Chicken Meatballs! It is SO GOOD and it tastes even better when you dip some really crusty bread into it. The flavours just explode in your mouth, believe me. I could eat this all week long!
These creamy chicken meatballs seriously just melt in your mouth and is packed with so much GOOD flavour. There’s garlic, sundried tomatoes, parmesan cheese, basil, and so much more that makes this comforting meal so delicious.
Chicken meatballs in creamy sauce is the type of recipe you want to make when you want something rich, satisfying, and delicious but don’t want to put in too much effort. I’d say prepping the ingredients is what takes most of the time, but putting everything together is a breeze. Those are the best kind of meals, in my opinion!
Ingredients for Marry Me Chicken Meatballs
Ground chicken: this is what the meatballs are made of and they make for melt-in-your-mouth meatballs. Of course, you can use other types of meat like turkey or beef; but then it wouldn’t be Marry Me Chicken Meatballs, now would it?!
Seasonings: Includes Italian seasoning, salt, pepper, garlic powder, onion powder, paprika, oregano, thyme, and chili flakes and give the meatballs and cream sauce the best flavour ever.
Bread crumbs: adds moisture to the meatballs.
Olive oil + unsalted butter: helps cook the meatballs and the cream sauce.
Sundried tomatoes: adds a lovely tart and tangy tomato flavour and some extra texture. I like to get the kind that is packed in oil because it tastes delicious, and seems to be juicier. You can even use a touch of the oil from the jar to use when cooking, adds a little more flavour to the dish!
Garlic: adds flavour. Also, you can’t have meatballs without some garlic!
Vegetable or chicken stock: makes up the base of the cream sauce + extra flavour. Feel free to use whatever you have on hand.
Heavy cream: what makes the sauce creamy + helps thicken the sauce.
Parmesan cheese: adds flavour and more creaminess.
Basil: adds some freshness and complements the sundried tomatoes.
How to Make Creamy Chicken Meatballs
Follow these easy, step-by-step instructions for the most delicious creamy chicken meatballs:
Prep the Meatballs
Start by mixing together the ground chicken, salt, black pepper, onion powder, garlic powder, Italian seasoning, paprika, bread crumbs, and egg, thoroughly.
Roll this mixture into 1 1/2 inch balls. Place the rolled meatballs on a lined tray until ready to cook.
Cook the Meatballs
Cook the meatballs in olive oil over medium heat in a large skillet for 5-7 minutes, searing on all sides. Set aside. Be sure to cook in batches, as to not overcrowd the pan.
Make the Creamy Sauce
In same skillet, add the butter and melt. Add sundried tomatoes and garlic and cook for 2-3 minutes.
Next, add in the stock and scrape the bottom bits to lift them up and mix in with the sauce (that’s so much flavour and that’s what we want!). Now pour in the heavy cream along with the oregano, thyme, and chili flakes. Bring to a boil, then reduce to a simmer for 10-15 minutes, until sauce is thickened. Add parmesan cheese and stir until melted.
Add meatballs, stir. Taste and adjust for salt. Add chopped basil and stir. Serve immediately.
Tips for Making the Best Meatballs
- Before cooking the meatballs, you might want to let it rest in the fridge or freezer, after seasoning the meat. That way, the meatballs will stay rounded and firm and not flatten down while cooking. Preferably, you should use ground chicken that is well chilled.
- You can try adding some of the oil from the sundried tomatoes in place of some butter to cook the cream sauce. This will add another depth of flavour!
- If you prefer baking the meatballs, you can definitely do that! Simply place them on a parchment lined baking pan and bake them for 16-20 minutes, or until full cooked at 400°F. Then follow the recipe as normal.
- When adding in the garlic and sundried tomato, experiment by adding a tbsp of tomato paste along with those ingredients. This will deepen the flavour and it tastes so good!
- When waiting for your sauce to thicken up, be patient. You might think it’s never going to thicken up, but the more it cooks, the more thick and creamy it gets.
What to Serve with Chicken Meatballs
Here are some simple ideas that you can use to serve with Marry Me Chicken Meatballs.
- Crusty bread, or any type of bread you love, is great with this recipe. You can scoop up the meatballs and the sauce with the bread, which makes a hearty meal!
- Serve a big salad on the side, which is also pretty filling.
- Try serving mashed potatoes on the side. Spoon some of the sauce on top of the potatoes, as well! So good!
- This creamy chicken meatball recipe would go so well over your favourite pasta!
- Any kind of roasted vegetables would also make a great side.
- Serve these chicken meatballs with rice! I’ve personally never tried it, but if you’re a rice person, you might love it!
How to Store Marry Me Chicken Meatballs
These delicious chicken meatballs with sauce can be stored in an airtight container, in the fridge, for about 3-4 days. They can also be stored in the freezer, in an airtight container or freezer bag, for up to 3 months.
Reheat in the microwave or stovetop. If frozen, thaw in the fridge overnight the day before you intend to use it! Then reheat in microwave or stovetop.
And lastly, if you do happen to try this recipe out, it would be much appreciated if you could leave a comment/rating on how it went! I’d love to hear what you think!
Other recipes you’ll love!
Roasted Cajun Chicken with Potatoes
Marry Me Chicken Meatballs
Description
Perfectly seasoned chicken meatballs smothered in a rich and creamy sauce, garnished with fresh basil.
Ingredients
Meatballs
Creamy Sauce
Instructions
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In a large bowl, add the ground chicken, salt, black pepper, Italian seasoning, paprika, onion powder, garlic powder, bread crumbs, and egg. Mix this together really well with a gloved hand.
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Roll the meatball mixture into 1 1/2 inch balls and place them on a parchment lined tray until ready to use.
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Over medium heat, heat a large non-stick skillet. Add the olive oil and let heat up. Add about half of the meatballs into the skillet and cook until completely cooked through, about 5-7 minutes. Be sure to sear all sides of the meatballs. Remove from pan and cook the remaining meatballs following the same steps above.
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In the same skillet, add the butter. Once melted, add the sundried tomatoes and garlic and sauté for 2-3 minutes. Add the stock and scrape the bits off the bottom of the pan. Add the heavy cream, oregano, thyme, and chili flakes, stir and bring to a boil. Reduce heat to medium low and let simmer for 10-15 minutes until sauce has thickened.
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Add the parmesan cheese and stir until melted. Add the meatballs and stir until nicely coated. Taste and adjust for salt. Stir in the 2 tbsp of chopped basil. Serve immediately with crusty bread or over pasta. Garnish with more fresh basil, if desired.
Equipment
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