This dish is one of those meals I turn to when I want something comforting but bright — Marry Me Chicken Meatballs, adapted from Jamielyn Nye, balances tender homemade meatballs with a luxuriously creamy sun-dried tomato sauce. I first made this on a busy weeknight when I had leftover chicken and a jar of sun-dried tomatoes in oil. The combination of tangy tomatoes, garlic, and parmesan in a velvety cream finished with fresh basil felt indulgent without being fussy. Everyone at the table lingered over the last forkfuls, and my eldest declared it "a keeper," which is high praise in our house.

What makes this particular preparation special is the texture contrast and the quickness: meatballs that stay tender because they are made from ground dark-lean chicken and cooked gently, paired with a sauce that clings to each bite because of the cheese and just enough cream. I remember serving this on a chilly evening with buttery mashed potatoes; the sauce soaked into the potatoes like a warm blanket. The recipe comes together in about 40 minutes, and it’s easy to scale or adjust for dietary preferences.

Ingredients

• Chicken: Use 1 pound 80% lean ground chicken for juicy, tender meatballs. If you can find dark-meat ground chicken or a mix labeled "ground chicken thigh," it adds extra richness. Look for a fresh package from a trusted brand or your local butcher and keep it chilled until mixing.
• Egg & Binding: One large beaten egg brings structure without drying the mixture. If you prefer not to use egg, 2 tablespoons of plain yogurt can help bind, but the texture will be slightly different.
• Olive Oil: Two tablespoons total — one mixed into the meat and one for the skillet — provide a bit of fat for flavor and browning. Use a fruity extra virgin for finishing notes and a neutral light olive oil for searing if you prefer.
• Parmesan Cheese: Grated parmesan in the meat and sauce adds salt, umami, and creaminess. Freshly grated Reggiano-style parmesan is best; pre-grated can be used in a pinch but won’t melt as smoothly.
• Garlic & Seasoning: Use freshly minced garlic for both the meatballs and the sauce; it gives a bright, aromatic lift. Onion powder, salt, and freshly ground black pepper round out the flavor foundation.
• Sun-Dried Tomatoes: Tomatoes packed in oil are my preference for a silky finish and concentrated tang. If using rehydrated dried tomatoes, add a tablespoon of olive oil to the sauce to replace the oil the packed tomatoes provide.
• Chicken Broth & Cream: Low-sodium chicken broth builds a savory base; half a cup of heavy cream gives the sauce its lush texture without making it overly heavy.
• Herbs & Heat: Italian seasoning and crushed red pepper flakes (optional) bring aromatic depth and a subtle warmth. Finish with fresh basil for freshness and color.

Instructions

Mix the meatball mixture: In a large bowl combine 1 pound ground chicken, 1 large beaten egg, 1 tablespoon olive oil, 1/4 cup grated parmesan, 2 teaspoons minced garlic, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Use your hands or a wooden spoon and fold the mixture gently until just combined. Overmixing tightens the protein and produces drier meatballs, so stop when everything is evenly distributed. Heat the skillet: Warm 1 tablespoon olive oil in a large skillet over medium heat until shimmering. The oil should flow easily across the pan and give an immediate sizzle when you test with a small pinch of meat. Scoop and sear: Use a medium cookie scoop or tablespoon to portion the meat into the skillet. Arrange the meatballs with space between them so they sear rather than steam. Cook for about 10 to 15 minutes, turning frequently to brown all sides and ensure they reach an internal temperature of 165 degrees F (74 degrees C). Remove the meatballs to a plate and cover loosely to keep warm while you make the sauce. Sauté the garlic for the sauce: Reduce the heat to medium-low and add 3 minced garlic cloves to the same pan. Cook 1 to 2 minutes until fragrant, stirring constantly so the garlic doesn’t brown and turn bitter. Scrape up the browned bits — they carry a lot of flavor into the sauce. Build the sauce: Pour in 3/4 cup chicken broth and stir, scraping the fond. Remove the pan from the heat briefly and whisk in 1/2 cup heavy cream until smooth. Add 1/3 cup grated parmesan, stirring until melted and incorporated. Return the skillet to medium-low and warm the sauce another minute. Finish with tomatoes and seasoning: Stir in 1/2 cup drained and finely chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and 1/2 teaspoon crushed red pepper flakes if using. Taste and adjust salt and pepper. Bring the sauce to a gentle simmer — it should barely bubble. Simmer meatballs in sauce: Return the cooked meatballs to the pan, nestling them into the sauce so they are well coated. Simmer 2 more minutes to reheat the meatballs and marry the flavors. Sprinkle with fresh basil and serve warm over pasta, mashed potatoes, or a bed of sautéed greens.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain texture, separate the meatballs from the sauce if you anticipate reheating in the microwave; reheat the sauce gently on the stove and add the meatballs just long enough to warm through. For freezer storage, cool completely, place meatballs and sauce in a freezer-safe container or vacuum bag, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat slowly on low heat, stirring occasionally so the sauce emulsifies back into a silky texture. Glass containers with tight lids or heavy-duty freezer bags work best to prevent freezer burn.

Ingredient Substitutions

If you want to lighten the dish, substitute half-and-half or whole milk for heavy cream, though the sauce will be thinner—thicken with a teaspoon of cornstarch mixed into cold water if desired. Swap ground chicken for ground turkey or a mixture of ground pork and chicken for more fat and flavor. If you prefer a dairy-free version, omit the parmesan and use a spoonful of nutritional yeast for umami; replace heavy cream with full-fat coconut milk for a different but rich result. For sun-dried tomato alternatives, try roasted red peppers, but expect a milder, sweeter flavor.

Serving Suggestions

Serve the meatballs and sauce over buttered egg noodles, spaghetti, creamy polenta, or mashed potatoes to soak up the sauce. For a lighter plate, spoon over cauliflower mash or zucchini ribbons. Garnish with torn fresh basil, extra grated parmesan, and a drizzle of high-quality olive oil. Pair with a crisp green salad and a bright acidic vinaigrette to cut the richness, or serve with roasted asparagus for a seasonal contrast. A simple glass of medium-bodied red wine complements the tomatoes and parmesan beautifully.

Cultural Background

These meatballs are an Italian-American style comfort preparation that borrows classic flavors — garlic, parmesan, sun-dried tomatoes, and cream — and applies them to ground poultry. The name "Marry Me" is modern and playful, reflecting the dish’s reputation for being impressively delicious with minimal fuss. Sun-dried tomatoes are a Mediterranean staple; their concentrated sweet-tart quality elevates creamy sauces and provides the sauce with an unmistakable character common in contemporary Americanized Italian cooking.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for fresh blistered cherry tomatoes and finish with a handful of chopped basil for brightness. In colder months, add a handful of chopped baby spinach or sautéed mushrooms into the sauce for extra body and seasonal depth. For holiday gatherings, double the recipe, keep meatballs warm in a slow cooker on low, and offer them as a sharing platter with toothpicks — they make a cozy, crowd-pleasing appetizer or main course.

Meal Prep Tips

Form meatballs ahead of time and freeze them uncooked on a baking sheet until solid, then transfer to a freezer bag. When ready to cook, sear straight from frozen and add a few extra minutes to the cooking time. Make the sauce ahead and refrigerate for up to 3 days; reheat gently and add meatballs when warm. Portion into microwave-safe containers for grab-and-go lunches, pairing with cooked pasta or mashed potatoes. Label containers with the date and use within 3 days for best quality.

There is comfort in sharing a simple, well-made plate of food. These meatballs are forgiving, flavorful, and quick enough to become part of a regular rotation. I encourage you to make them your own — tweak the heat, herbs, and sides — and enjoy the happy faces that follow.