When it comes to comforting, crave-worthy meals that feel a bit special, the Creamy Marry Me Chicken Meatballs Recipe truly delivers on every front. Imagine tender, juicy chicken meatballs bursting with fresh herbs and gentle spices, lovingly nestled in a rich, velvety sauce filled with sun-dried tomatoes, coconut milk, and a hint of heat. It’s a dish that invites you to slow down, savor every bite, and maybe even kick back with a glass of your favorite white wine. Whether you’re cooking for family, friends, or that special someone, this recipe is sure to become an irresistible favorite in your culinary repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making the Creamy Marry Me Chicken Meatballs Recipe sing. Each one plays a vital role, whether it’s for flavor, texture, or that perfect creamy finish that makes this dish unforgettable.
- Ground chicken (2 lbs): The lean base for tender, juicy meatballs.
- Large eggs (2): Bind the meatballs together, keeping them light and soft.
- Plain panko breadcrumbs (½ cup): Add the perfect amount of fluff and structure without heaviness.
- Fresh chopped basil (¼ cup + extra): Every bite gets a burst of fresh, herby brightness.
- Garlic paste (2 tablespoons total): Infuses deep, aromatic flavor into both meatballs and sauce.
- Herbes de Provence (3 teaspoons total): A fragrant mix that adds a subtle French countryside touch.
- Onion powder (1 teaspoon): Enhances the savory depth in the meatballs.
- Smoked paprika (½ teaspoon): Brings a gentle warmth and smoky nuance.
- Kosher salt and freshly ground black pepper: Essential seasoning that ties everything together.
- Olive oil (2-3 tablespoons plus extra): For browning meatballs and building the sauce’s rich base.
- Large shallot (1, finely diced): Adds mild sweetness and complexity to the sauce.
- Sun-dried tomatoes in olive oil (7-8 ounces): Provide vibrant color and tangy richness.
- Dry white wine (â…“ cup): Lifts the sauce with acidity and nuanced flavor.
- Dijon mustard (2 teaspoons): Adds subtle sharpness and creaminess.
- Red pepper flakes (½ – 1 teaspoon): Gives the sauce a gentle, warming kick.
- Chicken broth (1 ½ cups): Builds depth and moisture in the sauce.
- Full-fat coconut milk (13.5 ounces): Silky, creamy finish with a delicate sweetness.
- Freshly grated Parmesan cheese (¼ cup): Adds umami richness that melds perfectly with the other flavors.
How to Make Creamy Marry Me Chicken Meatballs Recipe
Step 1: Make the Meatball Mixture
Start by gently combining the ground chicken, eggs, panko breadcrumbs, chopped basil, garlic paste, herbes de Provence, onion powder, smoked paprika, salt, and pepper in a large bowl. The key here is to mix everything just until combined — overmixing can make the meatballs tough instead of tender and juicy.
Step 2: Shape the Meatballs
Next, use a medium scoop or your hands to form the mixture into golf ball-sized meatballs. Roll them gently to create smooth, even shapes. Taking your time with the shaping ensures they cook evenly and look beautiful on the plate.
Step 3: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches to avoid overcrowding, giving them a lovely golden crust all around. This step locks in flavor and adds a beautiful texture contrast. Once browned, remove the meatballs and set them aside — they’ll finish cooking in the sauce.
Step 4: Build the Marry Me Sauce
In the same skillet, sauté the finely diced shallot until it softens and becomes fragrant. Stir in garlic paste and chopped sun-dried tomatoes, cooking until their aromas fill the kitchen. Then, deglaze the pan with dry white wine, scraping up all the flavorful bits stuck to the bottom. Let the wine reduce slightly to concentrate its flavor.
Step 5: Season and Simmer the Sauce
Add Dijon mustard, herbes de Provence, red pepper flakes, salt, and pepper to the skillet. Pour in chicken broth and bring everything to a gentle simmer. This simmering stage helps the flavors blend and develop complexity.
Step 6: Add Creaminess and Finish Cooking Meatballs
Stir in the full-fat coconut milk and cook the sauce until it thickens slightly, transforming into a luscious, creamy base. Then, reduce the heat and add the browned meatballs, chopped fresh basil, and Parmesan cheese. Toss everything together so the meatballs get lovingly coated in the rich sauce. Let it all simmer gently for 10 to 15 minutes until the meatballs are cooked through and the sauce is perfectly thickened.
How to Serve Creamy Marry Me Chicken Meatballs Recipe
Garnishes
A sprinkle of fresh chopped basil on top adds a fresh, vibrant pop of color and herbaceous flavor, making each serving feel even more inviting and homey. You can also add a dusting of extra Parmesan for a savory finish that guests will adore.
Side Dishes
This dish shines when paired with comforting sides like creamy mashed potatoes or fluffy steamed rice, both of which soak up the delicious sauce beautifully. Roasted vegetables or a crisp green salad also make excellent, refreshing accompaniments that balance the richness.
Creative Ways to Present
For a fun twist, serve these meatballs over buttery polenta or spiralized zucchini noodles to add texture and color. Alternatively, dish them out on toasted baguette slices for an elegant appetizer spread that’s sure to impress at gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs and sauce together in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, making for perfect next-day lunches or effortless dinner reheats.
Freezing
Freeze portions of the meatballs and sauce separately for best texture. Wrap meatballs tightly or place them on a baking sheet to freeze individually before transferring to a freezer-safe bag. The sauce freezes well in airtight containers for up to 2 months.
Reheating
Gently warm leftovers on the stovetop or in the microwave until steaming hot, stirring occasionally to ensure the sauce remains creamy and silky. Add a splash of broth or coconut milk if it has thickened too much during storage.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well in this recipe and will yield meatballs that are just as tender and flavorful. Just keep an eye on cooking times, as turkey can vary in moisture.
Is coconut milk necessary in the sauce?
Coconut milk provides the signature creamy texture and subtle sweetness that balances the tangy sun-dried tomatoes. You can substitute with heavy cream or half-and-half if preferred, but the flavor profile will shift slightly.
How spicy is the sauce with the red pepper flakes?
The red pepper flakes add a gentle warmth rather than intense heat. You can adjust the amount to your taste, starting with less and adding more if you like a spicier kick.
Can I prepare the meatballs in advance?
Yes! You can mix and shape the meatballs ahead of time and keep them refrigerated overnight before cooking. This makes it easier to pull together the meal right when you want it.
What’s the best way to serve the meatballs for a dinner party?
Serve the meatballs in a large shallow dish with fresh basil sprinkled on top, alongside bowls of mashed potatoes or crusty bread. Creating a family-style spread encourages everyone to dig in and enjoy the comforting meal together.
Final Thoughts
There’s nothing quite like the feeling of making a dish that evokes smiles, satisfaction, and even a few “wow” moments at the dinner table. The Creamy Marry Me Chicken Meatballs Recipe is one of those recipes—perfectly balanced with flavor, texture, and richness. It’s a meal that’s sure to become a treasured favorite whether you’re treating yourself on a cozy night in or impressing guests with your kitchen prowess. So grab your apron, gather those simple ingredients, and get ready to make magic happen with these standout meatballs!
Print
Creamy Marry Me Chicken Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy Marry Me Chicken Meatballs are tender, flavorful chicken meatballs cooked in a luscious, creamy sauce made with sun-dried tomatoes, coconut milk, fresh herbs, and Parmesan cheese. This comforting dish is perfect served over mashed potatoes or rice for a satisfying meal that combines savory, herbaceous, and slightly spicy notes.
Ingredients
For the Chicken Meatballs:
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- ½ cup plain panko breadcrumbs
- ¼ cup fresh chopped basil
- 1 tablespoon garlic paste
- 2 teaspoons herbes de Provence
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
For the Marry Me Sauce:
- 2–3 tablespoons olive oil (plus extra if needed)
- 1 large shallot, finely diced
- 1 tablespoon garlic paste
- 1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, drained and chopped (reserve oil)
- â…“ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Dijon mustard
- 1 teaspoon herbes de Provence
- ½ – 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup fresh chopped basil, plus more for serving
- ¼ cup freshly grated Parmesan cheese
Instructions
- Make Meatballs: Combine all meatball ingredients—ground chicken, eggs, panko breadcrumbs, chopped basil, garlic paste, herbes de Provence, onion powder, smoked paprika, salt, and pepper—in a large bowl. Mix gently with your hands or a spoon until just combined, taking care not to overmix to keep the meatballs tender.
- Shape Meatballs: Using a medium scoop or your hands, form the mixture into golf ball-sized meatballs. Roll each between your palms to achieve a smooth, even shape, ensuring they cook uniformly.
- Brown Meatballs: Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Once hot, brown the meatballs in batches, avoiding overcrowding the pan to ensure even browning. Cook until golden brown on all sides, then remove and set aside on a plate.
- Make Marry Me Sauce: In the same skillet, add the finely diced shallot and sauté until softened and translucent, about 2-3 minutes. Add garlic paste and chopped sun-dried tomatoes, cooking until fragrant, about 1-2 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it simmer until the tomatoes soften further and the wine reduces slightly.
- Simmer Sauce: Stir in Dijon mustard, herbes de Provence, red pepper flakes, salt, and pepper to taste. Add the chicken broth and bring the mixture to a simmer. Then stir in the full-fat coconut milk and continue to simmer until the sauce thickens slightly, about 5-7 minutes.
- Combine and Finish: Lower the heat to low and return the browned meatballs to the skillet. Add the fresh chopped basil and grated Parmesan cheese, tossing gently to coat the meatballs in the sauce. Let everything simmer together for 10-15 minutes until the meatballs are cooked through and the sauce is rich and creamy.
- Serve: Plate the creamy Marry Me chicken meatballs over a bed of mashed potatoes or steamed rice. Garnish with additional fresh basil leaves for a fresh, aromatic finish.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender and moist.
- Brown the meatballs in batches to avoid overcrowding, which helps get a nice crust.
- White wine can be substituted with chicken broth if you prefer a non-alcoholic version.
- Adjust red pepper flakes to control the spice level to your taste.
- Full-fat coconut milk adds creaminess and a subtle sweetness that balances the savory sauce.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Extra fresh basil sprinkled on top adds a vibrant flavor and beautiful garnish.
