If you’ve ever had Marry Me Chicken, you already know how ridiculously good that creamy sun-dried tomato sauce is. So naturally, I had to turn it into meatballs.

These juicy chicken meatballs are pan-fried until golden, then simmered in a rich, creamy garlic parmesan sauce with sun-dried tomatoes. It’s cozy, comforting, and one of those meals that tastes like you spent hours making it, even though it comes together pretty easily.

Serve it over mashed potatoes, spoon it onto rice, or pile everything into a toasted bun for the ultimate meatball sub. Honestly, you can’t go wrong.

Why You’ll Love This Recipe

Creamy, rich, and packed with flavor
Juicy homemade chicken meatballs
Easy enough for weeknights
Perfect over mashed potatoes, rice, or pasta
Leftovers taste even better the next day

Ingredients (Serves 4)

Chicken Meatballs

1 lb ground chicken
1 egg
3 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

Marry Me Sauce

2 tbsp butter
2 tbsp all-purpose flour
1 shallot, finely diced
3 garlic cloves, minced
½ cup chopped sun-dried tomatoes
1 tbsp tomato paste
1½ cups heavy cream
½ cup freshly grated parmesan cheese
Salt and pepper, to taste

For Serving

Fresh parsley
Extra parmesan cheese
Mashed potatoes, rice, buttered pasta, or toasted buns for meatball subs

How to Make It

In a large bowl, combine the ground chicken, egg, garlic, parsley, paprika, oregano, salt, and pepper. Mix until just combined and roll into golf ball-sized meatballs.
Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides. They don’t need to be fully cooked at this stage. Remove from the pan and set aside.
In the same skillet, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux.
Add the diced shallot, garlic, and chopped sun-dried tomatoes. Cook for 3–4 minutes until the shallot is soft and fragrant.
Stir in the tomato paste and cook for another minute.
Slowly pour in the heavy cream while whisking until smooth.
Stir in the parmesan cheese and let the sauce gently simmer until slightly thickened.
Return the meatballs to the skillet, cover, and simmer for 10–12 minutes, or until the meatballs are cooked through and coated in the creamy sauce.
Finish with extra parmesan and fresh parsley before serving.

Recipe Notes

Freshly grated parmesan melts much better than pre-shredded cheese.
If the sauce gets too thick, add a splash of chicken broth or milk.
Spinach makes a great addition if you want to sneak in some greens.
These meatballs freeze well for an easy future dinner.

🔢 Recipe Details & Nutrition (Estimated)

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: ~640 kcal
Protein: ~37 g per serving