Introduction

Creamy Marry Me Chicken Meatballs are a flavorful and comforting dish perfect for any night of the week. Tender chicken meatballs simmer in a rich, creamy sauce infused with sun-dried tomatoes, fresh basil, and a hint of spice. Serve them over mashed potatoes or rice for a satisfying meal that’s sure to impress.

Creamy Marry Me Chicken Meatballs Recipe - Recipe Image

Ingredients

2 lbs ground chicken
2 large eggs, lightly beaten
½ cup plain panko breadcrumbs
¼ cup fresh chopped basil
1 tablespoon garlic paste (divided)
2 teaspoons herbs de provence (divided)
1 teaspoon onion powder
½ teaspoon smoked paprika
Kosher salt & freshly ground black pepper, to taste
2-3 tablespoons olive oil, as needed
1 large shallot, finely diced
1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, removed from oil and roughly chopped (about 1 cup)
⅓ cup dry white wine (such as sauvignon blanc or pinot grigio)
2 teaspoons dijon mustard
½ – 1 teaspoon red pepper flakes
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 fresh grated parmesan cheese

Instructions

Step 1: In a large mixing bowl, combine ground chicken, eggs, panko breadcrumbs, ¼ cup chopped basil, 1 tablespoon garlic paste, 2 teaspoons herbs de provence, onion powder, smoked paprika, and salt and pepper to taste. Mix gently until just combined to avoid tough meatballs.
Step 2: Use a medium spring-loaded scooper or your hands to shape the mixture into golf ball-sized meatballs. Place them on a large plate or platter and set aside. You should have about 20-23 meatballs.
Step 3: Heat 2 tablespoons of olive oil (or the reserved sun-dried tomato oil) in a large deep skillet over medium heat. Once the oil shimmers, add meatballs in a single layer without crowding, working in batches if needed.
Step 4: Brown the meatballs on one side for 3-4 minutes until they develop a nice sear, then turn and brown the other side for another 3-4 minutes. Transfer browned meatballs to a clean plate and repeat with remaining meatballs, adding more oil if necessary.
Step 5: In the same skillet, add the diced shallot and cook over medium heat until tender and translucent, about 5-7 minutes. Stir in the remaining garlic paste and sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
Step 6: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the mixture cook for about 2 minutes until the tomatoes soften and become slightly jammy.
Step 7: Stir in dijon mustard, 1 teaspoon herbs de provence, red pepper flakes, salt and pepper to taste, and chicken broth. Bring to a simmer, stirring occasionally, for 3-4 minutes.
Step 8: Add the coconut milk and continue to simmer the sauce for 5-7 minutes, stirring occasionally, until it is well combined and slightly thickened.
Step 9: Reduce heat to low and return all browned meatballs to the skillet along with any juices collected. Add ¼ cup chopped basil and parmesan cheese, gently tossing to coat the meatballs in the sauce.
Step 10: Let the meatballs simmer in the sauce for 10-15 minutes, stirring gently every few minutes, until the sauce thickens and meatballs are cooked through.
Step 11: Remove from heat and serve the creamy meatballs over mashed potatoes or white rice. Garnish with additional fresh basil if desired. Enjoy!

Tips & Variations

Use the oil from the sun-dried tomato jar to add extra flavor when browning meatballs.
Substitute ground turkey or pork for chicken if preferred.
For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
Serve over creamy polenta instead of mashed potatoes or rice for a different base.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or water if the sauce thickens too much. These also freeze well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce a day ahead. Keep them refrigerated and warm gently before serving.

What can I substitute for coconut milk?

You can use heavy cream or full-fat evaporated milk as a substitute if you prefer a dairy option instead of coconut milk.

Creamy Marry Me Chicken Meatballs Recipe

Print Recipe

★★★★★

4.8 from 105 reviews

Creamy Marry Me Chicken Meatballs feature tender ground chicken meatballs simmered in a luscious, flavorful sauce made with sun-dried tomatoes, white wine, coconut milk, and fresh herbs. This comforting dish is perfect served over mashed potatoes or rice, offering a delightful balance of creamy texture and savory flavors.

Author: Bella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 20–23 meatballs, serves 6-8 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

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 herbs de provence
1 teaspoon onion powder
½ teaspoon smoked paprika
Kosher salt & freshly ground black pepper, to taste

Sauce & Others

2–3 tablespoons olive oil, as needed
1 large shallot, finely diced
1 tablespoon garlic paste
1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, removed from oil (reserve the oil) & roughly chopped (about 1 cup)
⅓ cup dry white wine, such as sauvignon blanc or pinot grigio
2 teaspoons dijon mustard
1 teaspoon herbs de provence
½–1 teaspoon red pepper flakes
Kosher salt & 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 fresh grated parmesan cheese

Instructions

Make meatball mixture: In a large mixing bowl, combine ground chicken, eggs, panko breadcrumbs, chopped basil, garlic paste, herbs de provence, onion powder, smoked paprika, and salt and pepper to taste. Mix gently until just combined, being careful not to overwork the mixture to ensure tender meatballs.
Shape meatballs: Set aside a large plate or platter. Use a medium spring-loaded scooper to form golf ball-size meatballs by scooping and then rolling each meatball until smooth. Place the meatballs on the plate and repeat until you have about 20-23 meatballs.
Brown meatballs: Heat 2 tablespoons of olive oil (or reserved sun-dried tomato oil) in a large deep skillet over medium heat until shimmering. Add the meatballs in a single layer without overcrowding and brown them on one side for 3-4 minutes until a nice sear forms, then carefully turn to brown the other side for 3-4 minutes. Meatballs will not be fully cooked at this stage. Remove browned meatballs to a clean plate and repeat with remaining meatballs, adding more oil if necessary.
Build the Marry Me sauce: In the same skillet, add the diced shallot and cook, stirring often, until tender and translucent, about 5-7 minutes. Add garlic paste and sun-dried tomatoes, cooking until fragrant about 1-2 minutes. Pour in the white wine to deglaze, scraping the pan to lift browned bits. Let the tomatoes soften until jammy, about 2 minutes. Stir in dijon mustard, herbs de provence, red pepper flakes, salt and pepper, and chicken broth. Stir well and bring to a simmer, cooking for 3-4 minutes.
Add coconut milk: Stir in the coconut milk and let the sauce simmer gently for 5-7 minutes, stirring occasionally, to develop creaminess.
Bring it all together and finish cooking: Reduce heat to low and add browned meatballs along with any juices back into the sauce. Stir in fresh chopped basil and grated parmesan cheese, gently tossing to coat the meatballs. Let them simmer in the sauce for 10-15 minutes, stirring gently every few minutes. The sauce will thicken and the meatballs will cook through and absorb flavors.
Serve: Serve the creamy Marry Me Chicken Meatballs over mashed potatoes or white rice. Garnish with additional chopped basil if desired. Enjoy this comforting and flavorful dish!

Notes

Do not overmix the meatball mixture to avoid tough meatballs.
Use reserved sun-dried tomato oil for extra flavor when browning the meatballs.
Browning meatballs in batches prevents overcrowding and ensures even searing.
The meatballs finish cooking fully in the simmering sauce.
Serve with mashed potatoes or white rice to soak up the creamy sauce.
To make this recipe dairy-free, omit the parmesan cheese or use a dairy-free alternative.

Keywords: chicken meatballs, creamy sauce, marry me chicken, sun-dried tomatoes, comfort food, easy dinner