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Marry Me Meatballs Recipe

Marry Me Meatballs

iamwinfred
These Marry Me Meatballs feature tender, juicy meatballs nestled in a rich, creamy sun-dried tomato sauce that's so irresistible, it might just inspire a marriage proposal! The combination of tangy sun-dried tomatoes, sharp Parmesan, fragrant garlic, and velvety cream creates a restaurant-quality dish that comes together in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 485 kcal

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Large skillet or sauté pan 12-inch with lid
  • Whisk
  • Cookie scoop or tablespoon For portioning meatballs
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon or spatula

Ingredients
  

For the Meatballs

  • 1½ pounds ground chicken 680g, or substitute ground beef, turkey, or pork
  • ½ cup breadcrumbs about 50g, panko or regular
  • ½ cup grated Parmesan cheese about 50g
  • 1 large egg
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional

For the Creamy Sun-Dried Tomato Sauce

  • 2 tablespoons butter 28g
  • 4 cloves garlic minced
  • ⅔ cup sun-dried tomatoes in oil about 110g, drained and chopped, reserve 2 tablespoons oil
  • 1 tablespoon tomato paste
  • 1 cup chicken broth 240ml
  • 1½ cups heavy cream 360ml
  • ¾ cup grated Parmesan cheese about 75g
  • 1 tablespoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • salt and black pepper to taste
  • 2 cups fresh spinach optional
  • fresh basil for garnish

Instructions
 

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine ground chicken, breadcrumbs, ½ cup Parmesan, egg, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently until just combined.
  • Using a cookie scoop or tablespoon, portion and roll mixture into 1½-inch balls (about 18-20 meatballs). Place on prepared baking sheet spacing them 1 inch apart.
  • Bake for 18-20 minutes until cooked through and lightly golden (internal temperature 165°F for chicken). Remove and set aside.
  • Heat butter in a large skillet over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
  • Stir in chopped sun-dried tomatoes and cook for 1 minute. Add tomato paste and cook for another minute, stirring constantly.
  • Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and bring to a gentle simmer.
  • Add ¾ cup Parmesan cheese, stirring until melted. Season with Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
  • Add baked meatballs to the sauce, turning to coat. Reduce heat to medium-low and simmer for 5-7 minutes. Add spinach in the last 2 minutes if using.
  • Remove from heat and let rest 2-3 minutes. Garnish with fresh basil and extra Parmesan. Serve over pasta, rice, or with crusty bread.

Notes

  • Don't overmix the meatball mixture or they'll be tough. Mix just until ingredients are combined.
  • Wet your hands slightly when rolling meatballs to prevent sticking and get a smoother shape.
  • Use a cookie scoop for uniform meatball size so they cook evenly.
  • Ground turkey or beef can be substituted for chicken. A 50/50 chicken-pork blend offers the best flavor and texture.
  • Store-bought frozen meatballs can be used in a pinch. Add them directly to the sauce and simmer for 10-12 minutes.
  • The sauce will thicken as it cools. If reheating, add a splash of cream or broth to thin it out.
  • Make-ahead: Bake meatballs up to 2 days ahead and refrigerate. Reheat in the sauce when ready to serve.
  • Freezer-friendly: Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For dairy-free: Substitute coconut cream for heavy cream and use nutritional yeast instead of Parmesan.
  • Add vegetables like mushrooms, bell peppers, or cherry tomatoes for extra nutrition and flavor.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 14gProtein: 32gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 165mgSodium: 720mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 25IUVitamin C: 15mgCalcium: 28mgIron: 17mg
Keyword creamy meatballs, italian meatballs, marry me meatballs, meatballs in cream sauce, sun dried tomato meatballs
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