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These saucy meatballs will not disappoint! Make creamy Tuscan marry me chicken meatballs and have them on the table in 35 minutes. The creamy, flavorful sauce that smothers the juicy Italian-seasoned chicken meatballs makes this dish SO delicious that it’s rumored to inspire marriage proposals! It’s the perfect blend of comfort food with a gourmet touch. This recipe combines classic Italian favorites like bold sun-dried tomatoes, Italian herbs, and parmesan cheese. This mix of flavors is incredibly comforting and drool-worthy.

Marry me chicken meatballs in a creamy sauce garnished with herbs, cooked in a silver pan on a marble surface.

This recipe for marry me chicken meatballs combines rich sundried tomatoes in a creamy sauce plus loads of other classic Italian flavors.

If you love the marry me sauce in this recipe, also try marry me chicken pasta, this gnocchi recipe, marry me chickpeas, or Tuscan salmon.

A skillet of creamy "marry me" chicken meatballs with herbs and sun-dried tomatoes, next to fresh basil leaves and a checkered cloth.

Why You’ll Love It

It’s insanely simple: An easy dinner recipe full of flavor with minimal effort.
Kid-friendly: The entire family will love this recipe; there’s no need to make separate meals.
Cheerfully budget-friendly: Made with inexpensive ingredients that you can easily find.

Three creamy "marry me" chicken meatballs topped with herbs sit on a white plate, accompanied by a rich sauce and some diced ingredients that enhance each savory bite.

Marry Me Chicken Meatball Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Ground chicken breast: This lean ground meat is perfect for tender meatballs that soak up all the sauce flavors.
Panko bread crumbs: These light, flaky crumbs help bind the meatballs while keeping them moist and tender. Regular or gluten-free panko are both great.
Eggs: Act as a binder to hold the meatballs together without falling apart.
Grated parmesan cheese: Adds a savory, umami-rich depth to the meatballs.
Fresh garlic: Freshly minced garlic infuses the chicken balls beautifully.
Dried minced onion: I prefer this to onion powder as it has a more natural flavor.
Italian seasoning: A blend of herbs like oregano, basil and thyme. So Italian!
Chicken broth: Provides a flavorful base for the sauce, adding richness without overwhelming the cream.
Heavy whipping cream: The base for a velvety, luscious sauce that complements the meatballs.
Oil-packed sun-dried tomatoes: This ingredient gives the sauce its rich, concentrated taste.
Fresh basil: Adds a bright, aromatic finish, contrasting beautifully with the sauce’s richness.

A countertop brimming with ingredients: raw ground meat ready to transform into delicious marry me chicken meatballs, accompanied by olive oil, cheese, seasonings, and fresh herbs, eagerly awaiting the culinary magic.

How to Make Marry Me Chicken Meatballs

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the meat mixture: In a large bowl, mix the ground chicken, panko, eggs, parmesan, garlic, Italian seasoning, minced onion, salt, and pepper.
Shape into balls: Use a 1½-tablespoon cookie scoop (I used this one) and place each meatball onto a plate or baking sheet.
Brown the meatballs: Heat the olive oil in a skillet over medium heat. Gently stir-fry the meatballs on all sides, but don’t cook them fully. Transfer the meatballs to a plate. Drain the fat from the skillet.
Cook the garlic and deglaze: Cook the garlic for 30 seconds in the remaining oil. Pour chicken broth and deglaze the pan by scraping up any browned bits.
Finish the sauce: Lower the heat to medium-low and whisk in heavy cream, sun-dried tomatoes, parmesan, Italian seasoning, red pepper flakes, salt, and pepper.
Return meatballs to the skillet: Add the meatballs to the skillet and simmer until fully cooked. Garnish and serve.

Close-up of creamy Tuscan marry me chicken meatballs in sauce, garnished with herbs and sun-dried tomatoes, with one meatball being lifted by a spoon.

Substitutions and Variations

Different dairy: Replace the cream with full-fat canned coconut milk, regular milk or unsweetened almond milk.
Flavor add-ins: Include spinach, kale, mushrooms, bell peppers, or baby corn. Add some almond flour or chopped pork rinds for a little extra crunch.
Protein swaps: Ground turkey, ground beef or Italian sausage will work.
Sun-dried tomato substitutions: Use a jar of bruschetta or canned diced tomatoes instead.
Baked chicken meatballs: As an alternative, make the sauce and bake it slowly in the oven rather than cook it on the stovetop.

Three "marry me" chicken meatballs topped with creamy Tuscan sauce and herbs on a white plate. A pot and a glass of milk are in the background, adding a warm, inviting touch to this delightful meal.

Serving Suggestions

Appetizer: Start with these arancini, my chickpea flatbread, or this easy tomato and burrata salad with pesto.
Main: For the perfect cozy meal, serve your marry me meatballs over mashed potatoes or fluffy rice. They’re also great with zucchini noodles, green beans or steamed broccoli florets. A simple salad can lighten the richness of this great recipe.
Dessert: End with a lemony mascarpone cake or these little Italian doughnuts.

Marry Me chicken meatballs in a creamy sauce, garnished with chopped basil and sun-dried tomatoes, with a spoon drizzling sauce over one savory bite.

How to Store Creamy Tuscan Meatballs

Store: The leftover chicken meatball recipe can be stored in an airtight container in the fridge for up to 3 days.
Freeze: I don’t recommend freezing the meatballs in the sauce since dairy doesn’t freeze well. However, you can fully cook the meatballs without the sauce, allow them to cool, and then freeze them for up to 3 months. I recommend storing them with parchment paper between each layer, sprayed first with cooking spray to prevent sticking.
Thaw: When you’re ready to cook, thaw the meatballs overnight in the fridge. Make the sauce fresh in a skillet, add the thawed meatballs, and cook until warmed through.
Reheat: Reheat on the stove with a splash of chicken broth and cream to thin the sauce.

Meatballs in a creamy Tuscan sauce (the beloved marry me chicken), garnished with sliced basil in a metal pan, with grated cheese and a milk pitcher nearby.

Top Tips

Make any size meatballs you like: Minis are delicious as an appetizer. Just remember they will cook quicker than full-size meatballs.
Thicker sauce? If your sauce seems too thin, let it simmer for a few minutes to thicken, or whisk in a bit more grated parmesan.
Simmer for perfection: Allow the meatballs to simmer in the sauce rather than boil too rapidly.
Control the heat: If you prefer a milder dish, skip the red pepper flakes or reduce the amount to avoid too much spice.
Don’t overwork the meat: When mixing the chicken, breadcrumbs, and other ingredients, gently combine them to avoid tough meatballs. Overmixing can make them dense.

Marry me chicken meatballs simmered in a creamy sauce with diced tomatoes and basil.

Creamy Tuscan Chicken Meatballs FAQs

How can I lighten up the sauce?

For a lighter version, you can substitute heavy cream with Half u0026 Half or a plant-based cream alternative. The sauce might not be as thick, but it will still taste great.

Can I make this recipe dairy-free?

Yes! You can use dairy-free cream and dairy-free parmesan alternatives. Look for options like cashew cream or coconut cream (for a more neutral taste) and add a pinch of nutritional yeast for a cheesy flavor.

How spicy is this dish?

The dish is mildly spiced, but you can adjust the heat by adding or leaving out the red pepper flakes. If you prefer more heat, add extra red pepper flakes.

A plate of marry me chicken meatballs in creamy sauce garnished with herbs. Nearby are fresh basil leaves, a small bowl of Parmesan, a bowl of sun-dried tomatoes, and a striped cloth.

Marry Me Chicken Meatballs Recipe

5 from 1 vote

Marry Me Chicken Meatballs

This recipe for marry me chicken meatballs combines rich sundried tomatoes in a creamy sauce plus loads of other classic Italian flavors.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients 

For the Meatballs:

For the Sauce:

Instructions 

  • Combine chicken, panko, eggs, grated parmesan, garlic, Italian seasoning, dried minced onion, salt, and pepper in a large mixing bowl.
  • Using a 1½-tablespoon cookie scoop, shape the mixture into balls and place on a plate.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides for 3 to 5 minutes; do not cook them fully.
  • Transfer meatballs to a clean plate, and set aside. Drain fat from the skillet.
  • Add remaining tablespoon of olive oil to the skillet. Add garlic and cook until fragrant, about 30 seconds.
  • Pour in chicken broth, and use a wooden spoon to deglaze the pan, scraping any bits stuck to the bottom.
  • Turn the heat to medium-low, and add heavy cream, sun-dried tomatoes, grated parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Whisk for 1 or 2 minutes.
  • Add meatballs back to the skillet and simmer for 10 to 15 minutes, or until the meatballs are fully cooked.
  • Garnish with fresh basil and shredded parmesan cheese. Serve immediately.

Notes

Make any size meatballs you like: Minis are delicious as an appetizer. Just remember they will cook quicker than full-size meatballs.
Thicker sauce? If your sauce seems too thin, let it simmer for a few minutes to thicken, or whisk in a bit more grated parmesan.
Simmer for perfection: Allow the meatballs to simmer in the sauce rather than boil too rapidly.
Control the heat: If you prefer a milder dish, skip the red pepper flakes or reduce the amount to avoid too much spice.
Don’t overwork the meat: When mixing the chicken, breadcrumbs, and other ingredients, gently combine them to avoid tough meatballs. Overmixing can make them dense.

Nutrition

Calories: 724kcal | Carbohydrates: 19g | Protein: 44g | Fat: 54g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 309mg | Sodium: 1397mg | Potassium: 1495mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1605IU | Vitamin C: 30mg | Calcium: 355mg | Iron: 4mg
Like this recipe? Rate and comment below!

Whip up marry me chicken meatballs and have dinner ready in just 35 minutes. These tender chicken meatballs in a creamy, flavorful sauce are absolutely delicious. The recipe delivers a perfect blend of comfort food with a gourmet twist, combining bold sun-dried tomatoes, Italian herbs, and parmesan cheese for an unforgettable, comforting dish.

Other Chicken Recipes to Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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5 from 1 vote

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1 Comment

  1. 5 stars
    The creamy Tuscan chicken meatballs were a hit at dinner! Juicy, flavorful, and that sauce is just drool-worthy. Highly recommend this recipe!