Marry Me Meatballs Recipe Easy Irresistible Dinner

There’s something about a meatball so tender it practically melts on your fork, swimming in creamy tomato sauce that clings to every curve. Marry Me Meatballs aren’t just dinnerthey’re the kind of meal that makes people lean back in their chairs, close their eyes, and ask for the recipe before they’ve even finished their plate.

I first tested this back in spring 2019 after spotting sun-dried tomatoes at my local H-E-B, tucked next to the olives like they were waiting for me. The trick is browning the meatballs just enough to get that caramelized crust before they finish cooking in the sauceit locks in the juice and builds flavor from the pan up. After ten years of writing about comfort food, I can tell you this one’s earned its name for a reason.

Yesica Andrews

Marry Me Meatballs Recipe Easy Irresistible Dinner

This Marry Me Meatballs recipe is packed with flavor, featuring tender chicken meatballs in a luscious creamy tomato sauce. It’s simple to prepare and perfect for a satisfying family dinner any night of the week.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 512

Ingredients Method Notes

Ingredients

  

• 500 g (18 oz) Chicken mince
• 2 tsp Dried oregano
• 2 tsp Paprika
• 50 g (0.5 cups) Parmesan, Grated
• 1 tbsp Olive oil, See notes
• 3 Garlic cloves, Peeled and crushed
• 150 g (5 oz) Sun dried tomatoes, Roughly chopped
• 150 ml (0.75 cups) Double cream (heavy cream)
• 200 ml (1 cups) Chicken stock
• 15 g (0.5 oz) Basil leaves
• 1/2 Lemon, Juice only
• Sea salt and freshly ground black pepper, Season to taste

Method

 

1. Combine the chicken mince with half of the dried oregano, paprika, and parmesan in a bowl; season generously with salt and pepper, then mix thoroughly with your hands. Shape the mixture into about 16 evenly sized meatballs.
2. Warm the olive oil in a large, deep skillet over medium heat. Cook the meatballs for around 10 minutes, turning occasionally until they develop a golden crust; transfer them to a plate once done.
3. Add the crushed garlic, sun dried tomatoes, and the remaining oregano and paprika to the pan. Let these simmer gently for a few minutes until the garlic softens.
4. Pour in the double cream, chicken stock, and leftover parmesan, seasoning with salt and pepper. Stir to combine, then nestle the meatballs back into the sauce and cook for an additional 5 minutes.
5. Ensure the meatballs are fully cooked through; remove the pan from heat. Scatter basil leaves on top and finish with a squeeze of fresh lemon juice. Adjust seasoning as needed and serve.

Notes

• For an extra depth of flavor, try frying the meatballs in the oil from the sun dried tomato jar instead of olive oil. This dish is excellent alongside mash, pasta, roasted vegetables, or rice. To prepare in advance, make the meatballs without the sauce and freeze portions for later use. Stored leftovers keep well in the fridge for up to 3 days and should be thoroughly reheated before enjoying.

Why You’ll Fall in Love with This Recipe

Here’s what makes this one a keeper: tender chicken meatballs that stay juicy, not dry, thanks to the grated Parmesan mixed right into the meat. The creamy tomato saucerich with sun-dried tomatoes and a splash of lemonclings to every bite like it was meant to be there.

• Quick enough for a Tuesday: From fridge to table in 30 minutes, no elaborate prep required.
• Cozy comfort with a fresh twist: The basil and lemon juice brighten everything just before serving, so it never feels heavy.
• Family-approved: Even picky eaters love meatballs, especially when they’re swimming in sauce this good.
• Flexible serving options: Serve over mashed potatoes, rice, or roasted veggieswhatever you’ve got works beautifully.

What You’ll Need (and Where to Find It)

Everything in this recipe comes from your regular grocery storeno specialty shop required. I always grab my sun-dried tomatoes from the olive bar section at H-E-B or near the jarred peppers. If you buy the kind packed in oil, save that jaryou can use the flavored oil instead of plain olive oil when browning the meatballs for an extra layer of richness.

The chicken mince (ground chicken) is usually near the ground turkey. Parmesan? Go for a block you grate yourself if you canit melts smoother and tastes sharper. Double cream is just heavy cream in the U.S., so grab your usual carton. Fresh basil leaves make all the difference at the end, but if you only have dried, use about a teaspoon instead.

How to Make It (Step by Step)

Start by mixing your chicken mince with half the oregano, half the paprika, half the Parmesan, plus a good pinch of salt and pepper. Use clean handsit’s the easiest wayand roll the mixture into about 16 meatballs. They should be roughly golf-ball sized, big enough to stay juicy but small enough to cook through quickly.

Heat your olive oil in a large deep frying pan over medium heat. Brown the meatballs for about 10 minutes, turning them gently so they get golden all over. Don’t worry if they’re not fully cooked yetthey’ll finish in the sauce. Remove them to a plate, then toss in your crushed garlic, chopped sun-dried tomatoes, and the rest of the oregano and paprika. Let that cook for a few minutes until fragrant.

Pour in the cream, chicken stock, and remaining Parmesan. Stir everything together, nestle the meatballs back in, and simmer for 5 more minutes. Check that the meatballs are cooked through (no pink in the center), then pull the pan off the heat. Finish with torn basil leaves and a good squeeze of lemon juice. Taste and adjust your seasoningsometimes I add an extra crack of black pepper or pinch of salt depending on the stock I used.

Tips for Perfect Results Every Time

• Don’t overcrowd the pan: If your skillet feels tight, brown the meatballs in two batches so they get that caramelized crust instead of steaming.
• Use a spoon to check doneness: Cut one meatball in half after simmeringit should be white all the way through, with no pink.
• Let the sauce reduce slightly: If it looks too thin after adding the cream and stock, let it bubble gently for an extra minute or two before adding the meatballs back.
• Save some pasta water: If you’re serving this over pasta, a splash of starchy pasta water helps the sauce cling even better.

How to Serve and Store

These meatballs are wonderful over creamy mashed potatoes (my personal favorite), but they’re just as happy with rice, pasta, or a pile of roasted veggies. Sometimes I’ll toss in some baby spinach right at the endit wilts into the sauce and adds a pop of color.

Pro Tip: If you’re batch-cooking, make the meatballs but skip the sauce. Freeze them raw or cooked, then whip up a fresh batch of sauce on the night you want to serve them. It takes just 10 minutes and tastes like you started from scratch.

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FAQs (Marry Me Meatballs)

These Marry Me Meatballs come together in just 30 minutes, but they taste like you’ve been simmering sauce all afternoon. The chicken stays tender, the cream clings to every bite, and that bright pop of lemon at the end? Pure magic. You’ll love how it turns outsimple ingredients, restaurant-worthy results.

If you want a little extra depth, toss in a handful of baby spinach or swap the chicken for ground turkey when that’s what you’ve got on hand. Leftovers reheat beautifully with a splash of stock to loosen the sauce. A trick I learned from shopping farmers’ markets: use oil-packed sun-dried tomatoes and save that jarit’s liquid gold for browning vegetables or tossing with pasta later in the week.

I’d love to see how yours turn outtag me if you snap a photo, or tell me what you served them with. Did someone in your life grow up with meatballs like these, rich and creamy and impossible to resist? Make a double batch, tuck some in the freezer, and you’ve got a cozy dinner waiting whenever you need it most.