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MARRY ME MEATBALLS centered hero view, clean and uncluttered
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
Cook Time 20 minutes
Total Time 30 minutes
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.