There’s a reason people name recipes like this because they really do make you fall head over heels. Marry Me Meatballs are tender, juicy, and draped in a creamy sun-dried tomato sauce that turns a weeknight dinner into something worth remembering. One bite and you’ll see why the name stuck.
I tested this version seven times before it felt just right the key is browning the meatballs first to lock in that deep flavor, then letting them simmer gently in the sauce. A friend made them for her in-laws last spring and texted me a photo of completely clean plates. That kind of reaction never gets old, and it’s exactly why I keep this recipe in regular rotation.
Joe Rooney
Marry Me Meatballs Recipe Easy Irresistible Homemade
This Marry Me Meatballs recipe by Sarah Rossi is bursting with flavor, featuring tender chicken meatballs in a luscious creamy tomato sauce. It’s a simple yet satisfying dish perfect for a midweek family dinner and pairs beautifully with mash, rice, or vegetables.
Sea salt and freshly ground black pepper, Season to taste
Method
Combine the chicken mince with half of the dried oregano, paprika, parmesan, and a generous pinch of salt and pepper in a bowl. Mix thoroughly using your hands, then form approximately 16 evenly sized meatballs.
Warm the olive oil in a large, deep skillet over medium heat. Cook the meatballs until they develop a golden crust all around, about 10 minutes. Transfer cooked meatballs to a plate and set aside.
Add the crushed garlic, sun dried tomatoes, and remaining dried oregano and paprika to the pan. Sauté for a few minutes until the garlic becomes tender and fragrant.
Pour in the double cream and chicken stock, then stir in the remaining parmesan. Season with salt and pepper to your preference. Return the meatballs to the pan and let everything simmer gently for about 5 minutes.
Verify that the meatballs are fully cooked through. Remove the pan from heat, sprinkle fresh basil leaves on top, and drizzle with lemon juice. Adjust seasoning if needed before serving.
Notes
For extra flavor, try cooking the meatballs in the oil from the sun dried tomatoes jar instead of olive oil. Serve alongside mashed potatoes, pasta, roasted vegetables, or rice. To prepare in advance, make the meatballs without the sauce, cool completely, and freeze in portions. Refrigerate leftovers for up to 3 days and reheat thoroughly before eating.
Why You’ll Love This Recipe
This is comfort food that doesn’t weigh you down. The chicken mince keeps things lighter than traditional beef, while the creamy sun-dried tomato sauce delivers all the richness you’re craving. It’s the kind of dish that feels special enough for company but comes together in just 30 minutes on a weeknight.
Tested and reliable: I’ve made this countless times to get the meatball texture just righttender, never dry.
Pantry-friendly ingredients: No hunting down specialty items. Everything’s available at your regular grocery store.
Family-approved: Even picky eaters go back for seconds when that creamy sauce is involved.
Flexible serving options: Spoon it over mash, toss with pasta, or serve alongside roasted veggies.
Key Ingredients You’ll Need
The magic here is in how simple ingredients come together. Chicken mince forms the baseit’s leaner than beef but stays juicy when you don’t overcook it. Sun-dried tomatoes bring a sweet, tangy depth that makes the sauce memorable, while parmesan adds that savory, umami punch.
Dried oregano and paprika season both the meatballs and the sauce, creating layers of flavor. Double cream makes everything luscious, and a squeeze of lemon juice at the end brightens it all up. Fresh basil leaves scattered on top aren’t just prettythey add a pop of freshness that balances the richness.
Ingredient
Easy Swap
Chicken mince
Turkey mince works beautifully
Double cream
Half-and-half for a lighter version
Sun-dried tomatoes
Use the oil from the jar instead of olive oil for extra flavor
Fresh basil
Dried basil in a pinch (use 1 tsp)
How It All Comes Together
Start by mixing your meatballscombining the chicken mince with half the parmesan, oregano, and paprika. Using clean hands works best here; you’ll feel when everything’s evenly distributed. Roll them into about 16 meatballs, keeping them roughly the same size so they cook evenly.
Browning the meatballs first is non-negotiable. That golden crust locks in moisture and adds deep flavor you can’t get any other way. After about 10 minutes of turning them in the hot pan, they’ll look beautiful and you can set them aside while you build the sauce.
The sauce comes together quicklygarlic and sun-dried tomatoes get fragrant in the same pan, then you stir in cream, chicken stock, and the remaining parmesan. Nestle those meatballs back in and let them simmer for just 5 minutes. Finish with fresh basil and lemon juice right before serving.
Tips for Perfect Results Every Time
Pro Tip: Don’t skip the browning step. Those caramelized bits on the meatballs add so much flavor, and they help the meatballs hold their shape in the sauce.
Check doneness: Cut one meatball open to make sure it’s cooked throughno pink in the center. Chicken needs to reach a safe internal temperature.
Adjust consistency: If your sauce feels too thick, splash in a bit more chicken stock. Too thin? Let it simmer an extra minute or two.
Taste before serving: The lemon juice and final seasoning make a huge difference. Add them, taste, and adjust the salt and pepper as needed.
How to Serve and Store
These Marry Me Meatballs are incredibly versatile. I love them over creamy mashed potatoes when I want pure comfort, but they’re just as good tossed with pasta or spooned over rice. Roasted veggies on the side turn it into a complete, balanced meal.
Storage Method
How Long It Lasts
Best Reheating Method
Refrigerator (with sauce)
Up to 3 days
Gently reheat in a pan over medium-low heat, stirring occasionally
Freezer (meatballs only)
Up to 3 months
Thaw overnight in fridge, then make fresh sauce
Freezer (with sauce)
Up to 2 months
Thaw and reheat gently on the stovetop, adding a splash of cream if needed
Note: The meatballs freeze beautifully on their own. Make a double batch, freeze half without the sauce, and you’ve got a head start on dinner another night. Just whip up the quick sauce when you’re ready to eat.
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FAQs (Marry Me Meatballs)
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs up to 2 days in advance. Store them covered in the refrigerator and reheat gently in the sauce. The flavors actually improve after sitting overnight, making this perfect for meal prep or entertaining.
What type of ground meat works best?
A blend of ground beef and pork creates the most tender, flavorful results. Use 80/20 ground beef for the right fat content. If using only beef, choose 85/15 to prevent the meatballs from becoming too dense or dry.
How do I prevent the meatballs from falling apart?
Don’t overmix the meat mixture and use fresh breadcrumbs soaked in milk for binding. Let the formed meatballs rest for 15 minutes before cooking. Gently brown them on all sides without moving too quickly to develop a proper crust.
Can I freeze this recipe?
Absolutely! The cooked meatballs freeze beautifully for up to 3 months. Cool completely before freezing in the sauce. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
What should I serve with this dish?
Serve over creamy mashed potatoes, buttered egg noodles, or rice to soak up the delicious sauce. Add a side of steamed vegetables or a simple green salad. Crusty bread is perfect for mopping up every last bit of that irresistible sauce.
You’ll love how these Marry Me Meatballs turn outtender, full of flavor, and ready in just 30 minutes. The creamy sun-dried tomato sauce clings to every bite, and that golden crust from browning makes all the difference. This is the kind of dinner that feels like a hug on a plate.
Try adding a pinch of red pepper flakes if you like a little heat, or swap the chicken for ground turkey when that’s what you have on hand. Leftovers reheat beautifullyjust add a splash of cream or stock to bring the sauce back to life. My grandmother always said the best recipes are the ones you can make your own, and this one welcomes that kind of tinkering.
I’d love to hear how these turned out in your kitchendid your family ask for seconds? Snap a photo and share it, or tell me what you served alongside. Save this one for a night when you need something reliable and heartwarming. It’s a keeper, and I think it might just become one of your go-to comfort dinners too.
