Marry Me Meatballs Creamy Sauce

There is just something irresistible about meatballs nestled in a creamy sun-dried tomato sauce—these Marry Me Meatballs bring together tender chicken and pork meatballs with the rich and tangy flavors that made Marry Me Chicken famous in my house. When I want cozy but still need dinner to feel a bit special, this is the dish I turn to for its velvety sauce and crowd-pleasing vibes.

I first whipped this up on a whim for a friend’s birthday and it instantly became our go-to meal for when we want to feel fancy with minimal effort.

Ingredients

• Large egg: beaten to add richness and help the meatballs bind without drying out—look for local eggs for best freshness
• Fresh garlic: adds bold savory flavor—grate for a gentle heat that infuses the mixture
• Ground chicken: a lean protein that makes the meatballs light—buy organic if possible for added flavor
• Ground pork: gives juiciness and flavor—look for pork with some fat for best texture
• Panko bread crumbs: keep meatballs tender and airy—Japanese panko makes them lightest
• Crushed red pepper flakes: for subtle heat—adjust to your spice preference
• Parmesan cheese: provides salty nutty depth—always buy a block and grate fresh if you can
• Fresh or dried thyme: brings herby fragrance—fresh gives a brighter finish
• Kosher salt: to enhance all the other flavors—Diamond Crystal brand is easy to pinch and sprinkle
• Sun-dried tomatoes: deliver tang and sweetness—choose those packed in oil for richer flavor
• Sun-dried tomato oil: the key for a savory base—use all that tomato flavor
• Yellow onion: adds sweet savoriness to the sauce—choose one that feels heavy for its size
• Low-sodium vegetable broth or water: loosens the sauce—start with broth for new cooks for more flavor
• Heavy cream or half-and-half: gives ultimate creaminess—use high-quality dairy for the silkiest sauce
• Fresh basil: for a pop of color and herbal lift—tear right before using for best taste

Step-by-Step Instructions

Mix the Meatball Base:

Combine beaten egg grated garlic ground chicken ground pork panko red pepper half the Parmesan half the thyme and a teaspoon of salt in a large mixing bowl Use a spatula or your hands to make sure everything is fully incorporated so the meatballs hold together

Shape and Chill:

Using damp hands scoop the meat mixture into balls about a tablespoon each Place them spaced apart on a parchment-lined baking sheet Chill in the freezer for 5 minutes just until firm This makes them easier to brown

Brown the Meatballs:

In a large nonstick skillet heat 2 tablespoons sun-dried tomato oil over medium Add chilled meatballs cooking in batches if needed Turn them gently with a spoon or tongs until golden on all sides and cooked through about 6 to 7 minutes Set aside on a plate

Build the Sauce:

Wipe out any excess browning bits if needed Add remaining tomato oil and the chopped onion and sun-dried tomatoes to the same skillet Sprinkle a pinch of salt Cook over medium-high heat stirring occasionally until onion is soft and golden about 7 minutes Stir in remaining thyme cook another minute

Simmer and Thicken:

Pour in broth then heavy cream Scrape the pan to mix any flavorful bits Let the mixture come to a gentle simmer and reduce for 3 to 4 minutes until slightly thickened

Finish and Assemble:

Return meatballs to the skillet tossing gently in the sauce Sprinkle remaining Parmesan over the top and stir Turn off the heat and finish with torn basil for a fresh aroma

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Storage Tips

Once cooled store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stove with a splash of cream or broth to revive the sauce You can freeze cooked meatballs and sauce in portions just thaw overnight in the fridge before warming

Ingredient Substitutions

If you do not have ground pork use all chicken or even ground turkey Dairy-free cream or unsweetened coconut cream can be swapped for the heavy cream and gluten-free panko will work just as well

Serving Suggestions

Serve these meatballs over thick pasta like rigatoni or with toasted sourdough to soak up every drop They even work as an appetizer for a party when skewered with a little fresh basil

Cultural Note

Recipes like this show off the Italian-American way of blending classic flavors into comfort food The creamy sun-dried tomato sauce gives nods to traditional trattoria cooking but in a weeknight-friendly style

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Common Recipe Questions

→ Can I substitute ground turkey for chicken?

Yes, ground turkey can be used instead of chicken for similar texture and flavor. Adjust seasoning as needed.

→ How do I keep the meatballs from falling apart?

Using panko and egg as binders helps the mixture hold its shape. Chilling briefly before cooking also assists.

→ What sides pair well with these meatballs?

Crusty bread, al dente pasta, simple green salad, or roasted vegetables all complement the creamy sauce beautifully.

→ Can these meatballs be frozen?

Yes, cooked meatballs freeze well. Store in an airtight container for up to 2 months. Reheat gently with sauce.

→ Is it possible to make this dairy-free?

Use dairy-free cream and Parmesan alternatives. Check labels on bread crumbs and adjust for flavor balance.

→ Will beef work as a meat substitute?

Yes, ground beef can be swapped for chicken or pork, though the flavor will be slightly richer and more robust.