If you love the viral Marry Me Chicken, wait until you try these chicken meatballs. They’re soft, juicy, and simmered in a rich, creamy tomato sauce that tastes like it came from a fancy restaurant.

Marry Me Chicken Meatballs

The twist? They're stuffed with sundried tomatoes, garlic, parmesan, and fresh herbs—making them perfect for both weeknight dinners and special occasions.

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Ingredients

Garlic – I always say, if a recipe only calls for one clove… double it. Here, three cloves is just right. It adds boldness and a cozy warmth that’s so good with the cream.
Sundried tomatoes – These are the MVP. They bring sweetness, tang, and umami that plain tomatoes just can’t match. I chop them super fine so they melt into the sauce and give it a restaurant-level flavor.
Tomato paste – A little bit of this thick paste goes a long way. It deepens the color and adds a slow-simmered richness—without having to wait hours.
Chili flakes – Totally up to you, but I love adding just a pinch. It gives the sauce a little edge without overpowering it. You can always sprinkle more on top later.
Lemon juice – Don’t skip this! Just a splash cuts through the richness and balances everything out.
Parmesan – This melts right into the sauce, thickening it up and giving that salty, nutty hit that takes it from “good” to “you’ll lick the pan.”
Salt – Go easy until the end—you already have salt from the stock and cheese. I usually give it a final taste right before serving and adjust as needed.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Marry Me Chicken Meatballs

Mix the meatballs: In a large bowl, mix together the chicken, parmesan, chopped sundried tomatoes, garlic, thyme, salt, pepper, egg, panko, and herbs. Mix well so the flavor is in every bite.
Shape: Wet your hands lightly, then form into 12 meatballs (about 2 tablespoons each). Tip: If time allows, chill them for 30 minutes to help them keep shape.
Brown the meatballs: Heat a skillet over medium-high with sundried tomato oil. Brown the meatballs for about 8 minutes, flipping to get golden all over. Don’t worry about cooking through—they’ll finish in the sauce. Set aside.
Build the sauce: In the same skillet, sauté garlic with chopped sundried tomatoes and a pinch of salt. Stir in tomato paste for 1 minute.

Add the liquids: Pour in the chicken stock, thyme, chili flakes, lemon juice, coconut milk, and parmesan. Stir until smooth and bring to a simmer.
Simmer with meatballs: Add the browned meatballs back in. Simmer for about 10 minutes until cooked through and the sauce thickens slightly.
Garnish and serve: Spoon the creamy sauce over the meatballs, scatter fresh herbs on top, and serve however your heart desires—over rice, with mashed potatoes, or mopped up with focaccia.

Tips

Use other meats – Ground turkey, pork, or even a plant-based mix works here.
No ground chicken? – Blitz boneless thighs in a food processor.
Dairy-free? – Coconut milk works beautifully here.
Boost the greens – Toss in spinach or kale when adding the coconut milk.

Freezing And Storing Instructions

To Store. Let leftovers cool, then store in the fridge for up to 4 days. Reheat in the skillet or microwave.
To Freeze. You can also freeze cooked meatballs in the sauce for up to 2 months.
To Make Ahead. Brown the meatballs and store in the fridge for up to 3 days. Sauce can be made ahead too!

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Marry Me Chicken Meatballs (in Creamy Tomato Sauce)