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These Marry Me Chicken Meatballs are quick, easy, and so delicious! Pan-seared Italian-seasoned chicken meatballs in a creamy sun-dried tomato sauce are cooked together with crispy prosciutto for a quick dinner made in one skillet. Serve this dish with crusty bread to soak up all that yummy sun-dried tomato sauce. Everyone at the dinner table loves these saucy Italian meatballs; this meatball recipe never disappoints!
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Ingredients
- Oil-packed sun-dried tomatoes
- Ground chicken (or ground turkey)
- Basil pesto
- Italian seasoning
- Red pepper chili flakes
- Salt and black pepper
- Grated parmesan cheese
- Prosciutto, torn
- Salted butter
- Shallot, chopped
- Garlic, chopped
- Tomato paste
- Dry white wine
- Heavy cream or canned full fat coconut milk
- Fresh basil, for serving
- Olive oil
- Kosher salt and black pepper
Kitchen Supplies
- large skillet
- large bowl
- teaspoons
- serving plates + forkes and knives + napkins
I’m always looking for new ways to recreate our favorite dishes. Making meatballs allows you to really enhance the flavor of chicken.
If you love a saucy meatball, this recipe is for you! I took inspiration from the popular “marry me” chicken and created meatballs with a similar flavor and sauce. They turned out so delicious. They’re drenched in a creamy sun-dried tomato sauce with plenty of parmesan cheese and yummy Italian seasonings.
Here are the details
Step 1: make the meatballs
I love to use ground chicken or pork for this recipe, but I’m sure that beef would be great too.
Now the seasonings: basil pesto and Italian seasoning. Then mix in some parmesan cheese as well.
Mix everything together and roll it into meatballs.
Step 2: cook the prosciutto + meatballs
Next, crisp the prosciutto in a large skillet. When the prosciutto is crispy, add the meatballs and start cooking them.
Once the meatballs are seared all over, this is when you can add the wine and the cream.
Step 3: finish and serve
Let the meatballs simmer in the sauce over medium heat, then finish with Parmesan and those yummy sun-dried tomatoes.
Serve these meatballs topped with freshly grated parmesan cheese and basil.
This dish is fresh, vibrant, and full of Italian flavors, yet still cozy. It’s
perfect for these early spring days when we’re craving a pop of fresh color!
My only recommendation is to serve this dish with some kind of crusty bread. It could be garlic, homemade, or something from the store. Either way, add some bread. It’s ideal for scooping up the meatballs and all the sauce in this dish.
Yummy!
Looking for other easy weeknight dinners? Here are some favorites.
Creamy White Bean Noodle Soup with Rosemary Bacon.
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make this Marry Me Chicken Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Marry Me Chicken Meatballs
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 1 1/2 pounds ground chicken
- 2 tablespoons basil pesto
- 2 tablespoons Italian seasoning
- chili flakes
- salt and black pepper
- 1 cup grated parmesan cheese
- 3 ounces prosciutto, torn
- 2 tablespoons salted butter
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup heavy cream or canned full fat coconut milk
- fresh basil, for serving
Instructions
- 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.2. Add the chicken, pesto, 1 tablespoon Italian seasoning, chili flakes, salt, pepper, and 1/2 cup parmesan to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 15-16 meatballs).3. Cook the prosciutto in the skillet with the reserved oil until crispy, 5 minutes. Remove the prosciutto and set aside. To the skillet, add the meatballs. Sear until crisp, about 5 minutes, turning them 2-3 times.4. Add the butter, 1 tablespoon Italian seasoning, the shallots, and garlic. Mix in the tomato paste. Then season with chili flakes. Add the wine. Bring to a boil, cook for 3-5 minutes, then add the cream and sun-dried tomatoes. Simmer for 10 minutes until the sauce thickens. Sprinkle over 1/2 cup parmesan. 5. Serve the meatballs topped with prosciutto and crusty bread for dipping…YUM.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Very, Very delicious, rich, decadent recipe. Made this for dinner. Served with toasted baguette. Have to have bread with this for sure! I think this will also make excellent meatball sandwiches from the leftovers!
Hey John,
Happy Sunday!! Thanks a lot for giving this recipe a try, I’m so glad to hear it was a hit! xT
I made this last night and my husband couldn’t get enough!! Got some sourdough baguette to go w it!! HBH is my absolute best chef!!
Love to hear this, Maureen! Thanks so much for making this dish and sharing your feedback! Have a great weekend! xT
Hi there,
I just went to print this recipe off and noticed you have a new recipe print format and the HBH name is not listed on the recipe anywhere, unless I have encountered a temporary glitch? You have always listed it on all of your previous formats so I just wanted to bring it to your attention.
I can’t wait to make this & will come back with my review.
Thanks so much for all of the fantastic recipes and have a great weekend!
Hey Lori,
Thanks so much for sharing your feedback! We do have a new print format and will definitely see if we can get the HBH logo back onto the print page. Thanks for letting us know! I hope you love this dish! xT
This recipe on IG shows tomato paste, but that is not on the list of ingredients or steps here…
Someone fixed it! YAY!
Hi Amy,
Thanks for pointing that out! You are going to use 1 tablespoon of tomato paste in step 4. Let me know if you give this dish a try, I hope you love it! xT
Can’t wait to make these! Are you able to give the details of the bread you made ? The buttered ciabatta.
Thanks so much!!
Hey Elizabeth,
Of course, I just did some ciabatta chunks with butter and a sprinkle of garlic seasoning and baked in the oven. Let me know if you give this dish a try! xx
Looks like the tomato paste was omitted on the recipe. Is that not needed?
Hey Sam,
No, you are right:) There’s 1 tablespoon of tomato paste in step 4. Please let me know if you give this recipe a try, I hope you love it! xT
“Mom, this is delicious!” So gratifying to hear – thank you Tieghan 🙂
Aww, love this! Thanks so much, Pauline! I appreciate you giving this dish a try! xT
Fantastic! So flavorful. My husband and toddler devoured these for dinner tonight, will definitely be making them again soon! We paired them with your 5 ingredient beer bread and it was a perfect combo.
Thanks so much Mollie:) So glad to hear your family enjoyed this dish, I appreciate you making it! xT
Delicious and so flavorful…. I doubled the recipe and glad I did! Yet, Another amazing recipe of yours my family loves!
Hey Ellen,
Awesome!! So glad to hear this recipe turned out well for you, thanks a lot for making it! xT
I printed this recipe with the new Jupiter system, and I noticed the printed version did not identify the recipe as being by Tieghan Gerard or from Half-Baked Harvest, which it should.
Hi Earline,
Thanks so much for sharing this feedback! We will look into it:) xx
Hi Tieghan! Any suggestions on what to do about the Parmesan cheese if I’m trying to make this dairy free? Maybe omit the cheese and add some nutritional yeast or something? I’ll definitely sub the coconut milk for the cream, as you’ve suggested. Can’t wait to try!
Hey Megan,
Yes, I think nutritional yeast would be a great option for you! Let me know how this dish turns out, I hope you love it! xT
I admire you Tieghan for being so gracious when some of the reviewers are so cranky, entitled and rude. You handle it with style. Hats off to you!
Thank you, Darla:)
This looks absolutely delicious and I am definitely going to make it. My slight concern is the serving size. Is it really going to make 15 or 16 tablespoon sized meatballs and if so, is 2 or 3 meatballs each really a filling portion? Has anyone else with a greedy family tried this yet? I’m tempted to double-up but I don’t want to make myself unnecessary work. (I’m lazy as well as greedy)
I use a 2 tablespoon cookie scoop when I make meatballs and I typically get 20 out of a pound of meat, so I think it’ll make more than that since it’s 1.5 pounds. You could also add one egg and a half cup of bread crumbs to the meatball mix for binder and it would stretch the meatballs to make more. I make a lot of meatballs because they are my toddler’s favorite, so I try a lot of different recipes. I even add 1/2 cup shredded carrots or zucchini to the mix all the time. Hope this helps.
Thanks for sharing Sarah!!
I always make the meatballs larger because we’re greedy too. The sauce sounds really rich and filling. I’m in.
Thanks so much Elizabeth! Yes, this will definitely make 15-16 meatballs. As for the serving size, lol I can see where you are coming from, I have a big family of eaters. So I would say you just need to know your group and either have sides to go with this, serve with crusty bread and a salad, etc. I hope this helps! xx
Could you use ground lamb?
Hey Becky,
Sure, ground lamb sounds like a great idea here! Let me know if you give this dish a try! xT
This sounds like a dream!! My kiddos would love this – is it okay to omit the wine when I make it for them? Is there a kid friendly sub?
Thanks so much Vicki!! Of course, you could use broth in place of the wine, that will work nicely for you! I hope you love this dish! xT
Could I use ground turkey? And instead of bread as a side, how would this be over creamy polenta?
Your instructions say in line 1 AND 2 to chop the sundried tomatoes and set aside. I wish I could put this in flashing neon lights: hire a professional proofreader/editor!
I think your recipe looks spot on. We are grownups and we can handle a repeated step. 🙂 You’re actually a human and we love that about you!
I’ve never posted before but I was so shocked by your rude comment, Melanie, I felt compelled. Didn’t you learn at a young age, if you don’t have anything nice to say, don’t say anything at all. Shame on you. It’s not hard to be kind. Give it a try.
Agreed. A little kindness and (when it comes to cooking) a bit of common sense, can go a long way. Tieghan’s classy response made my heart happy. ❤️
Lisa, I was not purposely being rude. I admire Tieghan and her recipes (I have made tons of them and have her cookbooks). It’s just that most of her online recipes lately have blatant errors, whether it’s missing ingredients in the ingredient list, errors in the cooking instructions, an ingredient shown in the photos that’s not listed in the ingredient list, or grammatical errors in general. I work in the publishing industry and I can tell you that every chef we work with has a professional editor. Take a look at any other famous chef’s website and tell me if you have ever seen any errors. A professional in any industry that consistently has errors in their work loses credibility.
Hi Melanie,
Yes, ground turkey would be great to use here! Totally, serving this over polenta sounds yummy! I hope you love this recipe:) xx
Could you use red wine instead of white wine?
Hi Nicolette,
I personally think white wine is the best option for this dish:) Please let me know if you have any other questions! xT