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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.
How much chicken do you use a pound
Hi Barbara,
This recipe calls for 1 1/2 pounds of chicken. Please let me know if you have any other questions. xx
Is there something I can use in place of the sun dried tomatoes? I’ve never been a fan, but everything else sounds delicious!
Hi Rachael,
To be honest, the sun-dried tomatoes really make this dish…but I think additional tomato paste and cherry tomatoes might also work nicely for you. I hope this helps! xx
This is an absolutely amazing recipe!!! I make it frequently and every time I am still surprised by how good all of these flavors meld together. I have only used chicken but will try pork next time. I also make it low carb by putting it over zucchini, but I have tried it with a nice crusty bread and it is eye-rolling delicious!!! I do use unsweetened coconut milk instead of cream and I love the extra oomph that it gives. THANK YOU!!!!💖
Hi Pamela,
Awesome! Thanks so much for giving this recipe a try, so glad to hear it was a hit!🎄🎁☃️ xxT
I love this recipe! I had frozen left over sauce and was going to make meatballs tonight for it and I couldn’t find my recipe! Thankfully I was able to find it on your site and save it to my new account! I love your recipes! I’m going ask for a cookbook for Christmas!
Hey Tammy,
Fantastic!! I’m so glad to hear this recipe turned out nicely for you, thanks a bunch for making it! Have the best week!🎄☃️ xT
Planning on making these because they sound delicious, but I was wondering if you happen to have a recommendation for baking the meatballs instead and then adding them to the sauce? How long would you recommend leaving them in the oven for?
Love all your recipes sm and thank you!
Thanks so much, Brittany! I would do 30 minutes at 350F. I hope you love this recipe! xx
Thank you so much for taking the time to respond! They turned out great at that temp and time 🙂 Happy Holidays!
I was wondering if the coconut milk changes the flavor of the dish at all. Would love for it to be dairy-free but don’t want to miss the mark on flavor.
Hey Roseanne,
I think there are enough flavors going on in this recipe that the coconut milk would be overpowered. Please let me know if you give this dish a try! xx
I made this with a bit of apprehension because my 6-year-old can be pretty fussy… but he practically inhaled it. The 3-year-old and the adults also really enjoyed it. I served it with tagliatelle.
Hi Zoe,
Happy Weekend! Thanks so much for trying this dish and your comment, love to hear it turned out nicely! xT
I tried to make the balls with shredded cheese (it was mozzerella and a pizza mixture because I thought I had the right cheese…..guess not) and the balls could not hold themselves together very well, but the flavor in this dish is phenomenal! I did however cook the prosciutto in some bacon grease and that was a really good touch!!!
Hi Stephanie,
Thanks for making this recipe and sharing your feedback! Sorry to hear you had some issues with the meatballs, next time you will want to use grated parmesan, that will help to hold the meatballs together. Glad to hear the flavors were enjoyed! xT
Wow! So much flavor in this dish. Great with fresh baked bread or over pasta. Definitely will be added to our list of favorites
Hey Courtney,
Happy Fall Thursday!
Thanks a lot for giving this recipe a try and your comment, so glad it turned out nicely for you! XxT
Can you substitute half and half
Hi Carol,
Sure, that would work for you. Please let me know if you have any other questions, I hope you love this dish! xT
This was delicious! I used bacon because prosciutto is pricey. I’ll definitely make it again! There’s a lot of sauce, so it would be good with some pasta.
Thanks so much, Jen! So glad to hear you enjoyed this recipe, thanks for making it! x
Hi. Making to bring to a NYE party as an appetizer. Can I make day ahead and store in fridge and heat up? Maybe prosciutto day of so it’s fresh.
Reheat in crock pot.
Thoughts?
Hey Andrea,
Totally! Yes, you could definitely warm in the crockpot and then I would just save the prosciutto for serving. I hope this helps! xT
I served this with penne and it was loved by all, even our picky toddler!
Hey Spencer,
Yay!! So glad to hear this recipe was a hit, thanks so much for making it! Have a great day! xT
SO SO SO GOOD. Every morsel was devoured. Did anyone double the sauce? Might that be an option?
Hey Betsy,
Happy Wednesday! I appreciate you trying this recipe and your comment:) Love to hear that it turned out well for you! Sure, you could double the sauce! Xx
Hoping to try this recipe! Are there any substitutes for the wine?
Hey Meg,
Of course, broth will work nicely in place of the wine! Please let me know if you have any other questions! xT
This was a big winner for us. I added gnocchi while it was simmering for the 10 minutes and it was so good!
Hey Sarah,
Happy Sunday! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! xx