Effortlessly Delicious: Creamy Marry Me Chicken Meatballs with Sun-Dried Tomatoes & Spinach

A lightened-up, flavorful twist on a beloved classic, these marry me chicken meatballs offer all the irresistible taste with a fraction of the fuss. Tender, juicy meatballs simmer to perfection in a rich, creamy ricotta sauce, bursting with the sweet tang of sun-dried tomatoes and the vibrant freshness of spinach. This one-pan wonder is so easy to make and utterly delicious, it’s sure to become a cherished recipe in your kitchen.

Why Marry Me Chicken Meatballs Are a Weeknight Hero

The original “Marry Me Chicken” recipe became an internet sensation for a reason: its incredibly rich, garlicky, and creamy sauce with sun-dried tomatoes is absolutely divine. However, traditional versions often involve extra steps like pounding and dredging chicken breasts, which can be time-consuming and a little messy for a busy weeknight. I adore those classic flavors but wanted a simpler, more approachable rendition that skips the fuss entirely.

And that’s precisely how these Marry Me Chicken Meatballs came to life. This recipe transforms the beloved dish into an easy, one-pan meal that doesn’t compromise on flavor. Not only can you prep the meatballs ahead of time, making dinner even more seamless, but they are also much easier to eat than large chicken breasts, especially for families or entertaining. Each bite offers a perfect balance of tender chicken, creamy sauce, and bursts of vibrant flavor.

In this streamlined version, we opt for creamy ricotta cheese instead of heavy cream, creating a luscious sauce that’s still incredibly indulgent but feels a touch lighter. Sweet cherry tomatoes are added to the mix, providing a delightful pop of freshness and natural sweetness that beautifully complements the savory elements.

Essential Ingredients for Perfect Marry Me Chicken Meatballs

Crafting these delectable meatballs requires a few key ingredients, each playing a crucial role in building the signature “Marry Me” flavor profile and ensuring a tender, juicy texture. Here’s a closer look at what you’ll need:

• Ground Chicken: The foundation of our meatballs! Using ground chicken eliminates the need for pounding and dredging chicken breasts, simplifying the entire process. Just mix it in a bowl, and you’re good to go.
• Quick Oats: These are essential as a binder for the meatballs, helping them hold their shape and stay moist. Be sure to use quick oats, not rolled oats or steel-cut oats, as their finer texture blends seamlessly into the mixture without being noticeable in the final product. They also contribute to a wonderfully tender meatball.
• Chicken Stock: This forms the flavorful base of our creamy sauce. I recommend using reduced-sodium chicken stock to give you more control over the overall saltiness of the dish. It’s a versatile pantry staple that adds depth to many recipes.
• Spinach: A fantastic way to sneak in some greens! Baby spinach wilts down beautifully into the sauce, adding nutrients and a touch of earthiness. If you have Swiss chard from your garden, it also works wonderfully.
• Cherry Tomatoes: For the best results and a burst of natural sweetness, opt for cherry tomatoes. They are typically sweeter and have thinner skins than grape tomatoes, which means they’ll shrivel and caramelize more effectively in the oven. Look for rounder varieties for that signature cherry tomato sweetness.
• Sun-Dried Tomatoes: These concentrated flavor bombs provide a rich, savory, and slightly sweet depth to the sauce that’s characteristic of the “Marry Me” profile. I used the ones packed in a bag (not oil-packed), often found in bulk at stores like Costco. If yours are oil-packed, drain them well before chopping.
• Ricotta Cheese: This is the secret to our deliciously creamy sauce! Using full-fat ricotta cheese yields the richest, most luxurious texture. Its mild flavor perfectly complements the other ingredients without overpowering them.
• Parmesan Cheese: Crucial for both flavor and thickening the sauce. It’s important to use shredded parmesan, not grated. Grated parmesan often contains anti-caking agents that can cause it to clump and prevent it from melting properly into a smooth sauce. Shredded parmesan melts beautifully, creating a silky consistency.
• Large Egg: Acts as another binder, helping the meatballs stay together and maintain their shape during cooking.
• Kosher Salt & Italian Seasoning: These fundamental seasonings enhance all the other flavors, making the meatballs and sauce truly shine.

Step-by-Step Instructions: Creating Your Marry Me Chicken Meatballs

Get ready to whip up a delicious meal with surprising ease! Before you begin, remember to preheat your oven to 350 degrees Fahrenheit. This ensures it’s ready for the final cooking stage, leading to perfectly cooked and flavorful results.

• Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, egg, shredded parmesan, kosher salt, Italian seasoning, and quick oats. The best way to thoroughly mix these ingredients without overworking the meat is to use your clean hands. Mix just until everything is combined, taking care not to compact the mixture too much, which can lead to tough meatballs. For consistent sizing and even cooking, a small portion scoop (approximately 1.5-2 tablespoons) is incredibly helpful. You can easily find one on Amazon for under $10, and it’s a kitchen tool you’ll use constantly for various recipes!

• Brown the Meatballs: Heat olive oil in a large oven-safe skillet over medium heat until it’s shimmering. Carefully place the formed chicken meatballs into the hot skillet in a single layer. You want to brown both sides for about 3 minutes per side, developing a lovely golden crust and locking in flavor. It’s important to remember that you’re not aiming to cook them all the way through at this stage; they will finish cooking in the oven, ensuring they remain moist and tender.

• Build the Sauce Base: Once the meatballs are lightly browned, add the chicken stock and minced garlic to the skillet. The stock will help deglaze the pan, picking up all those delicious browned bits from the meatballs. Stir in the fresh spinach, allowing it to wilt down into the liquid for about a minute or two. Next, nestle the cherry tomatoes and chopped sun-dried tomatoes around the meatballs.

• Add the Cheeses: Now for the magic that creates our incredibly creamy sauce! Spoon generous dollops of ricotta cheese around the meatballs, allowing them to nestle into the chicken stock. Then, add a generous, even layer of shredded parmesan cheese over all the ingredients. Gently stir each dollop of ricotta into the chicken stock a little bit; this helps it begin to melt and thicken the sauce evenly as it bakes.

• Bake to Perfection: Transfer the skillet to your preheated oven. Let the meatballs bake for approximately 18 to 20 minutes. During this time, the cherry tomatoes will beautifully shrivel and intensify in sweetness, the cheeses will melt into a rich, cohesive sauce, and the chicken meatballs will cook all the way through, becoming incredibly tender and infused with all the wonderful flavors. Serve warm and prepare for rave reviews!

Expert Tips for the Best Marry Me Chicken Meatballs

Achieving restaurant-quality Marry Me Chicken Meatballs at home is easier than you think with these helpful tips:

• Choose the Right Skillet: It’s crucial to use a large, oven-safe skillet with a wide surface area, ideally a 12-inch skillet. This allows for proper browning of the meatballs without overcrowding them, and also provides ample space for the cheese to melt evenly into the chicken stock, creating that perfectly creamy sauce.
• Shredded Parmesan is Key: As mentioned, always opt for shredded parmesan over pre-grated varieties. Grated parmesan often contains cellulose or other anti-caking agents that can prevent it from melting smoothly, resulting in a clumpy, grainy sauce. Freshly shredded parmesan will melt beautifully and integrate seamlessly into your creamy sauce.
• Don’t Fully Cook Meatballs on the Stovetop: The goal when browning the meatballs is just to create a nice crust and develop flavor. They won’t be cooked all the way through, and that’s exactly how it should be! The meatballs will finish cooking in the oven, ensuring they stay moist and absorb all the delicious flavors of the sauce.
• Avoid Overmixing: When combining the meatball ingredients, mix just until everything is incorporated. Overmixing ground chicken can lead to tough, dry meatballs. Gentleness is key for tenderness.
• Uniform Meatball Size: Using a portion scoop ensures all your meatballs are roughly the same size. This promotes even cooking, so you don’t end up with some overcooked and some undercooked.
• Taste and Adjust: Always taste your sauce before it goes into the oven. You might want to add a pinch more salt, a dash of black pepper, or even a tiny bit of red pepper flakes for a subtle kick.

Serving Suggestions for Your Marry Me Meatballs

These creamy Marry Me Chicken Meatballs are incredibly versatile and pair well with a variety of sides. Here are some delicious ideas to complete your meal:

• Pasta: Toss with your favorite pasta like linguine, fettuccine, or penne to soak up all that incredible sauce.
• Rice: Serve over a bed of fluffy basmati rice, jasmine rice, or even a healthier brown rice.
• Quinoa: For a protein-packed and nutritious option, quinoa is an excellent choice.
• Low-Carb Options: Zucchini noodles, cauliflower rice, or even spiralized sweet potato noodles are fantastic lighter alternatives.
• Crusty Bread: Don’t forget some crusty bread to sop up every last drop of the rich, creamy sauce!
• Creamy Polenta or Mashed Potatoes: For a truly comforting meal, serve over creamy polenta or smooth mashed potatoes.
• Simple Green Salad: A fresh green salad with a light vinaigrette can cut through the richness and add a refreshing element.

Storage and Make-Ahead Tips

One of the best things about these Marry Me Chicken Meatballs is how well they store and even taste better the next day as the flavors meld!

• Refrigerating Leftovers: Transfer any leftover meatballs and sauce to an airtight container and refrigerate for up to 4 days. This recipe truly tastes just as good, if not better, on day two!
• Reheating: For best results, reheat leftovers in a microwave-safe bowl until heated through, stirring occasionally. You can also gently reheat them in a small saucepan on the stove over low heat, adding a splash of chicken stock or water if the sauce has thickened too much.
• Freezing Cooked Meatballs: Once cooled completely, transfer the meatballs and sauce to a freezer-safe airtight container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead Meatballs (Uncooked): You can prepare the raw meatballs and freeze them. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid (flash freezing). Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. You can then cook them from frozen (browning them directly in the skillet might take a little longer) or thaw them in the fridge before cooking.

Variations & Customizations

Feel free to get creative and adapt this recipe to your preferences:

• Add a Kick: For those who love a bit of heat, sprinkle in a pinch of red pepper flakes with the garlic.
• Fresh Herbs: Stir in fresh chopped basil or oregano at the end for an extra aromatic touch.
• Other Greens: If spinach isn’t your favorite, feel free to use finely chopped kale or collard greens. They might require a slightly longer wilting time.
• Mushroom Magic: Sauté some sliced mushrooms with the garlic for an added earthy flavor and texture.
• Cheese Swaps: While ricotta and parmesan are classic, you could experiment with adding a little mozzarella for extra meltiness or a touch of cream cheese for a richer sauce.
• Ground Meat Alternatives: Ground turkey can be easily substituted for ground chicken. If using leaner ground turkey, you might want to add an extra tablespoon of olive oil to the pan when browning or slightly increase the quick oats for moisture. Ground pork could also be used for a different flavor profile.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making these delightful meatballs:

• Can I use ground turkey instead of ground chicken? Yes, absolutely! Ground turkey works perfectly as a substitute. If you’re using very lean ground turkey, consider adding a little extra olive oil to the pan when browning, or a tablespoon more of quick oats to the mixture to ensure the meatballs remain moist.
• What if I don’t have fresh spinach? Can I use frozen? You can! If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible. This prevents your sauce from becoming watery.
• I don’t have sun-dried tomatoes. What can I use instead? While sun-dried tomatoes provide a unique depth of flavor, you can omit them if necessary. For a subtle replacement, a tablespoon of tomato paste might offer a similar concentrated tomato flavor.
• Do I need an oven-safe skillet? Yes, this recipe is designed as a one-pan meal that starts on the stovetop and finishes in the oven. If you don’t have an oven-safe skillet, you’ll need to transfer the browned meatballs and sauce mixture to a baking dish before putting it in the oven.
• Can I make this dairy-free? It would be challenging to replicate the exact creamy texture and flavor without ricotta and parmesan. You might explore dairy-free ricotta alternatives and nutritional yeast for a cheesy flavor, but the results will differ.
• How do I know the chicken meatballs are fully cooked? The internal temperature of chicken should reach 165°F (74°C). You can check with a meat thermometer. However, after 18-20 minutes in a 350°F oven, they should be thoroughly cooked.