Save It My friend texted me a photo of these chicken meatballs swimming in cream sauce with the caption "marry me," and I thought she was exaggerating until I actually made them. The first time I shaped those little orbs and watched them bake into golden puffs, I knew something special was happening in my kitchen. When that cream hit the skillet and mingled with sun-dried tomatoes, the aroma was so inviting that my roommate literally stopped mid-stride down the hallway asking what smelled like a fancy Italian restaurant. These meatballs aren't just food—they're the kind of dish that makes people lean back from the table and ask for your secrets.
I made this for my partner on our anniversary, and there was this quiet moment where they took the first bite and just paused—not because anything was wrong, but because the flavors were hitting differently than expected. The sun-dried tomatoes gave this subtle tanginess that balanced the richness of the cream, and the parmesan melted into the sauce so seamlessly that it felt like velvet on the tongue. That night, we barely talked, just kept reaching for more with crusty bread, and somehow that silence said everything.
Ingredients
- Ground chicken (500 g): Use freshly ground if possible—it binds better than pre-packaged, and you'll notice the texture is silkier in every bite.
- Egg (1 large): This is your binder; don't skip it or your meatballs will crumble apart in the sauce.
- Panko breadcrumbs (40 g): They keep things light and tender; regular breadcrumbs make them dense and heavy.
- Garlic (5 cloves total): Split between the meatballs and sauce so garlic flavor blooms at different stages.
- Parmesan cheese (70 g total): Use freshly grated, not the pre-shredded kind with anti-caking agents—it melts smoother.
- Fresh parsley (2 tbsp): Adds brightness; dried parsley tastes like dust in comparison.
- Dried oregano (1 tsp): The backbone of Italian flavor in the meatballs themselves.
- Olive oil (2 tbsp): Good quality matters here since you're building the sauce foundation with it.
- Chicken broth (120 ml): This thins the sauce just enough so it doesn't become a paste.
- Heavy cream (120 ml): The magic ingredient that makes these marry-me worthy.
- Sun-dried tomatoes (60 g): Packed in oil and drained; they provide concentrated tomato flavor and a slight chew.
- Italian herbs (1 tsp): A shortcut for oregano, basil, and thyme blended together.
- Chili flakes (½ tsp): Optional, but a whisper of heat cuts through the richness beautifully.
- Fresh basil: Garnish at the very end for brightness and aroma.
Instructions
- Get Your Oven Ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper so cleanup is effortless later. You want everything prepped before you start handling the chicken.
- Build the Meatball Mixture:
- In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, parmesan, parsley, oregano, salt, and pepper, mixing gently until just combined—overworking makes them tough. The mixture should hold together when you squeeze it lightly.
- Shape and Bake:
- Roll the mixture into 16 meatballs about the size of golf balls and arrange them on your prepared sheet. Bake for 15 minutes until they're lightly golden on top and cooked through—you want them firm enough to handle the sauce.
- Build the Marry Me Sauce:
- While meatballs bake, heat olive oil in a large skillet over medium heat and sauté minced garlic for about 1 minute until it's fragrant but not browned. Add sun-dried tomatoes and cook for another minute to release their oils.
- Create the Creamy Base:
- Pour in chicken broth and bring to a gentle simmer, then stir in heavy cream, parmesan cheese, Italian herbs, and chili flakes. Let it simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon.
- Bring It All Together:
- Carefully transfer your baked meatballs into the skillet and spoon the sauce over each one. Simmer gently for 5 to 7 minutes, letting the flavors meld and the meatballs absorb the creaminess.
- Final Seasoning and Serve:
- Taste the sauce and adjust salt and pepper as needed—remember parmesan is salty, so taste before adding more. Ladle into bowls or plates and garnish generously with fresh basil.
Save It There's a moment when you add those baked meatballs to the warm sauce and everything just comes together—that's when you realize this dish is more than the sum of its parts. It becomes the kind of thing people remember, the kind they ask you to make again, the kind that turns a regular dinner into something worth celebrating.
What Makes This Different
Unlike traditional tomato-based meatballs, this version skips the acidic marinara and leans into pure comfort with sun-dried tomatoes and cream. The sun-dried tomatoes bring a concentrated, slightly sweet umami that feels luxurious rather than everyday. It's the difference between cooking to fill your stomach and cooking to make someone feel cherished—this recipe does the latter.
Serving Suggestions
I've served these over fresh pasta, creamy mashed potatoes, and even with just crusty bread for soaking up sauce, and each pairing hits differently. The cream sauce clings beautifully to pappardelle or fettuccine, but if you're in the mood for something starchy and comforting, mashed potatoes are unbeatable. For a lighter approach, serve them over zucchini noodles or simply with a green salad on the side to balance the richness.
Making It Your Own
Once you understand how these work, you can play with variations that still honor the original spirit of the dish. The beauty is in how adaptable the sauce base is—it's a canvas for whatever you're craving that night. Here are some directions to explore:
- Stir in fresh spinach or baby kale during the last few minutes of simmering for hidden greens.
- Add a splash of white wine instead of some broth for a deeper, more sophisticated flavor.
- Use half-and-half or even Greek yogurt instead of heavy cream if you want something lighter but still creamy.
Save It These chicken meatballs are the kind of recipe that earns a permanent spot in your rotation because they're reliable, impressive, and genuinely delicious. Make them this week and watch what happens.
Common Questions About Recipes
- → What type of cheese is used in the sauce?
Grated parmesan cheese adds a rich, savory flavor to the cream sauce.
- → Can I make the meatballs gluten-free?
Yes, substitute regular breadcrumbs with certified gluten-free breadcrumbs.
- → How do I achieve tender meatballs?
Mix the ground chicken gently with eggs, breadcrumbs, and seasonings, then bake until just golden to keep them tender.
- → What sides pair well with this dish?
Serve over pasta, mashed potatoes, or with crusty bread for a complete meal.
- → Can I add vegetables to the sauce?
Yes, adding baby spinach to the sauce provides extra greens and enhances nutrition.