These Marry Me Meatballs are so irresistibly rich, creamy, and full of flavor that one bite might just earn you a proposal! Tender chicken and pork meatballs are simmered in a luscious sun-dried tomato cream sauce that tastes straight out of a restaurant kitchen. Perfect for weeknights yet impressive enough for date night, this recipe delivers comfort, elegance, and bold Italian-inspired flavor — all in under an hour.

Table of Contents

Why You’ll Love This Recipe

Incredible flavor: The mix of chicken, pork, Parmesan, and sun-dried tomatoes gives these meatballs layers of savory depth.
Creamy, dreamy sauce: A luxurious tomato-cream sauce clings to every bite.
Simple ingredients, big payoff: Everyday staples come together to create a restaurant-worthy meal.
Versatile & crowd-pleasing: Serve over pasta, rice, or mashed potatoes — it’s always a hit.
Perfect for any occasion: Whether it’s a cozy dinner for two or a family feast, these meatballs never fail to impress.

Ingredients Needed

For the Meatballs:

1 large egg, lightly beaten
4 cloves garlic, finely grated
1 lb ground chicken
½ lb ground pork
½ cup panko breadcrumbs
1 tsp crushed red pepper flakes (adjust for spice preference)
½ cup finely grated Parmesan cheese
½ Tbsp fresh thyme leaves (or ½ tsp dried thyme)
Kosher salt, to taste

For the Sauce:

3 Tbsp tomato oil (reserved from sun-dried tomatoes), divided
½ medium yellow onion, finely chopped
¾ cup sun-dried tomatoes, chopped
¾ cup low-sodium vegetable broth (or water)
¾ cup heavy cream (or half-and-half for a lighter version)
¼ cup finely grated Parmesan cheese
½ Tbsp fresh thyme leaves (or ½ tsp dried)
2 Tbsp fresh basil, torn

How to Make Marry Me Meatballs

Step 1: Make the meatball mixture

In a large bowl, combine the beaten egg, grated garlic, ground chicken, ground pork, breadcrumbs, red pepper flakes, ½ cup Parmesan, half of the thyme, and about 1 teaspoon of salt. Use a spatula or clean hands to gently mix — just until combined. Don’t overmix; it keeps the meatballs tender.

Step 2: Shape and chill

Scoop about 1 tablespoon of the mixture and roll into balls. Arrange them on a parchment-lined baking sheet and place in the freezer for 5 minutes to firm up. This step helps them hold their shape while cooking.

Step 3: Brown the meatballs

Heat 2 tablespoons of tomato oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until golden brown on all sides, about 6–7 minutes. Transfer to a plate. They don’t need to be cooked through yet — just browned.

Step 4: Build the flavor base

In the same skillet, heat the remaining 1 tablespoon of tomato oil over medium-high heat. Add the chopped onion and sun-dried tomatoes with a pinch of salt. Sauté until the onions turn soft and translucent, about 7 minutes. Stir in the remaining thyme and cook for another minute to release its aroma.

Step 5: Make the sauce

Pour in the broth and cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook until the sauce slightly thickens — it should coat the back of a spoon (about 3–4 minutes).

Step 6: Combine and finish

Return the meatballs (and any juices) to the skillet. Simmer gently in the sauce until the meatballs are cooked through, about 5 more minutes. Stir in the remaining Parmesan and scatter torn basil on top. Taste and adjust seasoning if needed.

Serving and Storage Tips

To serve:
Pair these creamy meatballs with pasta, rice, mashed potatoes, or a side of crusty bread to soak up every drop of sauce. Garnish with extra Parmesan and basil for a beautiful finish.

To store:

Refrigerate: Keep leftovers in an airtight container for up to 4 days.
Freeze: Store cooked meatballs and sauce in a freezer-safe container for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of cream or broth to revive the sauce.

Helpful Notes

Make it spicier: Add extra red pepper flakes or a pinch of cayenne.
Lighter version: Substitute half-and-half or even evaporated milk for the cream.
No pork? Use all chicken or replace with ground turkey.
Gluten-free option: Swap panko for gluten-free breadcrumbs or almond flour.
Extra flavor boost: Stir in a splash of white wine before adding the broth for a deeper sauce.

Marry Me Meatballs

These creamy, savory Marry Me Meatballs are made with tender chicken and pork simmered in a rich sun-dried tomato Parmesan cream sauce. A restaurant-worthy dish that’s easy enough for weeknights but elegant enough for date night — guaranteed to impress!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 520

Ingredients Method Notes

Ingredients

For the Meatballs

1 large egg, lightly beaten
4 cloves garlic, finely grated
1 lb ground chicken
0.5 lb ground pork
0.5 cup panko breadcrumbs
1 tsp crushed red pepper flakes adjust for spice preference
0.5 cup finely grated Parmesan cheese
0.5 tbsp fresh thyme leaves or ½ tsp dried thyme
Kosher salt to taste

For the Sauce

3 tbsp tomato oil (from sun-dried tomatoes), divided
0.5 medium yellow onion, finely chopped
0.75 cup sun-dried tomatoes, chopped
0.75 cup low-sodium vegetable broth (or water)
0.75 cup heavy cream (or half-and-half)
0.25 cup finely grated Parmesan cheese
0.5 tbsp fresh thyme leaves or ½ tsp dried thyme
2 tbsp fresh basil, torn

Method

Step 1: Make the Meatball Mixture
In a large bowl, combine egg, garlic, ground chicken, ground pork, breadcrumbs, red pepper flakes, Parmesan, thyme, and salt. Mix gently just until combined for tender meatballs.
Step 2: Shape and Chill
Roll mixture into tablespoon-sized balls and place on a parchment-lined baking sheet. Freeze for 5 minutes to firm up.
Step 3: Brown the Meatballs
Heat 2 tablespoons tomato oil in a large skillet over medium heat. Add meatballs and brown on all sides for about 6–7 minutes. Transfer to a plate.
Step 4: Build the Flavor Base
In the same skillet, heat remaining oil and sauté onion and sun-dried tomatoes with a pinch of salt for 7 minutes. Stir in thyme and cook 1 minute more.
Step 5: Make the Sauce
Pour in broth and cream, scraping up browned bits. Simmer gently for 3–4 minutes until slightly thickened. Stir in Parmesan.
Step 6: Combine and Finish
Return meatballs and juices to the skillet. Simmer 5 minutes until cooked through. Stir in basil and adjust seasoning. Serve warm with pasta or rice.

Notes

For a spicier version, add extra red pepper flakes or a pinch of cayenne. To make gluten-free, use almond flour or gluten-free breadcrumbs. For a lighter sauce, swap cream for half-and-half or coconut cream. Serve with pasta, mashed potatoes, or rice — perfect for date night!

Conclusion

If you’re searching for a recipe that’s creamy, comforting, and downright irresistible, these Marry Me Meatballs will sweep you off your feet. Juicy, flavorful, and bathed in a velvety tomato-Parmesan sauce, they’re proof that true love might just start in the kitchen.

Tried this recipe? 💛 Don’t forget to leave a star rating and a comment below — I’d love to hear how it turned out!
Share your delicious results on Pinterest or Facebook, and tell us: Did anyone propose after trying them? 😉

Frequently Asked Questions (FAQ)

Can I use only chicken or only pork?

Yes! The mix of both adds richness, but using all chicken or all pork still works beautifully. For leaner results, stick to all chicken.

Can I make the meatballs ahead of time?

Absolutely. You can roll and refrigerate them for up to 24 hours before cooking, or freeze raw meatballs for up to 2 months.

Why did my sauce separate?

If the heat is too high after adding cream, it can split. Keep the sauce at a gentle simmer and avoid boiling once the cream goes in.

Can I bake the meatballs instead?

Yes! Bake them at 400°F (200°C) for 15–18 minutes, or until golden and cooked through, then add them to the sauce.

Is this recipe freezer-friendly?

Definitely. Freeze the cooked meatballs with sauce in an airtight container for up to 2 months. Thaw overnight and reheat gently.