Marry Me Chicken Meatballs
These Marry Me Chicken Meatballs are an incredible appetizer or weeknight dinner. The tender chicken meatballs are tossed in my outrageous marry me sauce and can be served over pasta or my addictive Lebanese Rice. If you’re enjoying as an appetizer, serve these mini meatballs up with some forks for easy eating. No matter what, they’re delicious.
Why You’ll Love This Recipe
- Easy to share. This recipe can be made into mini meatballs and served as an appetizer or enjoyed as a main meal. I was able to get 30 mini meatballs.
- Easy yet elevated. The silky marry me sauce makes these meatballs feel elevated and gourmet.
- Flavorful. The chicken meatballs are juicy and tender, which pairs perfectly with the marry me sauce.
About Smart Chicken
- For this recipe, I used Smart Chicken’s ground chicken product. The meat cooks up perfectly every time.
- In fact, Smart Chicken is the reason I started eating chicken again after 9 years without meat. Their chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products.
- All Smart Chicken is pure air chilled, without added water. The result is the best-tasting, highest-quality fresh chicken on the market.
- This post is sponsored by Smart Chicken. I was compensated for my time, but all opinions on this lasagna roll up are my own.
Recipe Ingredients
Chicken Meatballs
- Ground Chicken – You will need one pound of Smart Chicken’s ground chicken for this recipe. This will make about 30 (small-sized) meatballs.
- Egg – You’ll need one large egg for the meatball mixture.
- Olive Oil – Add some olive oil to the meatballs. The fat in the olive oil makes the meatballs juicy and tender.
- Spices – Season the meatballs with dried oregano, garlic powder, dried parsley, onion powder, kosher salt, and black pepper.
- Italian Breadcrumbs – Be sure to use Italian breadcrumbs for this recipe. It adds some extra flavor to the meatballs.
- Grated Parmesan Cheese – For this recipe, you’ll need grated parmesan cheese.
- Avocado Oil – Shallow fry the meatballs in avocado oil until golden brown.
Marry Me Sauce
- Avocado Oil – Sauté the onions and garlic in avocado oil. It has a neutral flavor and high smoke point.
- Aromatics – You’ll need diced yellow or sweet onion and minced garlic for this recipe.
- Tomato Paste – The tomato paste adds a depth of flavor that’s irresistible.
- Seasoning – Season with a pinch of kosher salt and a few turns of cracked black pepper.
- Broth – Deglaze the pan with low sodium chicken broth.
- Cream – You’ll need heavy cream for this recipe. Option to use half and half but the sauce will be thinner.
- Cheese – This recipe calls for grated parmesan cheese. Make sure it’s good cheese that melts well.
- Garnish – Garnish this dish with red pepper flakes and chopped Italian parsley.
Variations
- Adjust the size. If enjoying as an appetizer, make the meatballs small and easy to eat. If enjoying as your main meal, you can make them larger.
- Add tomatoes. Option to add cherry tomatoes or drained / chopped sun-dried tomatoes to the sauce if desired.
- Swap the protein. Option to use ground turkey instead of ground chicken.
Expert Tips
- Wet your hands with water before rolling the meatballs. This will prevent the meat from sticking to your hands.
- Do not overcrowd the pan when shallow frying the meatballs. Otherwise, they will not cook properly.
- Place golden brown meatballs on a paper towel to absorb any excess oil.
- If the sauce gets too thick, reduce the heat and add a splash of broth.
- Serve with mini forks for easy eating if serving as an appetizer.
How to Make
Step 1: Preheat the oven to 350 degrees.
Step 2: Combine meatball ingredients.
Step 3: Mix until combined.
Step 4: Roll out the mini meatballs.
Step 5: Saute in a hot pan with avocado oil.
Step 6: Degrease the pan and add the diced onion and garlic. Saute until soft.
Step 7: Add the tomato paste and let it caramelize. Season with kosher salt and cracked black pepper.
Step 8: Deglaze with low sodium chicken broth. Let the broth reduce by half.
Step 9: Reduce the heat to medium, add the heavy cream. Stir well.
Step 10: Add the grated parmesan cheese. Stir until well combined.
Step 11: Nestle the chicken meatballs back in. Cover and bake for 15-20 minutes.
Step 12: Remove from the oven and top with red pepper flakes and chopped parsley. Serve and enjoy.
Frequently Asked Questions
Leftovers can be stored in an airtight container in the refrigerator for three to four days.
Add the sauce, meatballs and a splash of broth or water to a microwave safe dish. Reheat until warmed through. The broth will help reconstitute the sauce, making it creamy again.
Serve over pasta, egg noodles, or Lebanese Rice if enjoying as a main meal.
Other Chicken Meatball Recipes to Consider Trying
Marry Me Chicken Meatballs
Equipment
- 1 mixing bowl for meatball
- 1 oven safe pan with lid. Option to use foil
Ingredients
Chicken Meatballs
- 1 lb. ground chicken, Smart Chicken
- 1 large egg
- ½ cup grated parmesan cheese
- ½ cup Italian breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- few turns cracked black pepper
- ¼ cup avocado oil, fry shallowing frying the meatballs
Marry Me Sauce
- 1 tablespoon avocado oil
- ¾ cup yellow onion, diced small
- 2 cloves garlic, minced
- 1.5 tablespoons tomato paste
- pinch kosher salt , to taste
- few turns cracked black pepper, to taste
- ¾ cup low sodium chicken broth
- ¾ – 1 cup heavy cream
- ½ cup parmesan cheese
- 1 tablespoon Italian parsley, chopped small
- red pepper flakes, optional
Instructions
How to Make
- Preheat the oven to 350 degrees.
Combine the Meatball Mixture
- In a large mixing bowl, combine ground chicken, one large egg, grated parmesan cheese, breadcrumbs, olive oil, kosher salt, onion powder, garlic powder, dried oregano, dried parsley, and a few turns of cracked black pepper. Mix well with your hands and roll out the meatballs. I was able to get 30 mini meatballs.
Shallow Fry the Meatballs
- Next, heat avocado oil in an oven safe pan over medium high heat. Once the oil is hot, sear the meatballs until they’re golden brown on all sides. Do not overcrowd the pan. Place the seared meatballs on a plate lined with paper towel and set aside.
- Once all the meatballs are golden brown, degrease the pan. You can do this by carefully reducing the heat or turning the stove off completely and absorbing the excess oil with a paper towel. Leave behind about 1-2 tablespoons of avocado oil.
Make the Sauce
- Place the degreased pan back on the stovetop over medium high heat. Add the diced onions and minced garlic to the remaining oil. Sauté until fragrant and soft. Next, add the tomato paste. Let the tomato paste caramelize in the pan for 2-3 minutes. Season with a pinch of kosher salt and a few turns of cracked black pepper.
- Deglaze the pan with low sodium chicken broth. Make sure to scrape up and crispy bits from the pan. Once the broth has reduced by half add the heavy cream. Stir well then add the parmesan cheese. Once the cheese is well combined, nestle the meatballs into the sauce making sure they are well coated.
Bake
- Cover with a lid or foil and bake for 15-20 minutes or until the meatballs reach an internal temperature of 165 degrees Fahrenheit to ensure doneness.Remove from the oven and top with red pepper flakes and chopped parsley. Serve and enjoy.
Notes
Leftovers can be stored in an airtight container in the refrigerator for three to four days.