These Marry Me Meatballs are tender, flavorful, and served in a rich, creamy sun-dried tomato sauce that just might win someone’s heart. Made with juicy chicken mince and packed with herbs, Parmesan, and garlic, this quick one-pan meal is a perfect weeknight dinner. Whether served over mashed potatoes, rice, or steamed veggies, it’s a dish that brings comfort and elegance to the table in just 30 minutes.
Why You’ll Love This Recipe
These meatballs are bursting with flavor from a combination of oregano, paprika, sun-dried tomatoes, and Parmesan. The creamy tomato sauce elevates the dish into something truly special, yet it’s incredibly simple to make. With minimal prep and only 20 minutes of cook time, this recipe is ideal for busy evenings. It’s comforting, satisfying, and guaranteed to be a hit with the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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500g (18 oz) chicken mince
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2 teaspoons dried oregano
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2 teaspoons paprika
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50g (½ cup) grated Parmesan cheese
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1 tablespoon olive oil
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3 garlic cloves, peeled and crushed
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150g (5 oz) sun-dried tomatoes, roughly chopped
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150ml (¾ cup) double cream (heavy cream)
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200ml (1 cup) chicken stock
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15g (½ oz) fresh basil leaves
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Juice of ½ a lemon
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Sea salt and freshly ground black pepper, to taste
Directions
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In a large bowl, mix the chicken mince with half of the oregano, half of the paprika, and half of the grated Parmesan. Add a good pinch of salt and pepper.
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Using your hands, form the mixture into around 16 evenly sized meatballs.
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Heat olive oil in a large deep frying pan over medium heat. Fry the meatballs for about 10 minutes, turning occasionally, until they’re golden brown on all sides. Remove them to a plate.
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In the same pan, add the garlic, sun-dried tomatoes, and the remaining oregano and paprika. Sauté for a few minutes until the garlic softens.
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Pour in the cream and chicken stock, then stir in the remaining Parmesan. Season with salt and pepper.
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Return the meatballs to the pan and simmer for another 5 minutes, or until the meatballs are cooked through.
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Remove the pan from heat, scatter the basil leaves over the top, and finish with a squeeze of fresh lemon juice. Adjust seasoning if needed and serve.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
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Make it spicy: Add red chili flakes or a pinch of cayenne for heat.
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Use turkey : Ground turkey can be swapped in for chicken.
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Add veggies: Stir in spinach, kale, or peas during the last few minutes for added nutrition.
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Dairy-free option: Use dairy-free cream and nutritional yeast instead of Parmesan.
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Serve it differently: Try over pasta, in a sandwich roll, or alongside roasted potatoes.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove or in the microwave until heated through, adding a splash of stock or cream to loosen the sauce if needed.
FAQs
Can I use beef or turkey instead of chicken mince?
Yes, both ground beef and turkey work well in this recipe, though the flavor and texture may vary slightly.
Do I need to bake the meatballs instead of frying?
Frying adds great flavor, but you can bake them at 400°F (200°C) for 15–20 minutes if you prefer a lighter option.
What can I serve these meatballs with?
They pair beautifully with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce.
Can I make this ahead of time?
Yes, the meatballs and sauce can be made in advance and stored in the fridge for up to 3 days.
How do I know when the meatballs are fully cooked?
They should be firm, no longer pink in the center, and reach an internal temperature of 165°F (74°C).
Can I use light cream instead of double cream?
Yes, but the sauce may be slightly thinner. You can simmer it a bit longer to thicken if needed.
Are sun-dried tomatoes essential?
They add a rich, tangy flavor to the sauce, but if unavailable, you can use cherry tomatoes or a bit of tomato paste for depth.
How do I make the sauce thicker?
Simmer the sauce uncovered for a few extra minutes or stir in a spoonful of grated Parmesan or a cornstarch slurry.
Is this dish kid-friendly?
Yes, most kids enjoy the creamy sauce and tender meatballs. You can reduce the spices slightly for younger palates.
Conclusion
Marry Me Meatballs live up to their name with irresistible flavor and a rich, creamy sauce that makes them hard to forget. Whether served for a romantic dinner or a comforting family meal, they’re easy to prepare and deeply satisfying. This is one of those dishes that earns a permanent spot in your weekly rotation—and might just spark a few proposals along the way.
Print
Marry Me Meatballs
These Marry Me Meatballs are packed with flavor from juicy chicken mince, herbs, and a rich, creamy sun-dried tomato sauce. Perfect for a cozy midweek dinner served with mash, rice, or vegetables.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 500g (18 oz) chicken mince
- 2 tsp dried oregano
- 2 tsp paprika
- 50g (0.5 cups) Parmesan cheese, grated
- 1 tbsp olive oil
- 3 garlic cloves, peeled and crushed
- 150g (5 oz) sun-dried tomatoes, roughly chopped
- 150ml (0.75 cups) double cream (heavy cream)
- 200ml (1 cup) chicken stock
- 15g (0.5 oz) basil leaves
- 1/2 lemon, juice only
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a mixing bowl, combine chicken mince with half the oregano, half the paprika, half the Parmesan, and a pinch of salt and pepper. Mix well using clean hands.
- Form the mixture into around 16 meatballs of equal size.
- Heat olive oil in a large, deep frying pan over medium heat. Fry the meatballs for about 10 minutes, turning until golden brown on all sides. Remove to a plate.
- In the same pan, add garlic, sun-dried tomatoes, and the remaining oregano and paprika. Cook for 2–3 minutes until garlic is softened.
- Add double cream, chicken stock, and the remaining Parmesan. Season with salt and pepper and stir well.
- Return the meatballs to the pan and cook for another 5 minutes until fully cooked through.
- Remove from heat, sprinkle with fresh basil leaves, and squeeze over lemon juice. Taste and adjust seasoning as needed.
- Serve hot with mashed potatoes, rice, or vegetables.
Notes
- You can substitute chicken mince with turkey if desired.
- Use a non-stick pan to avoid sticking when browning the meatballs.
- This dish pairs wonderfully with crusty bread to soak up the creamy sauce.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
