There’s something about a meatball drenched in creamy, sun-dried tomato sauce that makes people go weak at the knees. Marry Me Meatballs are tender, juicy, and swimming in the kind of rich, garlicky sauce that makes anyone at the table ask for secondsor your hand in marriage.
I first made these on a chilly November evening in 2009, when my daughter Eleanor brought home a friend who claimed not to like Italian food. One bite, and she looked up with wide eyes and said, “Mrs. Royale, this is magic.” The trick is browning the meatballs just until they’re golden, then letting them finish in the sauce so they stay impossibly soft. After fifteen years of making them for family dinners, I can tell youthey never disappoint.
PrintMarry Me Meatballs Recipe: Easy and Irresistible
Marry Me Meatballs are tender and juicy with a creamy tomato sauce that is full of flavor. This easy recipe is perfect for a midweek family dinner and pairs wonderfully with mash, rice, or veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Family Food
Ingredients
- 500 g 18 oz Chicken mince
- 2 tsp Dried oregano
- 2 tsp Paprika
- 50 g 0.5 cups Parmesan Grated
- 1 tbsp Olive oil See notes
- 3 Garlic cloves Peeled and crushed
- 150 g 5 oz Sun dried tomatoes Roughly chopped
- 150 ml 0.75 cups Double cream heavy cream
- 200 ml 1 cups Chicken stock
- 15 g 0.5 oz Basil leaves
- 1/2 Lemon Juice only
- Sea salt and freshly ground black pepper Season to taste
Instructions
- Combine chicken mince with half the oregano, paprika, parmesan, salt and pepper, then shape into approximately 16 meatballs.
- Warm the olive oil in a large deep pan over medium heat and cook the meatballs until golden all over about 10 minutes, then transfer to a plate.
- Sauté garlic with sun dried tomatoes, remaining oregano, and paprika until the garlic softens, stirring occasionally.
- Pour in cream, chicken stock and the leftover parmesan, season with salt and pepper, stir well, add meatballs back to the pan and cook for another 5 minutes.
- Ensure the meatballs are fully cooked, then remove the pan from the heat, sprinkle basil leaves on top and squeeze lemon juice over before serving.
Notes
- Sun dried tomatoes: You could use the oil in the jar for cooking the meatballs instead of the olive oil for an extra boost of flavour
- Serving suggestions: Enjoy with mash, pasta, roasted veggies or rice
- To batch cook: Make the meatballs not the sauce and once cooled freeze portions in freezer-safe containers for later
- Leftovers keep in the fridge up to 3 days and should be reheated thoroughly
Nutrition
- Calories: 512kcal
- Sugar: 16g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 4g + 12g
- Trans Fat: 0.1g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 160mg
Why This Recipe Works So Beautifully
The secret to these tender meatballs is twofold: using chicken mince instead of beef keeps them soft and delicate, and finishing them in the sauce rather than cooking them dry means they soak up every bit of that creamy, garlicky goodness. The sun dried tomatoes add a sweet-tart depth that transforms ordinary cream sauce into something truly special.
What makes this dish so forgiving is its simplicity. You don’t need fancy equipment or hard-to-find ingredientsjust a good frying pan and about thirty minutes. The meatballs brown quickly, the sauce comes together in one pan, and everything finishes cooking at once. It’s the kind of recipe that feels impressive but never fussy.
- Quick weeknight magic: From prep to plate in 30 minutes
- One-pan wonder: Less washing up, more flavor building
- Crowd-pleaser guarantee: Even picky eaters ask for seconds
Key Ingredients You’ll Need
Each ingredient plays its part in building layers of flavor. The chicken mince stays moist and light, while parmesan adds a salty richness that holds the meatballs together without needing breadcrumbs or eggs. Sun dried tomatoes bring concentrated sweetness, and double cream makes the sauce luxuriously thick.
Don’t skip the fresh basil and lemon juice at the endthey brighten everything and cut through the richness with just the right amount of freshness. The garlic, oregano, and paprika form the aromatic backbone that makes the whole kitchen smell like an Italian grandmother’s house.
| Ingredient | Why It Matters |
|---|---|
| Chicken mince | Stays tender and juicy, absorbs sauce beautifully |
| Sun dried tomatoes | Adds sweet-tart intensity and color |
| Double cream | Creates that silky, marry-me-worthy sauce |
| Parmesan | Binds meatballs and adds savory depth |
| Fresh basil & lemon | Brightens and balances the richness |
How the Cooking Process Works
Start by mixing your meatballs gentlyoverworking the chicken mince makes them tough. Roll them into equal sizes (about sixteen) so they cook evenly, then brown them in olive oil until they’re golden all over. This step builds flavor through caramelization, but they don’t need to cook through yet.
After removing the meatballs, use the same pan to cook the garlic and sun dried tomatoes with the remaining spices. This creates a flavor base before you add the cream and chicken stock. When you return the meatballs to simmer in the sauce, they finish cooking while staying impossibly soft and soaking up all that creamy goodness.
Pro Tip: Use the oil from your sun dried tomato jar instead of plain olive oil for an extra layer of flavor.
Simple Swaps and Tweaks
This recipe adapts beautifully to what you have on hand. If chicken stock isn’t available, vegetable stock works just as well. You can swap dried basil for fresh if needed (use about a teaspoon), though fresh really does make a difference in the final brightness.
| Original Ingredient | Easy Swap |
|---|---|
| Chicken mince | Turkey mince (same tenderness) |
| Double cream | Half cream + half milk (lighter but still creamy) |
| Sun dried tomatoes | Chopped roasted red peppers |
| Fresh basil | Fresh parsley or 1 tsp dried basil |
Serving Suggestions and Storage
These Marry Me Meatballs shine over creamy mash, but they’re just as wonderful with pasta, rice, or roasted vegetables. The sauce clings beautifully to whatever you serve underneath, making every bite rich and satisfying. A crusty piece of bread for soaking up extra sauce never goes amiss either.
Leftovers keep beautifully in the fridge for up to three daysjust reheat gently on the stovetop with a splash of stock or water to loosen the sauce. You can also freeze the cooked meatballs (without sauce) in portions for quick future dinners. When you’re ready, make a fresh batch of sauce and simmer them through.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | Up to 3 days | Store in airtight container with sauce |
| Freezer (meatballs only) | Up to 3 months | Freeze in portions before adding sauce |
| Reheating | 5-7 minutes | Low heat, add splash of stock to loosen |
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( Marry Me Meatballs )
What makes this recipe so special?
The rich, creamy sauce with garlic and herbs creates an irresistible flavor that’s earned its romantic name. The tender meatballs paired with the luscious tomato cream base make it perfect for date nights or special dinners. It’s comfort food that feels elegant enough for any occasion.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs up to 24 hours in advance and store them in the refrigerator. You can also freeze them for up to 3 months after cooking. Just reheat gently in the sauce when ready to serve for best results.
What should I serve with this dish?
Pasta, rice, or crusty bread work beautifully to soak up the creamy sauce. I love serving it over egg noodles or with garlic bread on the side. A simple green salad adds a nice fresh contrast to the rich flavors.
Can I substitute ground turkey for beef?
Absolutely! Ground turkey works well, though the meatballs will be slightly less rich. Add an extra egg and some breadcrumbs to help bind them together. The sauce will still be incredibly flavorful and delicious.
How long will leftovers keep?
Leftovers stay fresh in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve overnight, making this meal even better the next day. Reheat gently on the stovetop or in the microwave.
Why These Marry Me Meatballs Always Feel Like Coming Home
You’ve just made something extraordinary in about half an hour. These Marry Me Meatballs are impossibly tender, swimming in that creamy sun-dried tomato sauce that makes everyone at your table lean in for seconds. The kitchen smells like garlic and basil and pure comfort.
A trick from my own mother’s kitchen: make extra and freeze half before adding the sauce. Then on rushed evenings, you’re halfway to magic. Try them over buttered egg noodles or tucked into soft rolls for the loveliest sandwiches. They reheat beautifully with just a splash of cream.
I hope you’ll share this with someone you lovemaybe the person who always asks what’s for dinner. Did a special dish ever win someone’s heart at your table? I’d love to hear your stories. Save this one for the nights when you need something truly wonderful.
