Description

These irresistible Marry Me Meatballs are a delicious blend of ground chicken and pork, seasoned with garlic, red pepper flakes, and fresh herbs, all baked to perfection and simmered in a creamy tomato sauce enriched with sun-dried tomatoes, basil, and Parmesan. Perfectly tender and bursting with flavor, they’re a comforting meal that will have you hooked from the first bite.

Ingredients

Scale

Meatballs

1 large egg (Binds the meat mixture together; a flax egg works for a vegan substitute.)
4 cloves garlic, grated (Adds aroma and depth to flavor; garlic powder can be used in a pinch.)
1 lb. ground chicken (Provides the primary protein; ground turkey or beef are great alternatives.)
1/2 lb. ground pork (Enhances moisture and richness; more ground chicken can be used for leaner options.)
1/2 cup panko bread crumbs (Contributes texture and moisture retention; replace with traditional breadcrumbs if needed.)
1 tsp. crushed red pepper flakes (Provides a kick of heat; adjust based on your spice preference.)
3/4 cup finely grated Parmesan (Delivers creaminess and umami; nutritional yeast offers a dairy-free option.)
1 Tbsp. fresh thyme leaves (Introduces herbal notes; feel free to swap with oregano or basil.)
Kosher salt (Enhances flavor; adjust to taste.)

Creamy Tomato Sauce

3/4 cup chopped sun-dried tomatoes (Brings a tangy sweetness; fresh tomatoes are a fine substitute.)
3 Tbsp. tomato oil (Adds richness to the sauce; use olive oil for a lighter alternative.)
1/2 medium yellow onion, chopped (Offers sweetness and depth; shallots can be used for a milder taste.)
3/4 cup low-sodium vegetable broth (Moistens the sauce; chicken broth adds even more flavor.)
3/4 cup heavy cream (Creates a luscious sauce; coconut cream serves as a dairy-free option.)
2 Tbsp. torn fresh basil (Adds freshness and a pop of color; additional herbs can boost flavor.)

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Instructions

Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, ground pork, grated garlic, panko bread crumbs, crushed red pepper flakes, grated Parmesan, fresh thyme leaves, kosher salt, and large egg. Mix gently but thoroughly until all ingredients are evenly incorporated without overworking the meat.
Form the Meatballs: Using your hands or a small scoop, shape the mixture into approximately 16 evenly sized meatballs, about 1.5 inches in diameter. Place them on a plate or tray ready for cooking.
Brown the Meatballs: Heat 3 tablespoons of tomato oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding, and sear until golden brown on all sides, about 5-7 minutes total. Remove meatballs and set aside.
Sauté Onions and Sun-Dried Tomatoes: In the same skillet, add the chopped yellow onion and sauté until translucent and fragrant, about 3-4 minutes. Add the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavors.
Deglaze and Simmer the Sauce: Pour in the low-sodium vegetable broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the broth to reduce slightly for 2-3 minutes.
Add Cream and Basil: Lower the heat and stir in the heavy cream and torn fresh basil leaves. Bring the sauce to a gentle simmer, stirring occasionally to incorporate the cream.
Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, gently nestling them into the sauce. Cover partially and simmer on low heat for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened to a creamy consistency.
Final Seasoning and Serve: Taste the sauce and adjust salt or seasoning if necessary. Garnish with additional fresh basil or Parmesan if desired. Serve hot over pasta, rice, or with crusty bread to soak up the delicious sauce.

Notes

For a vegan version, substitute the egg with a flaxseed egg and use nutritional yeast instead of Parmesan.
Ground turkey or beef can replace the chicken and pork for different flavor profiles.
If you do not have tomato oil, olive oil works well as a substitute.
For extra heat, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
Sun-dried tomatoes add intense flavor; if using fresh tomatoes, consider roasting them first to concentrate sweetness.
This dish pairs wonderfully with spaghetti, polenta, or even creamy mashed potatoes.
Make sure not to overmix the meatball mixture to keep them tender and moist.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.