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Marry Me Chicken Meatballs

This one-pan Marry Me Chicken Meatballs recipe is the ultimate comfort food! Tender chicken meatballs simmered in a rich sun-dried tomato cream sauce with orzo and spinach — a flavorful, cozy meal perfect for any night of the week.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 542
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil, for frying the meatballs
  • 1 tbsp butter, for frying the meatballs
  • 1 lb ground chicken
  • 1 egg
  • 1 tbsp milk
  • 0.25 cup seasoned Italian breadcrumbs, plus 1 tbsp extra if needed
  • 0.25 cup Parmigiano Reggiano, finely grated
  • 2 tbsp sun-dried tomatoes, roughly chopped
  • 1.5 tbsp fresh basil, finely chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp dried parsley
  • 0.25 tsp thyme
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp butter (for sauce)
  • 4 cloves garlic, minced
  • 1 small yellow onion, roughly chopped
  • 1 cup orzo, uncooked
  • 0.33 cup white wine (such as Chardonnay)
  • 2.25 cups chicken stock, salted
  • 0.75 cup heavy cream (33%)
  • 0.5 cup Parmigiano Reggiano, finely grated (for sauce)
  • 0.33 cup sun-dried tomatoes, roughly chopped
  • 2 cups spinach, roughly chopped
  • 0.5 tsp dried oregano
  • 0.5 tsp dried parsley
  • 0.5 tsp smoked paprika
  • 0.125 tsp nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 fresh basil, for garnish (optional)

Equipment

  • large frying pan
  • Mixing bowl
  • Spatula or Wooden Spoon
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, combine all meatball ingredients and gently mix by hand until just combined. Do not overmix.
  2. Form the mixture into 1-inch meatballs. If too moist, add another tablespoon of breadcrumbs.
  3. Heat olive oil and butter in a large frying pan over medium-high heat. Add meatballs and cook until golden brown on all sides. Remove and set aside (they will finish cooking later).
  4. In the same pan, add 2 tablespoons butter. Sauté garlic and onions for 2 minutes until fragrant. Add sun-dried tomatoes and seasonings; cook 1 minute.
  5. Add orzo and toast for 1 minute. Pour in white wine, simmering lightly to reduce.
  6. Add chicken stock, cover, and simmer until the orzo is nearly cooked and most liquid absorbed. Stir occasionally to prevent sticking.
  7. Stir in heavy cream, spinach, and grated Parmesan. Bring sauce to a simmer.
  8. Return meatballs to the sauce and simmer uncovered 3–4 minutes, until meatballs are fully cooked and sauce thickens.
  9. Garnish with fresh basil and serve immediately.

Notes

If your meatballs are too moist to shape, add another tablespoon of breadcrumbs. Stir the orzo occasionally while cooking to prevent sticking. Garnish with fresh basil before serving. The dish thickens as it cools — add a splash of stock or cream to loosen leftovers when reheating.

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