Jump to Recipe

Creamy, rich, and packed with irresistible flavor, these Freezer-Friendly Marry Me Chicken Meatballs are perfect for busy weeknights or cozy dinners. Just thaw, heat, and prepare to fall in love—again and again.

Screenshot

Freezer-Friendly Marry Me Chicken Meatballs

Taylor Jackzen
Creamy, rich, and packed with irresistible flavor, these Freezer-Friendly Marry Me Chicken Meatballs are perfect for busy weeknights or cozy dinners. Just thaw, heat, and prepare to fall in love—again and again.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

For the Meatballs

  • 1 pound ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup white onion finely chopped
  • 2 cloves garlic minced
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Sauce

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup chicken bone broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup sun-dried tomatoes chopped
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, onion, minced garlic, egg, Italian seasoning, salt, and black pepper. Mix until just combined.
  • Form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned.
  • While the meatballs are baking, heat olive oil in a large skillet over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the chicken broth and bring it to a simmer.
  • Add the heavy cream, Parmesan cheese, red pepper flakes (if using), thyme, oregano, basil, and chopped sun-dried tomatoes. Stir to combine.
  • Simmer the sauce for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
  • Once the meatballs are cooked, add them to the skillet with the sauce. Gently toss to coat the meatballs in the sauce.
  • Let the meatballs simmer in the sauce for an additional 5 minutes to absorb the flavors.
  • Allow the meatballs and sauce to cool completely.
  • Transfer the meatballs and sauce to a freezer-safe container or zip-top bag. Label with the date and contents and freeze for up to 3 months.

Notes

Preparation Suggestion: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish.
Serving Suggestion: Enjoy over pasta or mashed potatoes with a veggie of choice (optional) and fresh basil.