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A red-handled pot filled with orzo pasta, marry me chicken meatballs, tomato sauce, and fresh basil leaves sits on a gray surface next to a striped kitchen towel, a loaf of bread, and a garlic bulb. A spoon rests in the pot.
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5 from 16 votes

Marry Me Chicken Meatballs

This one-pan Marry Me Chicken Meatballs recipe is an easy way to get a flavourful and comforting meal all in one pan. Tender chicken meatballs smothered in a sun-dried tomato cream sauce will become your new weekly go-to.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: Marry Me Chicken Meatballs, Marry Me Chicken Meatballs Recipe, Marry me Chicken Orzo
Servings: 6 servings
Author: Sammy Montgoms

Equipment

  • 1 Large frying pan

Ingredients

Chicken Meatballs

  • 1 tbsp olive oil for frying the meatballs
  • 1 tbsp butter for frying the meatballs
  • 1 lb ground chicken
  • 1/4 cup + 1 tbsp seasoned Italian breadcrumbs
  • 1/4 cup parmigiano reggiano finely grated
  • 1 tbsp milk
  • 2 tbsp sun-dried tomatoes roughly chopped
  • 1½ tbsp fresh basil finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/4 tsp thyme

Everything Else You'll Need

  • 2 tbsp butter
  • 4 garlic cloves minced
  • 1 small yellow onion roughly chopped
  • 1 cup orzo uncooked
  • 1/3 cup white wine chardonnay
  • 2¼ cup chicken stock salted
  • 3/4 cup heavy cream 33%
  • 1/2 cup parmigiano reggiano finely grated
  • 1/3 cup sun-dried tomatoes roughly chopped
  • 2 cups spinach roughly chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • fresh basil optional to garnish

Instructions

  • Prepare the meatballs: in a medium sized bowl combine all of the meatball ingredients. Using your hands, gently mix to combine.
    Don't over mix.
  • Fry the meatballs: using your hands, role the meatballs into one inch round balls.
    Sammys tip - if the meatballs appear too moist and you are having trouble forming them into balls, add another tablespoon of breadcrumbs.
    In a large frying pan set to medium/high heat, add the olive oil and butter.
    Once the butter melts add your meatballs and fry on all sides until golden brown. Remove the meatballs from the pan, and set aside until ready to use.
    Sammy's tip: don't worry about fully cooking the meatballs during this step as they will finish cooking in the sauce.
  • Prepare the sauce: in the same saucepan set to medium heat, add 2 tbsp of butter.
    Next, add the garlic and onions and cook for 2 minutes or until fragrant.
    Add the sun-dried tomatoes and the remaining seasonings and let cook for one minute.
  • Cook the orzo: add the uncooked orzo to the pan, and gently toast for 1 minute.
    Next, add the white wine, and bring to a light simmer to allow the wine to slightly reduce.
    Add your chicken broth, cover and let simmer until the orzo is nearly cooked and the majority of the broth has been absorbed.
    Sammys tip: stir the orzo every few minutes to avoid it from sticking to the bottom of the pan.
  • Finish the meatballs: add the heavy cream, spinach and parmigiano reggiano and mix to combine.
    Bring the sauce to a simmer.
    Return the meatballs to the sauce and let simmer for 3-4 minutes uncovered, or until the meatballs are fully cooked and the sauce has thickened.
  • Serve: garnish with fresh basil and serve immediately.

Nutrition

Calories: 542kcal | Carbohydrates: 40g | Protein: 28g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 904mg | Potassium: 1002mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1948IU | Vitamin C: 9mg | Calcium: 244mg | Iron: 3mg
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