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Easy & Creamy Marry Me Chicken Meatballs

Tender chicken meatballs smothered in a luscious, creamy sauce, perfect for family gatherings and heartwarming meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 meatballs
Course: Dinner, Main Course
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cream cheese, softened
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust according to preference.
For the Sauce
  • 1 cup heavy cream
  • 1 cup chicken broth
  • for garnish Fresh parsley Adds flavor and color.

Method
 

Preparation
  1. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, softened cream cheese, egg, minced garlic, Italian seasoning, and salt and pepper. Mix well until all ingredients are fully integrated.
  2. Using your hands, form the mixture into meatballs about the size of a golf ball. This should yield around 12-15 meatballs, depending on your preference.
Cooking the Meatballs
  1. In a large skillet over medium heat, add a little oil and cook the meatballs until they are golden brown on all sides, about 5-7 minutes. Remove them from the skillet and set aside.
Preparing the Sauce
  1. In the same skillet, add the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer and reduce for about 5 minutes.
Combining
  1. Return the meatballs to the skillet, nestling them into the creamy sauce. Let everything simmer together for another 10-15 minutes until the sauce thickens and the meatballs are cooked through.
Serving
  1. Garnish with fresh parsley for a burst of color and flavor. Enjoy your Easy & Creamy Marry Me Chicken Meatballs while they are warm!

Notes

For a lower fat option, substitute ground chicken with ground turkey and replace cream cheese with Greek yogurt. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.