Marry Me Meatballs Recipe

Classic “marry me” flavor envelops tender and juicy chicken meatballs in this take on the internet-famous rich, velvety sun-dried tomato cream sauce. The meatballs boast a lightly crisp exterior that gives way to a moist, flavorful center thanks to ricotta and a nutty Parmesan cheese to enhance their savory depth. 

How do you keep meatballs moist?

The key to moist meatballs is a panade — a mixture of starch and liquid, such as bread and milk — used as a paste and mixed into the meat to lock in moisture. This recipe uses panko (Japanese breadcrumbs) soaked in heavy cream to help keep the meatballs juicy. Whole-milk ricotta is also added to the final mixture for extra tenderness.

What should you serve with these meatballs?

Serve these meatballs over creamy polenta, with roasted veggies, or with a side of buttery garlic bread. 

Notes from the Food & Wine Test Kitchen

Standard ground chicken typically contains a mix of white and dark meat. Packages labeled and sold as “lean” ground chicken are often made only from white meat, which can result in a drier texture. Ground chicken that includes both white and dark meat generally has a bit more fat, helping it stay juicy and tender. 

Make ahead

Make the meatball mixture up to three days in advance. You can leave it unformed or shape it into balls and store them, covered, in the refrigerator. Formed meatballs can also be frozen and stored in zip-lock bags for up to two months. 

This recipe was developed by Melissa Gray Street; the text was written by Andee Gosnell.