Marry Me Meatballs

These tender, flavorful meatballs are cooked in a creamy, savory sauce with Parmesan cheese, sun-dried tomatoes, garlic, and herbs, creating a dish so delicious, it might just inspire a marriage proposal! Perfect for cozy nights in or special occasions, Marry Me Meatballs can be made with your choice of chicken, beef, or pork, allowing you to customize the flavor to suit your taste.

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You will love my Marry Me Salmon, Marry Me Chicken Soup, and Marry Me Chicken Pasta, too!

Key Ingredients

• Ground Beef, Turkey, or Chicken- Brandi’s Hack: If you want to save time, look for pre-cooked meatballs in the frozen section of the grocery store.
• Breadcrumbs- Only needed if you’re making homemade meatballs.
• Egg- Only needed if you’re making homemade meatballs.
• Garlic- Brandi’s Hack: Grab pre-peeled garlic in the grocery store.
• Spinach
• Sundried Tomatoes
• Cream
• Broth
• Parmesan Cheese
• Butter
• Flour
• Spices

Why is it Called Marry Me?

This dish features tender meatballs cooked in a rich, creamy sauce infused with sun-dried tomatoes, garlic, and herbs. The name means that the dish is so delicious it could inspire someone to put a ring on it (I know that’s right)! The sauce is a creamy blend that coats the meatballs perfectly.

What Type of Meat to Use

You can use ground chicken, turkey, beef, or pork. Ground chicken and turkey are lean options that will work for this recipe. Using either of these is great, because it will help balance out the calories and fat present in the cream sauce. I use ground beef because it’s easy to find and affordable. Use what will work best for you.

Beef and pork are great options for really tender and juicy meatballs. Since this dish is drenched in a cream sauce, this will also accent chicken and turkey well, which have a tendency to dry out.

How to Make Marry Me Meatballs

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. In a large mixing bowl, combine ground meat, breadcrumbs, egg, Italian seasoning, smoked paprika, salt, and pepper.
2. Take about 1–2 tablespoons  of the mixture and form a ball. Continue until all the mixture is used, making even-sized meatballs for uniform and even cooking.
3. Pan sear/simmer, bake, or air fry the meatballs.
4. Place a saucepan or skillet on the stove at medium heat. Add butter and allow it to melt.
5. Once the butter has melted add in flour and stir. This will create a roux that will thicken the cream sauce.
6. Add in heavy cream, garlic and grated Parmesan reggiano. Stir until combined.
7. Add spinach and sundried tomatoes and stir. Cook until the spinach has wilted and the cream sauce is smooth.
8. Add the cooked meatballs to the pan with the sauce. Serve.

Bake or Pan Fry the Meatballs

Either method will work for this recipe! You can also use the air fryer. If you want to save a little time, you bake or air fry the meatballs. Prepare the cream sauce while the meatballs cook and once they are done, you can pair them with the sauce. (The recipe below includes the instructions for how to perform each of these methods).

I make this a one-pot dish. I pan fry, then simmer the meatballs in the same pan I make the cream sauce. 

Parmesan Reggiano Cheese

For best results I recommend you use the cheese labeled Parmesan Reggiano. It comes in a block and you grate it (this doesn’t take long). It adds a richer, more complex flavor compared to regular parmesan. Parmigiano-Reggiano, often called the “King of Cheeses,” is an Italian cheese that’s aged longer (usually 12 to 36 months), which gives it a deeper, nuttier, and more savory flavor.

Parmigiano-Reggiano has a granular texture that melts smoothly into the sauce, creating a silkier consistency. This is different than regular parmesan, which is drier or less refined in texture, affecting the creaminess of the dish.

Parmigiano-Reggiano is a protected designation of origin (PDO) product, meaning it’s made using traditional methods and strict quality standards in specific regions of Italy. Regular parmesan, especially pre-grated varieties, can be mass-produced with fewer regulations, resulting in less flavor and a more generic taste.

How to Prevent Dry Meatballs

• Use Fatty Meat: Choose ground meat with a slightly higher fat content. If you’re using ground beef, go for an 80/20 mix (80% lean, 20% fat) rather than leaner cuts. If you’re using chicken or turkey, the meatballs (alone) will likely be dry.
• Don’t Overmix the Meat: Overmixing compacts the meat, making meatballs dense and tough. Mix the ingredients gently until just combined. I use a silicone spoon to do this.
• Include a Binder: Don’t skip the egg and breadcrumbs. Binders like eggs and breadcrumbs are essential for holding the meatballs together and preventing them from becoming tough.
• Simmer in Sauce: For extra moisture, finish cooking the meatballs in the sauce. This allows the meatballs to absorb the flavors and moisture from the sauce, resulting in a juicier texture.

How to Ensure the Meatballs Don’t Fall Apart

• Chill the Mixture: (I only do this if I encounter issues while trying to form the meatballs). After mixing, let the meatball mixture rest in the refrigerator for 15–30 minutes. Chilling firms up the fats, which helps the meatballs hold their shape better during cooking.
• Handle Them Gently While Forming: When shaping the meatballs, avoid pressing too hard or compacting the meat. Gently roll the meatballs in your hands just until they’re formed to avoid making them dense and crumbly.
• Don’t Overcrowd the Pan: When pan-frying, avoid overcrowding as it makes it hard to turn them without breaking. Give each meatball space to brown properly.
• Bake on a Rack (if Baking): Use a wire rack on a baking sheet to allow air to circulate around the meatballs, which helps them keep their shape without sitting in excess fat.
  

What to Do if the Sauce is Too Thick

The sauce will thicken up more and more as it stands. This is a good thing because it allows you to reheat the sauce without worrying that it will become too thin. Serve this dish immediately for best results. If your sauce starts to thicken, add a few drops of liquid and stir to thin it out. You can use cream, milk, broth, water, etc. Add more spices to suit your taste if you need it.

How to Substitute Heavy Cream

You can use half-and-half as a 1:1 ratio substitute. It’s a mix of milk and cream, so it provides a creamy texture but with less fat than heavy cream. The sauce will still be rich, but lighter, and not as thick.

Plain Greek yogurt will give the dish a tangier flavor and a creamy consistency. You can use 1/2-3/4 cup. Be sure to add it off the heat (or on low heat) to avoid curdling. This option is lower in fat and adds some protein.

Full fat coconut milk is a 1:1 substitute for heavy cream. Coconut milk or cream offers a dairy-free alternative with a rich, creamy texture. It will add a subtle coconut flavor to the dish.

What Type of Pan to Use

I use a 12 inch cast iron pan because it’s large enough to cook all of the meatballs at once, and I can cook the sauce in the same pan. You can also use a nonstick skillet.

Substitutions and Add-ins Ideas

• Cherry or grape tomatoes
• Roasted red peppers
• Basil
• Parsley
• Thyme
• Oregano
• Kale
• Mushrooms
• Zucchini
• Bell Peppers
• Red Pepper Flakes
• Lemon Juice
• Capers
• Olives

How to Store

You can store leftovers tightly covered and sealed for 3-4 days.

How to Reheat Leftovers

Stovetop: Place the meatballs and sauce in a skillet over low to medium heat. Add a splash of broth, cream, or milk to help rehydrate the sauce if it has thickened too much. Cover the skillet with a lid and heat for 5–10 minutes, stirring occasionally, until the meatballs are heated through.

Microwave: Microwave on medium heat in 1-minute intervals, stirring in between, until the meatballs are hot. Add a splash of milk, cream, or broth if the sauce seems too thick or dry.

Freezing

You can freeze the meatballs in the cream sauce for 2-3 months for optimal freshness. Defrost in the fridge overnight and reheat using either method listed above. Since the sauce is made with dairy, you will notice separation when you reheat.

Pair With These Recipes

Buttermilk Mashed Potatoes
Chipotle Rice Recipe
Air Fryer Asparagus
Mashed Sweet Potatoes and Brown Sugar
Roasted Ranch Potatoes with Seasoning
Southern Cooked Cabbage
Air Fryer Garlic Green Beans