Marry Me Meatballs (Tender Juicy Beef or Chicken)
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.
Servings 18 meatballs
Calories 653kcal
Ingredients
- 1 ½ pounds ground beef chicken, turkey, or pork You can also use store-bought fully cooked, frozen meatballs. See notes.
- 1 egg
- ¼ cup breadcrumbs
- 1 teaspoon Italian Seasoning
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 teaspoon olive oil
- ½ cup broth
Marry Me Tuscan-Style Cream Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream or half and half
- 3-4 garlic cloves Minced
- 1 - 1 ½ cups grated Parmesan reggiano cheese I used 1 ½ cups.
- ¼ cup diced sundried tomatoes
- 2-3 cups fresh spinach Defrosted and drained if using frozen.
- ½-1 teaspoon Italian Seasoning Adjust to taste.
- ½ cup broth Optional
Instructions
- In a large mixing bowl, combine ground meat, breadcrumbs, egg, Italian seasoning, smoked paprika, salt, and pepper. Do not overmix. This will result in dry meatballs.1 ½ pounds ground beef chicken, turkey, or pork, 1 egg, ¼ cup breadcrumbs, 1 teaspoon Italian Seasoning, ½ teaspoon smoked paprika, salt and pepper to taste
- Take about 1–2 tablespoons (I use a cookie scoop) of the mixture and form a ball. Continue until all the mixture is used, making even-sized meatballs for uniform and even cooking.
Stovetop Meatballs
- Heat olive oil in a large skillet over medium heat. Swirl the oil to coat the pan evenly. I use a 12 inch skillet.1 teaspoon olive oil
- Carefully place the meatballs in the skillet in a single layer, making sure not to overcrowd the pan.
- Sear the meatballs for 2–3 minutes per side, turning gently with tongs or a spatula until all sides are browned. This creates a crust and locks in the juices.
- Once browned, drizzle broth into the pan, reduce the heat to low, cover the skillet, and let the meatballs cook for an additional 10-15 minutes until cooked through. Check for doneness by ensuring the internal temperature (use a meat thermometer) reaches 160 degrees for for beef and 165 degrees for chicken, turkey, or pork.½ cup broth
- Remove the meatballs from the pan and set them aside.
Baked Meatballs
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or use a wire rack. Arrange the meatballs on the prepared baking sheet in a single layer, leaving a bit of space between each one.
- Bake in the preheated oven for 15–20 minutes, or until the meatballs are browned and cooked through. Check for doneness by ensuring the internal temperature (use a meat thermometer)reaches 160 degrees for for beef and 165 degrees for chicken, turkey, or pork.
Air Fryer Meatballs
- Spray the air fryer basket with cooking oil to prevent sticking or use air fryer parchment paper. Load the meatballs into the air fryer. Do not stack. Cook in batches if needed.
- Cook the meatballs for 8 minutes at 360 degrees.
- Open the air fryer and flip the meatballs. Cook for an additional 5-8 minutes. Check for doneness by ensuring the internal temperature (use a meat thermometer) reaches 160 degrees for for beef and 165 degrees for chicken, turkey, or pork.
Marry Me Sauce
- Place a saucepan or skillet (I use the same pan I used to simmer the meatballs. I leave the drippings from the beef in the skillet) on the stove at medium heat. Add the butter and allow it to melt.1 tablespoon unsalted butter
- Once the butter has melted add in the flour and stir. This will create a roux that will thicken the cream sauce.1 tablespoon all-purpose flour
- Add in the heavy cream, garlic, and grated Parmesan reggiano. Stir until combined.1 cup heavy whipping cream or half and half, 3-4 garlic cloves, 1 - 1 ½ cups grated Parmesan reggiano cheese
- Add the spinach and sundried tomatoes and stir. Cook until the spinach has wilted and the cream sauce is smooth.¼ cup diced sundried tomatoes, 2-3 cups fresh spinach
- Add the Italian Seasoning and taste the sauce repeatedly. Add salt and pepper or adjust the spices if necessary to suit your taste. The sauce will thicken up more and more as it stands. You can add cream, milk, water, or broth to the sauce to thin it out if you wish.½-1 teaspoon Italian Seasoning, ½ cup broth
- Add the cooked meatballs to the pan with the sauce. Serve.
Notes
For frozen meatballs, I do not have any brands to recommend. Follow the instructions on the package for how to prepare them/reheat them. Cook the cream sauce in accordance with the instructions above and pair the meatballs with the sauce.
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.
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.
You can use half-and-half as a 1:1 ratio substitute for heavy cream. 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.
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.
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.
Nutrition
Serving: 4meatballs with sauce | Calories: 653kcal | Carbohydrates: 14g | Protein: 36g | Fat: 51g