A lightened up twist on a classic! These marry me chicken meatballs are easy to make and so delicious. Meatballs simmer in a creamy ricotta sauce with sun-dried tomatoes and spinach.
Marry Me Chicken Meatballs
I love the flavors of Marry Me Chicken, but I'm not a fan of all the extra steps! I wanted a version that skips the pounding and dredging entirely.
And that's why these Marry Me Chicken Meatballs came to life. Not only can I prep the meatballs ahead of time, but they're much easier to eat than chicken breasts!
In this version, I use ricotta instead of heavy cream. Cherry tomatoes add a pop of sweetness!
Key Ingredients
- Ground chicken - Theres no need to dredge or pound it! Just throw it in a bowl. Super easy!
- Quick oats - Be sure to use quick oats. They're thinner than rolled oats and work well as a binder. They blend right in, so you won’t even notice them.
- Chicken stock - For the sauce! I buy reduced sodium chicken stock so it's not too salty. It's a staple in so many recipes, so I always make sure to have some on hand.
- Spinach - I've also used Swiss chard from my garden! Both work great.
- Tomatoes - If possible, buy cherry tomatoes! They're naturally sweeter than grape tomatoes and have thinner skins. One way to tell is they're typically rounder than grape tomatoes.
- Sun-dried tomatoes - Mine were not packed in oil, but in a bag. I bought a big bag at Costco for a great deal.
- Ricotta - This is what makes the creamy sauce! For best results, use full-fat ricotta cheese.
- Parmesan - It's important to use shredded parmesan, not grated. Grated parm tends to clump, not melt properly.
Instructions
Before you start, preheat your oven to 350 degrees Fahrenheit.
- Make the meatballs - Mix all the ingredients with your hands. A portion scoop makes forming the meatballs super easy! You can buy one on Amazon for less than 10 bucks.
- Brown the meatballs - You don't want to cook them all the way through. Just brown both sides. They will finish in the oven!
- Add stock and veggies - Add the stock, garlic, and spinach around the meatballs. Let the spinach wilt, then add the cherry tomatoes and sun-dried tomatoes.
- Add cheese - Now for the cheese! This is what thickens the sauce. Dollop the ricotta around the meatballs. Add a generous layer of parmesan. Don't forget to stir the dollops into the stock a little bit.
- Bake - Let the meatballs bake until the tomatoes shrivel and sweeten, the cheese melts, and the chicken cooks all the way through, about 20 minutes.
Recipe Tips
- Be sure to use a large skillet with a wide surface area. I used a 12-inch skillet. This allows the cheese to melt into the chicken stock.
- Avoid grated parmesan. It has preservatives that cause it to clump. Shredded parmesan is best.
- The chicken won't be cooked when you add all the ingredients. That's how it should be! The chicken will continue to cook in the oven.
Storage Tips
- Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- This recipe tastes just as good, if not better, on day two!
- Reheat leftovers in a microwave-safe bowl until hot throughout.
Easy Dinner Recipes
- BBQ Chicken Flatbreads
- Honey Chipotle Chicken Thighs
- Grilled Chicken Marinade
- Chimichurri Chicken Thighs
Marry Me Chicken Meatballs
A lightened up twist on a classic! These marry me chicken meatballs are easy to make and so delicious. Meatballs simmer in a creamy ricotta sauce with sun-dried tomatoes and spinach.
Equipment
- large 12-inch oven-safe skillet
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1 large egg
- ¼ cup shredded parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon Italian seasoning
- ⅓ cup quick-cooking oats
For the sauce:
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 cup chicken stock
- 2 cups baby spinach
- 1½ cups cherry tomatoes
- ½ cup chopped sun-dried tomatoes mine were not packed in oil
- ¾ cup ricotta cheese
- ¾ cup shredded parmesan cheese
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine the ground chicken, egg, parmesan, salt, Italian seasoning, and oats. Use clean hands to mix.
- Use a small portion scoop to scoop the mixture into meatballs. You should get 18 total.
- In a large oven-safe skillet, add the olive oil over medium-heat. Once the skillet is hot and the oil is shimmering, add the chicken meatballs and cook for 3 minutes. Use a small spatula to carefully flip the meatballs over and cook for 2 more minutes. They won’t be fully cooked at this point.
- Add the chicken stock and garlic to the skillet. Add the spinach to the skillet and cook for another minute or two.
- Arrange the tomatoes in the skillet around the meatballs. Add the sun-dried tomatoes.
- Spoon dollops of ricotta cheese around the meatballs. Evenly sprinkle the parmesan on top of all the ingredients. Sprinkle with salt. Gently stir each dollop of ricotta into the chicken stock a bit.
- Transfer the skillet to the oven and bake for 18 to 20 minutes. Serve warm.
Nutrition
Calories: 517kcalCarbohydrates: 20gProtein: 41gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 181mgSodium: 1078mgPotassium: 1451mgFiber: 3gSugar: 8gVitamin A: 2266IUVitamin C: 23mgCalcium: 451mgIron: 4mg
Tried this recipe?Let us know how it was!
Leave a Reply