last updated on October 30, 2026

I am all for quick weeknight meals, but they still need to taste delicious, and that’s where this dish comes in. Tender chicken meatballs are cooked in a creamy sun-dried tomato and spinach sauce, aka marry me chicken meatballs. They are flavorful, filling, and so yum. Plus it reheats so well so it’s the perfect dish for meal prep.

ingredients needed

ricotta chicken meatballs

1/2 medium yellow onion, diced
1 clove garlic, finely chopped
1 cup panko breadcrumbs
1/2 cup ricotta cheese
1 egg
1 teaspoon kosher salt
1 teaspoon Italian seasoning
1 lb ground chicken
1 tablespoon olive oil

sun-dried tomato and spinach sauce

1 tablespoon olive oil (preferably oil from the jar of sun-dried tomatoes)
1/2 medium yellow onion, diced
2 cloves garlic, finely chopped
1/4 cup julienned sun-dried tomatoes
3 cups spinach
1 cup chicken broth
1/3 cup heavy cream
salt, to taste

for serving

mashed potatoes or rice

why ricotta makes meatballs extra tender

I loveee adding ricotta in my meatballs. Unlike milk or cream, ricotta adds moisture without making the mixture loose or fragile. Its soft, slightly grainy texture melts right into the meat as it cooks, creating meatballs that are incredibly tender and almost pillowy on the inside. Because no one likes a tough meatball! And lean proteins like ground chicken can dry out easily so ricotta is extra helpful here.

how to make marry me chicken meatballs

step 1: make the meatball mixture

In a large bowl, add the diced onion, garlic, panko, ricotta, egg, salt, and Italian seasoning. Use a spoon to mix until evenly combined. Add the ground chicken and gently mix until just incorporated.

Using your hands or a cookie scoop, portion the mixture into about 2-tablespoon-sized meatballs.

step 2: brown the meatballs

Heat a large pan over medium heat. Once hot, add the olive oil. Add the meatballs, working in batches if needed so the pan isn’t overcrowded.

Let the meatballs cook for a few minutes undisturbed, then gently shake the pan to help them roll and brown evenly on all sides. Once nicely seared, remove the meatballs from the pan and set aside.

step 3: build the sauce

In the same pan over medium heat, add the olive oil (using oil from the sun-dried tomato jar if you have it). Add the onion and cook for 3–4 minutes, until softened. Add the garlic and cook for another minute.

Stir in the sun-dried tomatoes and spinach. If the spinach leaves are very large, chop them first. Cook until the spinach wilts down.

step 4: simmer and finish

Add the chicken broth, then return the meatballs to the pan. Simmer until the meatballs are cooked through and reach an internal temperature of 165°F.

Stir in the heavy cream and season with salt to taste. Once everything is combined and warmed through, remove from heat.

Serve over mashed potatoes or rice and enjoy!

substitutions for ground chicken

If you don’t like ground chicken or don’t have any on hand, you can try these instead.

ground turkey: A great one-to-one substitute with a similar lean profile
ground pork: Richer and more indulgent—delicious with the creamy sauce
ground beef: Use 85/15 for best texture and flavor
italian sausage: Skip some of the seasoning (like the italian seasoning and most of the salt) if using sausage, as it’s already well-seasoned

how to store and reheat marry me chicken leftovers

These meatballs store beautifully, making them perfect for meal prep or leftovers.

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze meatballs and sauce together for up to 3 months

To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed. Microwave reheating works too—just cover and heat in intervals to prevent it drying out.

other recipes you’ll love

Ingredients

ricotta meatballs

1/2 medium yellow onion diced
1 clove garlic finely chopped
1 cup panko breadcrumbs
1/2 cup ricotta cheese
1 egg
1 teaspoon kosher salt
1 teaspoon Italian seasoning
1 lb ground chicken
1 tablespoon olive oil

sun-dried tomato and spinach sauce

1 tablespoon olive oil preferably oil from the jar of sun-dried tomatoes
1/2 medium yellow onion diced
2 cloves garlic finely chopped
1/4 cup julienned sun-dried tomatoes
3 cups spinach
1 cup chicken broth
1/3 cup heavy cream
salt to taste

serve with

mashed potatoes or rice

Instructions

Begin by making the meatballs. Add the onion, garlic, panko, ricotta, egg, salt, and Italian seasoning to a large bowl. Use a spoon to mix until combined. Add the ground chicken then mix until combined. Use your hands or a cookie scoop to scoop out the mixture into 2 tablespoon sized balls.
Heat a large pan over medium heat. Once hot, add the olive oil. Add the meatballs, working in batches if needed to not overcrowd the pan. Let the meatballs cook for a few minutes then shake the pan to help the meatballs roll around in the pan and brown evenly. Once the meatballs are evenly seared on the outside, remove from the pan and set aside.
To the same pan, still over medium heat, add the olive oil (if you’re using jarred sun-dried tomatoes, use the olive oil from the jar). Add the onion and cook for 3-4 minutes. Add the garlic and cook an additional minute. Add the sun-dried tomatoes and spinach (if the spinach leaves are very large, you can chop them into smaller pieces before adding). Stir and cook until the spinach has cooked down.
Add the chicken broth then transfer the meatballs back into the pan. Cook until the meatballs are cooked through (they should reach an internal temperature of 165F). Add the heavy cream and salt, to taste. Stir until combined then take the pan off the heat. Serve over mashed potatoes or rice and enjoy!