MARRY ME CHICKEN MEATBALLS (GF, DF, EGG-FREE)
on Apr 10, 2024, Updated Aug 29, 2024
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When a recipe resonates with you all, I like to think of how I can recreate it so that even more of you can enjoy it! My Marry Me Chicken was one of my top recipes in 2023. You likely saw this recipe create some buzz on the Internet, and my dairy-free, gluten-free version was a huge hit among all of you.
To jazz things up a bit, I transformed my original creation into meatballs. Because what’s more delicious than a plate full of juicy, tender, savory meatballs in a creamy sauce, right??!
The flavor profile of the meatballs mimics the sauce, meaning you’re getting the most bang for your buck out of a few key ingredients. Chopped garlic, sun-dried tomatoes, and fresh basil lead to moist meatballs. Once added to the coconut milk sauce, the flavors really do marry together (*no pun intended*).
Next time you’re looking for a hearty but still healthy dinner recipe, give this a try! I hope you love it as much, if not more, than my original version.
Key Ingredients for Marry Me Chicken Meatballs
A few key ingredients do double duty in the meatballs and the sauce to create a magical final dish!
- Ground Chicken: Any type of ground meat is a great, quick cooking option for busy weeknights. To keep the meatballs intact, I suggest using chilled ground chicken straight from the fridge rather than letting the meat come to room temperature. This helps the meatballs stay rolled into tight balls. I’m sure ground turkey, pork, or even ground beef would be a good substitute here!
- Garlic: This recipe calls for seven (yes, seven!) gloves of garlic. Half is added to the meatball mixture and the other half to the sauce to give it a punch of flavor.
- Sun-Dried Tomatoes: Every time I cook with sun-dried tomatoes, I’m reminded how much of a flavor bomb they are! They’re incorporated into the meatballs to add some extra moisture and the dreamy sauce.
- Spices: The key to a good meatball is to pack it with flavor. Since ground chicken can be somewhat bland, I add a variety of Italian spices — dried onion powder, red pepper flakes, and oregano. And don’t skimp on the fresh basil, if you can. It adds a nice brightness and rounds out the creamy sauce.
- Coconut Milk: To make this recipe entirely dairy-free, I swap the traditionally used heavy cream for full-fat coconut milk. You can use reduced-fat coconut milk or even cream or half-and-half if you’re not dairy-free. Using coconut cream may be too thick for this recipe.
- Chicken Bone Broth: To round out the sauce, chicken bone broth is added to the coconut milk. Chicken bone broth is a nutrient-dense, protein-packed ingredient. You can substitute regular chicken or vegetable broth or stock as well.
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How to Make Marry Me Chicken Meatballs
MAKE THE MEATBALLS
Preheat your oven to 400°F. In a large bowl, combine the ground chicken (make sure it’s chilled), 1/3 cup sun-dried tomatoes, half of the chopped garlic, onion powder, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon oregano, almond flour, 1/2 cup chopped basil, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix gently until combined. Note: Using chilled chicken ensures that the balls stay together during the cooking process.
Using damp hands — I like to coat my hands in avocado oil to avoid the meatballs from sticking —, roll the meatball mixture into 1 ½ inch balls. This is about the size of a golf ball.
Add the meatballs to a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes, then broil for 2 to 3 minutes until golden brown.
MAKE THE SAUCE
When the meatballs have almost finished baking, start making your sauce. Heat a large nonstick skillet over medium heat.
Add the rest of your sun-dried tomatoes, garlic, oregano, and crushed red pepper flakes to the pan. You should have enough oil from the tomatoes, but feel free to add a drizzle if you find it sticking to the pan. Cook for about 1 to 2 minutes, or until fragrant.
Add the coconut milk, bone broth, and nutritional yeast. Stir to combine, and bring to a slow simmer.
In a small glass bowl, combine the arrowroot starch and a few tablespoons of water or broth and whisk until no lumps remain. Whisk the arrowroot slurry into the simmering sauce. Allow the sauce to thicken, and stir in the remaining fresh chopped basil.
Once the meatballs have finished broiling, remove them from the oven and add them to the sauce, stirring gently to coat. Simmer for a few minutes so all the flavors can combine before removing from the heat.
Serve over mashed potatoes, rice, or pasta of choice, and enjoy!
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Top Asked Questions for Marry Me Chicken Meatballs
Here are the top questions I’m asked about this chicken meatball dish.
Nutritional yeast is a plant-based alternative to cheese that adds a cheesy flavor, minus the dairy. In this recipe, it replaces parmesan cheese. These flakes are sold in the health foods or baking aisle at most grocery stores, including @wholefoods. If you’re not dairy-free, feel free to use parmesan cheese.
If you’re allergic to nuts, try using oat flour instead. The purpose is to bind the meatballs together.
Cornstarch or tapioca starch can be used as an alternative to thicken the coconut milk-based sauce. Make a slurry using a few tablespoons of broth or water, just as you would with the arrowroot starch.
I love topping these meatballs on a pile of dairy-free mashed potatoes. My mouth is watering just thinking about it! Rice or even gluten-free pasta would be equally delicious.
Other Saucy Dairy-Free Chicken Recipes You’ll Love
- Dairy-Free Marry Me Chicken
- Saucy Braised Chicken Tacos
- Creamy Lemon Pepper Chicken (Dairy-Free)
- Saucy Soy-Free Teriyaki Chicken Thighs
- Sticky Honey Garlic Chicken Thighs
MARRY ME CHICKEN MEATBALLS
Ingredients
- 2 pound ground chicken (see note)
- 7 cloves garlic, grated or minced (divided)
- 1 cup sun-dried tomatoes in oil, roughly chopped (divided)
- 1 ½ teaspoons onion powder
- ½ teaspoon crushed red pepper flakes (divided)
- 1 cup fresh basil, chopped (divided)
- 1 teaspoon dried oregano (divided)
- ½ cup almond flour
- 13.5 oz can coconut milk
- ½ cup chicken bone broth
- 1 tablespoon nutritional yeast
- Salt and pepper to season
- 1 tablespoon arrowroot starch + 2-3 tablespoons of water or bone broth
Instructions
- Preheat your oven to 400°F.
- In a large bowl, combine the ground chicken, ⅓ cup sun-dried tomatoes, ½ of your chopped garlic, onion powder, ¼ tsp crushed red pepper flakes, ½ teaspoon oregano, almond flour, ½ cup chopped basil, 1 teaspoon salt, and ¼ teaspoon pepper and mix gently until combined.
- Using damp hands coated in avocado oil, roll the meatball mixture into 1 ½-inch balls.
- Add the meatballs to a parchment-lined baking sheet and bake in your preheated oven for 20 minutes. Then, broil for 2 to 3 minutes until golden brown.
- When the meatballs have almost finished baking, start making your sauce by heating a large nonstick skillet over medium heat.
- Add the rest of your sun-dried tomatoes, garlic, oregano, and crushed red pepper flakes to the pan. Add additional oil only if needed. Cook for 1 to 2 minutes until fragrant.
- Add the coconut milk, bone broth, and nutritional yeast, stirring to combine, and bring to a slow simmer.
- In a small glass, combine the arrowroot starch and a few tablespoons of water or broth and whisk until no lumps remain.
- Whisk the arrowroot slurry into the simmering sauce. Allow the sauce to thicken and stir in the remaining fresh chopped basil.
- When the meatballs have finished broiling, remove them from the oven and add them to the sauce, stirring gently to coat.
- Simmer for a few minutes before removing from heat.
- Serve over starch of choice — such as mashed potatoes, rice, or gluten-free pasta — and enjoy!
My daughter introduced us to this amazingly delicious chicken meatball recipe. Great, healthy leftovers is another aspect to this recipe.
SO delicious and easy. My husband and I LOVED it. We had it with white rice. I may add zucchini next time for some extra veggies.
So happy to hear you enjoyed the recipe!! Love the idea of adding zucchini.
Your contagious energy and recipes have been a game changer for me! I was going through a period of just not feeling it in the kitchen. Since trying several of your recipes, cooking is on my mind constantly lol. I would love to make the marry me chicken meatballs and just need a substitute for almond flour (due to son having a nut allergy.)
I appreciate your feedback on this and also any tips/substitutes for recipes with nut flours/butters etc.
Thank you for all your doing to bring the love back into the kitchen!!
Gratefully,
Paula W
Paula this comment just made my day!! I am so happy to hear you are enjoying my recipes and they have given you a renewed excitement for cooking. In terms of an almond flour sub, I would suggest oat flour or cassava! And in place of nut butters I like sunflower and pumpkin seed butters.
Thank you for your kind words and encouragement!
OMG…I was already obsessed with your first Marry Me Chicken recipe, but wow, I love this one even more. I used ground turkey instead, but it would not have mattered which protein. These are decadent and delicious. If you haven’t made them yet, add to your grocery list immediately!
Ahh Jen this makes me so happy!! I’m so glad you enjoyed the recipes! Thank you for taking the time to let me know.