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5 from 2 votes


There easy gluten-free, dairy-free, and egg-free chicken meatballs are tossed in an irresistibly creamy and flavorful sauce that will have your whole family coming back for seconds!


  • 2 lbs ground chicken see note 1
  • 7 cloves garlic grated or minced (divided)
  • 1 cup sun-dried tomatoes in oil roughly chopped (divided)
  • 1 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes divided
  • 1 cup fresh basil chopped (divided)
  • 1 tsp dried oregano divided
  • 1/2 cup almond flour
  • 13.5 oz can coconut milk
  • 1/2 cup chicken bone broth
  • 1 tbsp nutritional yeast
  • salt and pepper to season
  • 1 tbsp arrowroot starch + 2-3 tbsp of water or bone broth


  • Preheat your oven to 400
  • In a large bowl, combine the ground chicken, 1/3 cup sun-dried tomatoes, 1/2 of your chopped garlic, onion powder, 1/4 tsp crushed red pepper flakes, 1/2 tsp oregano, almond flour, 1/2 cup chopped basil, 1 tsp salt, and 1/4 tsp pepper and mix gently until combined
  • Using damp hands ( like to coat my hands in avocado oil) roll the meatball mixture into 1 1/2 inch balls
  • Add the meatballs to a parchment-lined baking sheet and bake in your preheated oven for 20 minutes then broil for 2-3 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 (the tomatoes should have enough oil but feel free to add a drizzle of oil here as needed) and cooked for 1-2 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 tbsp of water or broth and whisk until no lumps remain
  • Whisk the arrowroot slurry into the simmering sauce and 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 and enjoy!


Note 1: I prefer to use chilled ground chicken straight from the fridge for this recipe instead of letting the meat come to room temperature like I usually would. I find this helps the meatballs stay roll into tight balls.

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  1. 5 stars
    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!

  2. 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!!

    Paula W

    1. 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!

  3. 5 stars
    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.

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