meatball dinner

Looking for easy meatball dinner ideas? Try this simple, 7-ingredient sheet pan meatball dinner. It's delicious and ready in 30 minutes!

Sheet Pan Meatball Dinner Recipe with Buttered Orzo

grape tomatoes

Italian meatballs

olive oil

pepper

orzo pasta

butter

Parmesan cheese

arugula (2 oz.)

Combine meatballs and tomatoes on a sheet pan and drizzle with olive oil and season with pepper. (The meatballs will already be seasoned, so we&#8217;ll add more salt later if needed.) 

Roast until meatballs are heated through and tomatoes have burst, about 20 minutes. Most frozen meatballs are already cooked, so it’s really just getting them nice and hot that’s important. Toss meatballs and tomatoes with arugula, unless you&#8217;re serving it on the side. 

Meanwhile, cook orzo according to package instructions. Drain orzo, stir in butter to coat orzo and sprinkle with Parmesan cheese. 

Serve meatballs and tomatoes over orzo. Top with grated Parmesan cheese, red pepper flakes, and salt to taste. 

These Marry Me Chicken Meatballs feature herb-loaded ground chicken seasoned perfectly with aromatics. The meatballs swim in a saucy, extra creamy sauce loaded with fresh basil and sun-dried tomatoes. It's a meal the whole family will love that whips up in under 1 hour, and it's also dairy-free! Pile these creamy meatballs on top of mashed potatoes or serve with veggies for an easy weeknight-friendly meal!

Creamy Marry Me Chicken Meatballs

chicken

eggs,

breadcrumbs

basil

garlic paste

herbs de provence

onion powder

½ teaspoon smoked paprika

salt & black pepper-

olive oil,

shallot,

tomatoes

dry white wine,

dijon mustard

red pepper flakes

chicken broth

(13.5 ounce) can full-fat coconut milk

basil,

parmesan cheese

Make meatball mixture

In a large mixing bowl, combine the ground chicken, eggs, breadcrumbs, basil, garlic paste, herbs de provence, onion powder, smoked paprika, and salt/pepper- to taste. Mix the meatball ingredients until just combined- careful not to overwork the meat mixture to prevent tough meatballs. 

Shape meatballs

Set aside a large plate/platter. Use a medium spring-loaded scooper to scoop the mixture into golf ball-size meatballs. Then roll the meatball in the palm of your hands just until a smooth shape is formed. Place the formed meatballs on the plate/platter and repeat this process until all meatballs are shaped, you should end up with about 20-23 meatballs.

Brown meatballs

In a large, deep skillet over medium heat, warm up 2 tablespoons of oil (feel free to use the oil from the sun-dried tomato jar or fresh!). Once the oil is shimmering, gently swirl the skillet to evenly coat the bottom. Add the meatballs into the skillet in a single layer, careful not to overcrowd the skillet, work in batches. Brown the meatballs on the bottom until a nice sear appears, about 3-4 minutes. Then carefully turn them onto the other side to brown, about 3-4 minutes. At this stage, the meatballs may not be fully cooked but will finish in the pan sauce later; use a slotted utensil to transfer the browned meatballs to a clean plate/platter. Repeat the process with the remaining half of the meatballs- if your pan looks dry, add a slick more oil into the skillet, only if needed.

Build the marry me sauce

With all browned meatballs set aside, add the shallot into the same pan and cook, stirring often, until tender and translucent, about 5-7 minutes. Then add in the garlic and sun-dried tomatoes, and continue cooking until the garlic is fragrant, about 1-2 minutes. Then stir in the white wine to deglaze, scraping up any bits on the bottom of the pan. Let the mixture cook until the tomatoes slightly soften and get a bit jammy in texture, about 2 minutes. Then stir in the dijon mustard, and add the herbs de provence, red pepper flakes, salt/pepper- to taste, and the broth- stir everything well to fully combine. Let the sauce come up to a simmer, stirring every so often, about 3-4 minutes.

Stir in the coconut milk. Let the sauce come up to a simmer, stirring every so often, about 5-7 minutes.

Bring it all together &amp; finish

Reduce the heat to the lowest setting, add in all the browned meatballs with any residual juices that have been collected along with the fresh chopped basil and parmesan cheese, and gently toss to coat with sauce. Let the meatballs continue cooking with the pan sauce for 10-15 minutes, gently swirling the skillet every few minutes. The sauce will thicken some and the meatballs will finish off and meld with the pan sauce. Then remove from heat. 

Serve

these creamy, marry me chicken meatballs over a bed of fluffy mashed potatoes (or white rice) and garnish with more fresh chopped basil, if desired. Enjoy!

These were delicious. My husband and I loved them and it gave us plenty of leftovers for another meal. Thank you again, Quin!

This came out sooooooo good! I love the meatballs, and that the sauce uses coconut milk instead of heavy cream, which in my opinion tastes so much better and is healthier! 

We'll definitely make this one a lot! Thanks so much for another awesome recipe!

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Top 2 meatball dinner recipes from across the web

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Sheet Pan Meatball Dinner Recipe wi...

Creamy Marry Me Chicken Meatballs

The most viewed meatball dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine