Marry Me Meatballs
Marry Me Meatballs are a comforting skillet dinner with juicy Italian sausage meatballs simmered in a creamy sun dried tomato sauce. It’s one of those recipes that feels fancy enough for a special date night but easy enough to pull together on a weeknight.
Why You’ll Love This Recipe
- Juicy, flavorful meatballs made with sweet Italian sausage.
- Creamy garlic and sun dried tomato sauce that’s absolutely irresistible.
- Perfect with pasta, potatoes or crusty bread to soak up every drop of sauce.
Ingredients
- Sweet Italian sausage
- Egg
- Slice of bread
- Milk
- Onion
- Olive oil
- Butter
- Mushrooms
- Minced garlic
- Chicken broth
- Heavy whipping cream
- Sun dried tomatoes
- Salt
- Pepper
- Basil
- Oregano
- Parmesan cheese
How to Make Marry Me Meatballs
- Mix the meatballs:
Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg, and finely diced onion. Mix just until combined and roll into meatballs.
- Brown the meatballs:
Heat olive oil in a large skillet and sear the meatballs on all sides until browned. Remove to a plate and set aside.
- Cook the mushrooms:
Add butter to the skillet and sauté sliced mushrooms until golden. Stir in minced garlic and cook just until fragrant.
- Make the sauce:
Pour in chicken broth, stirring to loosen any browned bits from the pan. Stir in heavy cream and chopped sun dried tomatoes. Season with basil, oregano, salt, and pepper. Simmer until slightly thickened.
Finish the dish:
Return the meatballs to the skillet and spoon sauce over the top. Let simmer for 10–15 minutes, until meatballs are cooked through. Stir in parmesan and garnish with fresh herbs.
Serving Suggestions
Serve these meatballs over spaghetti, creamy mashed potatoes, or with toasted garlic bread for the ultimate comfort meal.
Storing & Reheating
Keep leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
Marry Me Meatballs are rich, comforting, and guaranteed to impress. Try them for your next family dinner or date night and let me know how they turn out in the comments below. Don’t forget to leave a rating—I’d love to hear if they won you over!
Marry Me Meatballs
Ingredients
- 1 pound sweet Italian sausage
- 1 egg
- 1 slice bread torn into pieces
- 2 tablespoons milk
- ½ cup onion finely diced
- 2 tablespoons olive oil
- ⅓ cup butter
- 8 ounces mushrooms baby bella or white – sliced
for the sauce
- 1 tablespoon minced garlic
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons corn starch
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup sun dried tomatoes
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon chili flakes
- ½ cup Parmesan cheese grated
- 1 tablespoon fresh herbs basil, thyme or parsley
- cooked spaghetti for serving
Instructions
- Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg and diced onion. Mix just until combined and roll into meatballs.
- Tear the bread into small pieces and soak in a splash of milk. Combine with Italian sausage, egg and diced onion. Mix just until combined and roll into meatballs.
- Heat olive oil in a large skillet and sear the meatballs on all sides until browned. Remove to a plate and set aside.
- Add butter to the skillet and sauté sliced mushrooms until golden. Stir in minced garlic and cook just until fragrant.
- Pour in chicken broth, stirring to loosen any browned bits from the pan.
- Mix corn starch into heavy cream whisking into the chicken broth mixture.
- Add chopped sun dried tomatoes. Season with basil, oregano, salt, and pepper. Simmer until slightly thickened.
- Return the meatballs to the skillet and spoon sauce over the top. Let simmer for 10–15 minutes, until meatballs are cooked through.
- Mix parmesan cheese into the sauce just before serving.
- Garnish with fresh herbs if desired.
- Serve over cooked spaghetti.
Notes
- Add greens: Stir in a handful of spinach or kale to the sauce before serving.
- Make ahead: Meatballs can be mixed and rolled a day ahead, then cooked when ready to serve
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat: Cook in a skillet over medium heat, add a splash of milk or broth to thin the sauce.
Nutrition
