If a meatball could propose, this one would. These marry me chicken meatballs are juicy, saucy, and loaded with sneaky veggies—because you deserve a home-cooked meal that’s secretly healthy and definitely sexy. Minimal effort, max flavour, and a real crowd-pleaser (even if the crowd is just you and your cat).
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Why you'll love this recipe
Freezer friendly. Meatballs are easy to batch-make, freeze and reheat later for a quick dinner like a Spaghetti Bolognese.
Secret vegetables. Sneaking in secret carrots and zucchinis, just like in the veggie-packed Big Mac Salad, you’re sneaking in the good stuff without sacrificing taste.
Sundried tomatoes. These little flavour bombs add richness and depth. You’ll love them if you’ve tried Pesto Orzo Pasta or Sundried Tomato Chicken Pasta.
Chicken. Ground chicken (or chicken mince, whatever you call it) keeps these light but still hearty. If you’re a fan of a Sweet and Sour Chicken or Chicken Red Pepper Stir Fry, you’re in safe, delicious territory.
Ingredients and Substitutions
Chicken mince. Lean but still moist, chicken mince is a great base for baked meatballs. You can substitute for pork, beef, or a combination if preferred.
Zucchini and carrots. These hidden veggies add moisture and sneak in some nutrients—grate them fine so they disappear into the mix. These are optional, but I highly recommend as they will add volume to your meatballs and decrease the cost.
Breadcrumbs. Helps bind everything together.
Basil. Fresh is recommended and you'll just rip these into the mixture. You can use dried, but they won't have the same punch.
Sundried tomatoes in oil. Get the jar version as the oil helps bind the meatballs together.
Please check the recipe card for full list of ingredients and quantity.
Meatball Sauce Ingredients
Yogurt. The base of the creamy tomato sauce; it lightens things up while keeping it silky. You can use milk as an alternative.
Passata. Smooth tomato puree that gives you that rich tomato flavour without chunks. If you like a chunky sauce, you can use diced tomatoes.
Please check the recipe card for full list of ingredients and quantity.
How to make marry me meatballs
Step 1: Preheat your oven to 180°C (360°F) and line a baking tray with parchment paper.
Step 2: If making rice to serve, cook your way or check out my post for my tips and tricks.
Step 3: Grate your zucchini and carrots, then use a paper towel or clean cloth to squeeze out the extra liquid (no need to do it perfectly)
Step 4: Mix together the chicken mince, breadcrumbs, grated veg, chopped sundried tomatoes (with the oil), basil, oregano, salt and pepper.
Step 5: Roll the mix into golf ball-sized meatballs and place them on the tray. Pop them in the oven for 20-25 minutes until golden and cooked through.
Step 6: While the meatballs bake, warm passata in a saucepan, stir in yogurt, oregano, salt and pepper until it’s dreamy and smooth.
Step 7: Combine the meatballs and sauce, let it simmer together for a couple of minutes, then serve hot over rice.
If meal prepping, no need to add meatballs to the sauce. You can just pour over in the container.
Top Tip
Use parchment paper or aluminium foil. Not only does it stop sticking, it saves you from scrubbing your tray later.
Meal prepping meatballs
These meatballs are great for Meal Prepping - they store, freeze, and reheat really well. Whether you serve them With Rice, pasta, or just fork-to-mouth, they hold up beautifully
Storing
Allow the meatballs to cool for approx. 30-60 minutes before putting them in a container with the cooled sauce and rice. If storing with the rice, try to keep the sauce off it so it doesn't go soggy.
Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating
Microwave for 1-2 minutes or reheat the meatballs and sauce on the stove over low heat with a splash of water or extra passata to loosen the sauce. Reheat the rice in the microwave (or add to the sauce on the stove if you don't mind it all being together).
Freezing
Freeze cooked meatballs (with or without sauce) in a zip-top bag, vacuum sealer bag or container for up to 3 months. Defrost in the fridge overnight, then reheat as above.
I recommend freezing in individual portions. They thaw quickly which makes them great for a last minute dinner idea.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Not recommended! Sundried tomatoes add a concentrated, rich flavour you just don’t get with fresh. Save the fresh ones for Salads.
You can, but, they end up changing shape and being cooked unevenly. I recommend baking to save time, mess and unhappiness.
Other meal prep recipes
Or, you can have a browse through my Meal Prep Recipes for more delicious eats.
Recipe
Marry Me Chicken Meatballs with Sundried Tomatoes
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Equipment
- Rice Cooker, optional
Ingredients
Rice
- 2 cups rice, makes ~6 cups cooked
Meatballs
- 1 kg chicken mince, or other mince
- 1 cup fresh basil, or ¼ cup dried
- 1 cup breadcrumbs
- 250 g zucchini, approx. 2
- 250 g carrots, approx. 3
- 200 g sundried tomatoes (in oil)
- Salt, pepper and dried oregano, to taste
Sauce
- 600 ml passata
- 1 tablespoon tomato paste
- 250 ml Greek yogurt, subs note 1
- Salt, pepper and dried oregano, to taste
Instructions
Prepare
- Preheat your oven to 180°C (360°F) and line a baking tray with parchment paper.
- If making rice to serve, cook your way or check out my post for my tips and tricks.
- Grate your zucchini and carrots, then use a paper towel or clean cloth to squeeze out the extra liquid (no need to do it perfectly)
Make Meatballs
- Mix together the chicken mince, breadcrumbs, grated veg, chopped sundried tomatoes (with the oil), basil, oregano, salt and pepper.
- Roll the mix into golf ball-sized meatballs and place them on the tray. Pop them in the oven for 20-25 minutes until golden and cooked through.
- Make sauce
- While the meatballs bake, warm passata in a saucepan, stir in yogurt, oregano, salt and pepper until it’s dreamy and smooth.
- Combine the meatballs and sauce, let it simmer together for a couple of minutes, then serve hot over rice.
- Note - If meal prepping, no need to add meatballs to the sauce. You can just pour over in the container.
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