Marry Me Chicken Meatballs with Sundried Tomatoes

a photo of marry me chicken meatballs with rice and a creamy tomato sauce

Marry Me Chicken Meatballs with Sundried Tomatoes

These oven-baked chicken meatballs are made with chicken mince, shredded veggies, and flavour-packed sundried tomatoes, then drenched in a creamy tomato sauce. Serve with rice, pasta, or on their own—either way, you’ll be licking the plate. Bonus: they’re freezer-friendly and perfect for meal prep.

Note - ingredients can be approximate, but retain ratios for main ingredients otherwise meatballs won't form.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings

Calories 521 kcal

Equipment

Baking Tray
Rice Cooker, optional

Ingredients

Rice

400 g (2 cups) rice, makes approx.6 cups cooked

Meatballs

1 kg (2 lb) chicken mince
25 g (1 cups) fresh basil, or ¼ cup dried
100 g (1 cups) breadcrumbs
250 g (9 oz) zucchini, approx.2
250 g (9 oz) carrots, approx.3
200 g (1 cups) sundried tomatoes , in oil
Salt and pepper , to taste

Sauce

600 g (2 ½ cups) passata
20 g (1 tablespoon) tomato paste
250 g (1 ½ cups) Greek yogurt, subs note 1
10 g (2 tablespoon) dried oregano
Salt and pepper , to taste

Instructions

Preheat and cook rice

Preheat your oven to 180°C (360°F) and line a baking tray with parchment paper.
Prepare 400 g (2 cups) rice your way or see my post for tips and tricks.

Prepare vegetables

Grate your 250 g (9 oz) zucchini250 g (9 oz) carrots. Use a paper towel or clean cloth to squeeze out the extra liquid (no need to do it perfectly)

Make Meatballs

Mix together the 1 kg (2 lb) chicken mince, 25 g (1 cups) fresh basil, 100 g (1 cups) breadcrumbs, 250 g (9 oz) zucchini, 250 g (9 oz) carrots, 200 g (1 cups) sundried tomatoes , 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 600 g (2 ½ cups) passata in a saucepan, stir in 20 g (1 tablespoon) tomato paste, 250 g (1 ½ cups) Greek yogurt, 10 g (2 tablespoon) dried oregano, Salt and pepper .
Remove meatballs from oven and add to the sauce for 2 minutes. Serve hot over rice.
If meal prepping, no need to add meatballs to the sauce. Just pour over in the container.

Video

Notes

Note 1 - Greek Yogurt

Substitute with milk (cows, soy or oat are recommended) or a dairy-free yogurt variety. You could also use silken tofu, cottage cheese or ricotta, but you may need to blend.

Serve with

Rice, pasta, couscous or even bread (like a Homemade Focaccia).

Storing

Allow the meatballs to cool for approx. 30-60 minutes. Add with cooled sauce to a container with rice (try to keep rice separate). Keep leftovers in fridge for up to 4 days.

Reheating

Microwave on 30 second intervals until heated through (approx. 3 minutes with rice, 2 minutes without rice)

Freezing

Freeze cooked meatballs (with or without sauce) in a zip-top bag or container for up to 3 months. If you freeze in individual portions, they thaw quickly and make a great quick dinner idea.

Nutrition

Serving: 6meatballs (plus rice + sauce)Calories: 521kcalCarbohydrates: 65gProtein: 33gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 109mgSodium: 314mgPotassium: 1719mgFiber: 5gSugar: 8gVitamin A: 6199IUVitamin C: 42mgCalcium: 122mgIron: 5mg

Keyword chicken meal prep, chicken recipe, Meal Prep Recipe

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