Chicken and Sun-Dried-Tomato Meatballs Recipe

Name: Chicken and Sun-Dried-Tomato Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oil-packed sun-dried tomato halves, drained and blotted dry; 2 garlic cloves; 1 large jalapenohalved, seeded and coarsely chopped; Kosher salt and freshly ground pepper; 1/4 cup fine dry bread crumbs; 1 pound ground chicken breast; 1 large egg, lightly beaten; 1 tablespoon fat-free milk; 1/4 cup all-purpose flour, for dusting; One 14 1/2-ounce can peeled whole tomatoes with their juices; 1/2 teaspoon dried oregano; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped flat-leaf parsley

Servings: persons

4 oil-packed sun-dried tomato halves, drained and blotted dry
2 garlic cloves
1 large jalapenohalved, seeded and coarsely chopped
Kosher salt and freshly ground pepper
1/4 cup fine dry bread crumbs
1 pound ground chicken breast
1 large egg, lightly beaten
1 tablespoon fat-free milk
1/4 cup all-purpose flour, for dusting
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley

1
In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeno, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped.
2
Add the bread crumbs and pulse to combine.
3
Transfer the mixture to a large bowl and stir in the chicken, egg and milk.
4
Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each.
5
Dust the meatballs lightly with flour, tapping off any excess.
6
Wipe out the food processor and add the remaining garlic clove and jalapeno half; pulse until chopped.
7
Add the tomatoes and their juices and the oregano and process until smooth.
8
In a 9-inch cast-iron skillet, heat the olive oil until shimmering.
9
Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes.
10
Transfer to a plate.
11
Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes.
12
Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer.
13
Transfer to a bowl, sprinkle with the parsley and serve.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 oil-packed sun-dried tomato halves, drained and blotted dry, 2 garlic cloves, 1 large jalapenohalved, seeded and coarsely chopped, Kosher salt and freshly ground pepper, and more.

Yes, Chicken and Sun-Dried-Tomato Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Sun-Dried-Tomato Meatballs

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