Chicken and Sun-Dried-Tomato Meatballs
© Nicole Franzen

Chicken and Sun-Dried-Tomato Meatballs

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

Ingredients

  1. 4 oil-packed sun-dried tomato halves, drained and blotted dry
  2. 2 garlic cloves
  3. 1 large jalapeño—halved, seeded and coarsely chopped
  4. Kosher salt and freshly ground pepper
  5. 1/4 cup fine dry bread crumbs
  6. 1 pound ground chicken breast
  7. 1 large egg, lightly beaten
  8. 1 tablespoon fat-free milk
  9. 1/4 cup all-purpose flour, for dusting
  10. One 14 1/2-ounce can peeled whole tomatoes with their juices
  11. 1/2 teaspoon dried oregano
  12. 2 tablespoons extra-virgin olive oil
  13. 1 tablespoon chopped flat-leaf parsley
  1. In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess.
  2. Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
  3. In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
Notes
One Serving 290 calories, 10.4 gm total fat, 1.8 gm saturated fat, 16 gm carb.
Serve With
Pasta or crusty bread.

YOU MIGHT ALSO LIKE