Mediterranean Chicken Meatballs
with Sun-Dried Tomatoes
Ingredients:
1 pound ground chicken
1 large egg
2 tablespoons garlic, minced (4-6 cloves)
2 tablespoons onion, minced
2 tablespoons bell pepper, minced
1/4 cup sun-dried tomatoes
1/2 cup fresh basil leaves
1/4 cup toasted breadcrumbs or panko
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 large egg
2 tablespoons garlic, minced (4-6 cloves)
2 tablespoons onion, minced
2 tablespoons bell pepper, minced
1/4 cup sun-dried tomatoes
1/2 cup fresh basil leaves
1/4 cup toasted breadcrumbs or panko
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Directions:
Preheat oven to 400°F.
Line a rimmed baking sheet or pan with parchment paper.
Add the sun-dried tomatoes, onion, bell pepper, basil leaves, garlic, breadcrumbs, paprika, oregano, thyme, salt, pepper flakes, and egg to the bowl of a food processor.
Pulse until the tomatoes are minced fine and all the ingredients are well combined.
Add the ground chicken and use the low-speed mix setting until just combined. Do not overmix.
Use a small scoop or two spoons to form meatballs about 2 inches in diameter.
Bake 15-28 minutes until the internal temperature reaches 165°F.
Line a rimmed baking sheet or pan with parchment paper.
Add the sun-dried tomatoes, onion, bell pepper, basil leaves, garlic, breadcrumbs, paprika, oregano, thyme, salt, pepper flakes, and egg to the bowl of a food processor.
Pulse until the tomatoes are minced fine and all the ingredients are well combined.
Add the ground chicken and use the low-speed mix setting until just combined. Do not overmix.
Use a small scoop or two spoons to form meatballs about 2 inches in diameter.
Bake 15-28 minutes until the internal temperature reaches 165°F.
Notes:
You can freeze the prepared meatballs in an airtight container or freezer bag for months before baking. Just be sure to thaw them thoroughly in the fridge before using.
Toasting your own breadcrumbs is a breeze, and much better than using pre-made or panko. I use my food processor to turn slices of bread into crumbs, then put them in the oven at 200°F for about twenty minutes.
Sun-dried tomatoes are great whether you use the ones that are packed in olive oil, or just plain. If you're using oil-packed, be sure to drain them thoroughly to remove most of the oil. Don't throw away the oil! It's a great umami addition in a vinaigrette...an we both know a salad is a perfect side for these little flavor bombs.
If your food processor does not have a "mix" setting, just put it all into a bowl and mix the ground chicken by hand instead. Whichever method you choose, be sure to do it with love. That's the secret ingredient.
Well, it was a secret ingredient until I blabbed it all over the internet.
Toasting your own breadcrumbs is a breeze, and much better than using pre-made or panko. I use my food processor to turn slices of bread into crumbs, then put them in the oven at 200°F for about twenty minutes.
Sun-dried tomatoes are great whether you use the ones that are packed in olive oil, or just plain. If you're using oil-packed, be sure to drain them thoroughly to remove most of the oil. Don't throw away the oil! It's a great umami addition in a vinaigrette...an we both know a salad is a perfect side for these little flavor bombs.
If your food processor does not have a "mix" setting, just put it all into a bowl and mix the ground chicken by hand instead. Whichever method you choose, be sure to do it with love. That's the secret ingredient.
Well, it was a secret ingredient until I blabbed it all over the internet.