Sun Dried Tomato Chicken Meatballs

These Sun-Dried Tomato Chicken Meatballs are a staple here as they are so easy and so flavorful. I always double this recipe to have enough to meal prep lunches for the week or to freeze them for another time. They get gobbled up really quick around here. Most often, they are being stolen right from the pan out of the oven! Even the kiddos will love them. I promise! Are you a meatball fan? Try these Buffalo Turkey Meatballs.

Why You’ll Love This Recipe

Everyone loves meatballs. These savory creations are delicious eaten plain off the pan or served with your favorite pasta and sauce.

Ingredients You Will Need

Ground Chicken: is chicken meat that has been processed through a grinder. It typically consists of chicken breast and chicken thigh meat, making it a lean protein choice. I like Grass Roots Coop for my meats.

Sun dried tomatoes: are ripe tomatoes that lose their water content after being dried in the sun. This process imparts a sweet-tart flavor, ideal for sun dried tomato chicken meatballs.

Almond Flour (meal): is typically finer and made from blanched almonds. Almond meal is coarser and often includes the almond skins in its preparation.

Egg: are a good source of protein and vitamins. They are one of the few foods that should be classified as “superfoods.”

Vidalia onion: are a sweet onion with a mild flavor and higher sugar content. They are perfect for when you don’t want the bold pungent flavor of a yellow onion to stand out in a recipe.

Dried basil: offers convenience and potency and is a savory herb that is usually a little sweet.

Dried oregano: is an intensely flavored herb. Ground oregano brings a peppery bite and a slightly sweet, earthy aroma to the dish.

Garlic powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.

Salt and black pepper: salt enhances the overall flavor of the dish. Ground black pepper adds a gentle heat to our sun dried tomato chicken meatballs.

Instructions

Preheat oven to 350˚: and line a rimmed pan with parchment paper.

Combine: all ingredients in a large bowl.

Form: into good sized meatballs, about ten. Mixture will be wet, which is typical for sun dried tomato chicken meatballs.

Bake: for 20-25 minutes or until they reach 160˚ and begin brown.

Enjoy!

Recipe Tips and Tricks

Double this recipe: as they freeze nicely and they make great leftovers for preparing lunches!

Dice: the tomatoes small so they incorporate well when shaping the meatballs into sun-dried tomato chicken meatballs.

Recipe Variations

Fresh basil: adds a really nice herby goodness.

Ground turkey: makes a great alternative for the ground chicken.

Bread crumbs: make a great alternative for the almond flour, especially if you are not concerned about keeping this recipe Paleo or Whole30 friendly.

Storage Tips

You can store these delicious meatballs in the refrigerator for 3-5 days when placed in an airtight glass container. They also freeze well up to 6 months, so consider doubling the batch.

FAQs About Sun Dried Tomato Chicken Meatballs

What pairs well with chicken meatballs?

Pasta, mashed potatoes, rice, or roasted vegetables all pairs deliciously with sun dried tomato chicken meatballs.

Why are my chicken meatballs so dry?

Dry meatballs can happen when there’s too little moisture or the meatballs are overcooked.

What sauce do I use with chicken meatballs?

A tasty cream sauce over a fluffy bed of mashed potatoes pairs beautifully with sun dried tomato chicken meatballs. Alternatively, a marinara sauce with your favorite pasta is also wonderful.