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A hand holds a bowl filled with mashed potatoes, topped with several browned meatballs and garnished with fresh herbs. Two black forks rest nearby on a tan cloth.
Penny Kovacs

Sun Dried Tomato Chicken Meatballs

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These Sun-Dried Tomato Chicken Meatballs are a staple here as they are so easy and 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 and most often are being stolen right from the pan out of the oven! Even the kiddos will love them. I promise!
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground Chicken
  • 1/2 cup Sun-Dried Tomatoes not in oil & diced
  • 1/2 cup Almond flour or meal
  • 1 Egg
  • 1/2 cup Vidalia Onion diced fine
  • 1 tsp Basil Dried
  • 1 tsp Oregano Dried
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Method
 

  1. Preheat oven to 350˚ and line a rimmed baking pan with parchment paper.
  2. Combine all ingredients in a large bowl.
  3. Form into good sized meatballs (about 10), mixture will be wet.
  4. Bake for 20-25 minutes or until they reach 160˚ and begin brown.
  5. Enjoy!

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