Mediterranean Sun-Dried Tomato Chicken Meatballs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Main Course
Ingredients
Scale
- 2 large chicken breasts (cut into pieces)
- 1 large egg
- 3 cloves of garlic
- 1/4 cup sun-dried tomatoes
- 1/2 cup fresh basil leaves
- 1/4 cup breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a baking sheet.
- Cut the chicken breasts into smaller pieces for easier processing.
- In a food processor, combine the chicken, egg, garlic, sun-dried tomatoes, basil, breadcrumbs, smoked paprika, oregano, salt, and black pepper. Pulse until everything is well combined.
- Divide the mixture and roll each portion between your palms to form balls.
- Arrange the meatballs on the prepared baking sheet and bake for 20 minutes or until they turn golden brown and reach an internal temperature of 165 degrees Fahrenheit.
- Let them cool slightly, then dig in and enjoy!
- For leftovers, store the meatballs in an airtight container in the fridge for up to 1 week.
Notes
To freeze the meatballs, let them cool completely and transfer them to an airtight container. They’ll stay fresh in the freezer for up to 2 months. Alternatively, shape the meatballs, freeze them on a baking sheet for 1-2 hours until solid, then transfer them to a sealable bag or airtight container for up to 2 months. Perfect for planning ahead!
