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Mediterranean Sun-Dried Tomato Chicken Meatballs

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 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!