Chicken Sun-Dried Tomato Meatballs

The smell of sun-dried tomatoes always takes me back to this tiny Italian market I stumbled into during a rainy weekend getaway. I bought a jar on impulse and spent the whole train ride home imagining what to make with them. These meatballs were the happy result of that rainy day experiment.

I first made these for a Tuesday night dinner when friends dropped by unexpectedly. The way they practically scraped their plates clean convinced me this recipe needed to be in regular rotation. Something about the sear then bake technique gives them that perfect crust while keeping the inside tender.

Ingredients

• Ground chicken: The lighter alternative to beef that absorbs flavors beautifully and stays tender when cooked properly
• Sun-dried tomatoes: Packed in oil they provide an intense burst of umami and chewy texture throughout each meatball
• Parmesan cheese: Adds a salty nutty depth that bridges the gap between the mild chicken and bold tomatoes
• Breadcrumbs: Essential for binding while keeping the meatballs light and fluffy not dense
• Large egg: The glue that holds everything together without making the mixture tough
• Garlic: Fresh minced garlic is non-negotiable here it blooms during cooking and permeates every bite
• Fresh parsley: Bright herb notes that cut through the richness of the cream sauce
• Dried oregano: Classic Mediterranean herb that complements the sun-dried tomato flavor profile
• Salt and black pepper: The essential foundation that elevates all other flavors
• Olive oil: For creating that gorgeous golden crust during the searing step
• Unsalted butter: The base for your sauce starting with butter rather than oil adds richness
• Shallot: Milder than onion with a subtle sweetness that perfectly complements the tangy mustard
• Heavy cream: Creates that luxurious velvety texture that makes the sauce feel indulgent
• Chicken broth: Cuts the richness slightly and adds another layer of savory depth
• Dijon mustard: Sharp and smooth it provides the primary tangy note in the sauce
• Whole-grain mustard: Adds texture and visual interest with those visible mustard seeds

Instructions

Preheat your oven and prepare the baking sheet:

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to make cleanup effortless

Mix the meatball mixture:

Combine all meatball ingredients in a large bowl mixing gently just until everything is incorporated

Form the meatballs:

Shape the mixture into 16-18 small meatballs about 1.5 inches each keeping them uniform for even cooking

Sear the meatballs:

Heat olive oil in a large skillet over medium heat and sear meatballs in batches until golden brown on all sides about 4-5 minutes total

Bake to finish:

Transfer seared meatballs to the prepared baking sheet and bake for 10-12 minutes until they reach an internal temperature of 165°F (74°C)

Start the sauce base:

In the same skillet melt butter over medium heat then sauté the shallot for 2-3 minutes until softened

Build the sauce:

Stir in heavy cream chicken broth Dijon and whole-grain mustard bringing everything to a gentle simmer

Thicken and season:

Cook for 3-4 minutes then add Parmesan cheese and season with salt and pepper to taste simmering 2 more minutes

Combine and serve:

Return baked meatballs to the skillet coating them in the sauce and simmer together for 2-3 minutes then garnish with parsley and serve hot

Save

My husband usually requests mashed potatoes whenever these meatballs are on the menu. Something about that creamy sauce over fluffy potatoes just feels like the ultimate comfort food combination especially on rainy Sunday evenings.

Make Ahead Magic

You can form the meatballs up to 24 hours in advance and store them covered in the refrigerator. The sauce also reheats beautifully so consider doubling it for leftovers the next day.

Sauce Variations

Half-and-half creates a lighter sauce if you are watching the heaviness. A splash of white wine added after the shallots softens brings a lovely acidity that cuts through the cream.

Serving Ideas That Work

Crusty bread for dipping is practically mandatory with this sauce. Rice pasta or even roasted vegetables all make excellent vehicles for those meatballs.

• Gluten-free breadcrumbs work perfectly for a GF version
• Ground turkey substitutes seamlessly for chicken if you prefer
• Extra red pepper flakes in the sauce adds a lovely warmth

Save

These meatballs have become my go-to for dinner parties because they feel special but are surprisingly straightforward. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will provide similar texture and cooking time.

→ How do I store leftovers?

Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.

→ Can I make this ahead of time?

You can form the meatballs and refrigerate them for up to 24 hours before cooking. The sauce can also be made ahead and reheated when ready to serve.

→ What sides pair well with this dish?

Mashed potatoes, rice, crusty bread, or roasted vegetables all complement the creamy sauce beautifully.

→ Can I freeze the meatballs?

Yes, freeze uncooked meatballs on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw before cooking.

→ How can I make the sauce lighter?

Substitute half of the heavy cream with whole milk for a lighter version that still maintains richness.