Chicken Sun-Dried Tomato Meatballs (Print Version)
Tender chicken meatballs with sun-dried tomatoes in a tangy, creamy mustard sauce.
# What You'll Need:
→ For the Meatballs
01 - 1 pound ground chicken
02 - 1/3 cup sun-dried tomatoes packed in oil, finely chopped
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup gluten-free or regular breadcrumbs
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ For Searing
11 - 2 tablespoons olive oil
→ For the Creamy Mustard Sauce
12 - 1 tablespoon unsalted butter
13 - 1 small shallot, finely chopped
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 2 tablespoons Dijon mustard
17 - 1 teaspoon whole-grain mustard
18 - 2 tablespoons grated Parmesan cheese
19 - Salt and black pepper to taste
→ For Serving
20 - Fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground chicken, sun-dried tomatoes, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined.
03 - Form mixture into 16-18 small meatballs, about 1.5 inches each.
04 - Heat olive oil in a large skillet over medium heat. Sear meatballs in batches until golden brown on all sides, about 4-5 minutes total. They do not need to be fully cooked through.
05 - Arrange seared meatballs on the prepared baking sheet and bake for 10-12 minutes, or until cooked through to an internal temperature of 165°F.
06 - Meanwhile, in the same skillet, melt butter over medium heat. Add shallot and sauté for 2-3 minutes until softened.
07 - Stir in heavy cream, chicken broth, Dijon and whole-grain mustards. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently.
08 - Add Parmesan cheese and season with salt and black pepper to taste. Simmer for 2 more minutes until slightly thickened.
09 - Return baked meatballs to the skillet and coat in the sauce. Simmer together for 2-3 minutes to meld flavors.
10 - Garnish with fresh parsley if desired. Serve hot with rice, mashed potatoes, or crusty bread.
# Expert Advice:
01 -
- The combination of tangy sun-dried tomatoes and creamy mustard sauce feels like something you would order at a restaurant but comes together in under an hour
- Chicken meatballs stay incredibly moist thanks to the thoughtful blend of Parmesan and breadcrumbs
02 -
- Overmixing the meatball mixture makes them tough so mix gently just until combined
- Searing before baking creates that restaurant-quality crust that oven-only meatballs simply cannot achieve
03 -
- Use a small cookie scoop for perfectly uniform meatballs that cook evenly
- Let the meatballs rest in the hot sauce for at least 5 minutes before serving to let flavors meld