Chicken Meatballs with Sun-Dried Tomatoes

By LRay

Better Homes and Gardens, March 2015, Page 114.

Nutrition Facts (Chicken Meatballs with Sun-Dried Tomatoes)
Per serving: 47 kcal cal., 3 g fat (1 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 26 mg chol., 46 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 4 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 3 1/2 ounces oil-packed dried tomatoes, well-drained (3/4 cup)
• 3 cloves garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup seasoned fine dry bread crumbs
• 1 1/2 pounds ground uncooked chicken
• 1/2 cup whole milk ricotta cheese
• 2 eggs, lightly beaten
• 1 tablespoon whole milk
• 1 tablespoon chopped fresh parsley
• 2 teaspoons dried thyme, crushed
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried marjoram, crushed
• 2 tablespoons olive oil

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

In a food processor, pulse the dried tomatoes, garlic, salt, and pepper. Add the bread crumbs and pulse to combine.

Transfer the mixture to a large bowl. Add chicken, ricotta cheese, eggs, milk, parsley, thyme, oregano, and marjoram. Combine until uniform in appearance. Roll the mixture into 1 1/2-inch balls (about 1 1/2 tablespoons each).

Place in a 15x10x1-inch baking pan lined with parchment paper. Brush with olive oil. Bake for 16 minutes or until cooked through (165 degrees F).

Directions

In a medium saucepan combine flour and butter over medium-high heat. Cook and stir for 2 minutes until it turns blonde.

Add the chicken broth, cream, vinegar, Worcestershire sauce, thyme, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.