Chicken and Sun-Dried-Tomato Meatballs

11
Chicken and Sun-Dried-Tomato Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    oil-packed sun-dried tomato halves, drained and blotted dry

  • 2

    garlic cloves

  • 1

    large jalapeño—halved, seeded and coarsely chopped

  • Kosher salt and freshly ground pepper

  • ¼

    cup fine dry bread crumbs

  • 1

    pound ground chicken breast

  • 1

    large egg, lightly beaten

  • 1

    tablespoon fat-free milk

  • ¼

    cup all-purpose flour, for dusting

  • One

    14½-ounce can peeled whole tomatoes with their juices

  • ½

    teaspoon dried oregano

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon chopped flat-leaf parsley

Directions

In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess. 2 Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth. 3 In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.


Nutrition

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