Ingredients
1 pound ground chicken
1 cup breadcrumbs
1/2 cup finely chopped sun-dried tomatoes
1 clove garlic, minced
1 tablespoon Italian seasoning
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
2 tablespoons olive oil
Instructions
In a large bowl, combine ground chicken, breadcrumbs, sun-dried tomatoes, minced garlic, Italian seasoning, Parmesan, egg, salt, and pepper. Mix until just combined; avoid overmixing to maintain juiciness.
Shape mixture into 1- to 1.5-inch meatballs.
Heat olive oil in a skillet over medium-high heat. Working in batches, add meatballs and sear 2-3 minutes per side until golden.
Transfer skillet to an oven preheated to 375°F (190°C). Bake 15-20 minutes until meatballs are cooked through (165°F internal temperature).
Serve with pasta, polenta, or a fresh salad. Garnish with additional Parmesan and fresh basil if desired.
Notes
Sun-dried tomatoes in oil: Drain and pat dry to avoid excessive oil soaked into meatballs.
These meatballs freeze well before baking. Freeze on a parchment-lined baking sheet until solid, then store in a freezer bag up to 3 months.
For a vegetarian option, omit Parmesan and use a vegan cheese alternative.
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Stir / Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 5 meatballs
- Calories: 950
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg