Chicken Meatballs with Sun-Dried Tomatoes
- 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).
White Sauce for Meatballs
- 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.
Nutrition Facts (Chicken Meatballs with Sun-Dried Tomatoes)
- Per serving:
- 47 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 26 mg chol. ,
- 46 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 4 g pro.
Denise Ridenour 1202 Days Ago
I agree with Karen - needed more breading. I did not have trouble with the FB chopping up the tomatoes but I did not use ones in oil. However, the sauce was horrible. I can't even explain it. The consistency is off and the flavor way off. Followed everything to a T. I will have to make a different white sauce for the rest of the meatballs.
Karen Pasley 1269 Days Ago
P.S. I don't know why the other rater panned these, but I will say that if you follow the directions as written, you're bound to get frustrated. I didn't really believe that tossing entire sundried tomato halves and garlic cloves into the food processor was going to yield the finely, evenly chopped mixture needed for incorporation into a meatball, so I wasn't surprised when it didn't. I ended up dumping the mixture onto a cutting board and mincing it with a chef's knife; I then returned it to the FP bowl for a twirl with the bread crumbs. Speaking of bread crumbs, I had to add another Tbsp because the original mixture was too loose. Even after that, the meatballs were a little shaggy (I didn't want to overdo the bread crumbs and dry them out), so instead of brushing with olive oil, which I feared might tear them apart, I used my Misto can to spray them with the oil. Finally, the sauce needed a few more dashes of Worcestershire sauce, but that's just seasoning to taste. I hope this helps other would-be meatball makers...
Karen Pasley 1270 Days Ago
I decided to make these because I had some sundried tomatoes and ricotta cheese to use up. Even though I didn't have quite enough tomatoes, they were still very flavorful (I added a bit of tomato paste and some of the marinade oil to compensate). My sons were fairly skeptical going in, but they really liked them, as did my husband. Rather than use the parchment paper (I've have bad luck with meat sticking to parchment in the past -- go figure), I oiled the pan and had no trouble at all with meatball removal. I look forward to making this recipe again when I actually have as many sundried tomatoes as it calls for!