Chicken and Sun-Dried Tomato Meatballs (Printable version)
Tender chicken meatballs with sun-dried tomatoes in a rich, tangy mustard cream sauce.
# What You'll Need:
→ For the Meatballs
01 - 1 lb 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 tbsp fresh parsley, chopped
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For Searing
11 - 2 tbsp olive oil
→ For the Creamy Mustard Sauce
12 - 1 tbsp unsalted butter
13 - 1 small shallot, finely chopped
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 2 tbsp Dijon mustard
17 - 1 tsp whole-grain mustard
18 - 2 tbsp grated Parmesan cheese
19 - Salt and black pepper to taste
→ For Serving
20 - Fresh parsley, chopped (optional)
# How to Prepare:
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 with internal temperature of 165°F.
06 - 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. Garnish with fresh parsley if desired. Serve hot with rice, mashed potatoes, or crusty bread.
# Expert advice:
01 -
- The sun-dried tomatoes create little bursts of savory intensity in every bite
- That mustard cream sauce transforms ordinary chicken into something restaurant-worthy
- They reheat beautifully for tomorrow lunch, if they last that long
02 -
- Overmixing the chicken mixture makes tough meatballs, so gently fold everything together just until combined
- Searing before baking creates that restaurant-quality crust that oven-only meatballs never achieve
- The sauce continues thickening as it stands, so do not reduce it too much on the stove
03 -
- Reserve some of the oil from your sun-dried tomato jar and use it for searing the meatballs
- Let the sauce cool slightly before tasting to judge the seasoning properly, as heat masks saltiness