Chicken and Sun-Dried Tomato Meatballs (Print version)

Juicy chicken meatballs with sun-dried tomatoes in a luscious mustard cream sauce.

# What you 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)

# Directions:

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 (internal temperature 165°F).
06 - Meanwhile, 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.

# Expert advice:

01 -
  • The sear-and-bake technique gives you gorgeous color without the fuss of constant stovetop monitoring
  • Sundried tomatoes throughout the meatballs mean flavor in every single bite, not just on the surface
  • That creamy mustard sauce transforms simple ground chicken into something that tastes restaurant-plate worthy
02 -
  • Overmixing the meatball mixture makes them tough and rubbery—stop as soon as everything is just combined
  • The sear step isn't just for pretty color; it creates a crust that holds up better when the meatballs simmer in sauce
  • Let the sauce rest off the heat for a minute before serving—it continues to thicken and the flavors really settle in
03 -
  • Chill the meatball mixture for 15 minutes before shaping if it feels too sticky to handle
  • Use a small cookie scoop for evenly sized meatballs that cook at the same rate

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