Chicken and Sun-Dried Tomato Meatballs

The first time I made these meatballs, my kitchen smelled like an Italian bistro and my roommate kept wandering in asking if dinner was ready yet. The sun-dried tomatoes add these bursts of umami that make people pause and ask whats in them. Ive since learned that the searing step before baking is what creates that restaurant quality texture.

Last winter, I served these at a small dinner party when snow was falling outside, and my friend actually asked if there were more meatballs hidden somewhere. The combination of tender chicken and tangy sauce is the kind of comfort food that makes people linger at the table longer than planned.

Ingredients

• Ground chicken: Adds a lighter base than beef while staying juicy when properly cooked
• Sun-dried tomatoes: These concentrated flavor bombs are what make the meatballs memorable
• Parmesan cheese: Brings saltiness and helps bind everything together beautifully
• Breadcrumbs: Essential for texture and keeping meatballs tender
• Egg: Acts as the binder that prevents meatballs from falling apart
• Garlic: Fresh is non negotiable here for the best aromatic base
• Fresh parsley: Adds brightness and color that dried herbs cannot match
• Dried oregano: Provides that classic Italian herb background note
• Salt and pepper: The foundation that brings all flavors forward
• Olive oil: Creates that gorgeous golden crust during searing
• Unsalted butter: The starting point for building a rich sauce base
• Shallot: Milder and sweeter than onion, perfect for cream sauces
• Heavy cream: Creates that luxurious velvety texture
• Chicken broth: Adds depth without overwhelming the delicate flavors
• Dijon mustard: Provides the sharp tangy backbone of the sauce
• Whole grain mustard: Adds texture and visual interest to the sauce

Instructions

Preheat and prepare your baking station:

Set your oven to 400°F and line a baking sheet with parchment paper for easy cleanup later.

Mix the meatball base:

Combine chicken, sun-dried tomatoes, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper in a large bowl, mixing gently until just combined.

Shape into uniform meatballs:

Form the mixture into 16 to 18 small meatballs, about 1.5 inches each, so they cook evenly.

Sear for golden perfection:

Heat olive oil in a large skillet over medium heat and sear meatballs in batches until golden brown on all sides, about 4 to 5 minutes total.

Bake until cooked through:

Transfer seared meatballs to the prepared baking sheet and bake for 10 to 12 minutes until they reach 165°F internally.

Start the sauce base:

In the same skillet, melt butter over medium heat and sauté the shallot for 2 to 3 minutes until softened.

Build the creamy sauce:

Stir in heavy cream, chicken broth, both mustards, and bring to a gentle simmer, cooking for 3 to 4 minutes while stirring frequently.

Add richness and season:

Stir in Parmesan cheese, season with salt and pepper to taste, and simmer for 2 more minutes until slightly thickened.

Combine and finish:

Return baked meatballs to the skillet, coat in sauce, and simmer together for 2 to 3 minutes to meld flavors.

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These meatballs have become my go to when I want something impressive but do not have all day to cook. Theres something about the tartness of sun-dried tomatoes against creamy mustard sauce that feels sophisticated yet comforting.

Make Ahead Strategy

I love forming the meatballs in the morning and keeping them covered in the refrigerator until dinner time. The sauce can be made a day ahead and gently reheated while the meatballs bake, which makes weeknight dinners feel much more manageable.

Serving Suggestions

Mashed potatoes are my personal favorite because they soak up that incredible sauce, but crusty bread works beautifully too. Sometimes I serve these over angel hair pasta for a lighter meal that still feels indulgent.

Storage and Reheating

Leftovers store beautifully in the refrigerator for up to three days and actually taste better the next day as flavors meld. Reheat gently in a saucepan over low heat, adding a splash of cream if the sauce needs loosening.

• Freeze uncooked meatballs on a baking sheet first, then transfer to a bag
• The sauce can be frozen separately for up to three months
• Always recover meatballs with sauce when reheating to prevent drying

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Whether for a Tuesday dinner with family or a Saturday gathering with friends, these meatballs have a way of making any meal feel special.

Recipe Questions & Answers

→ Can I substitute ground turkey for the chicken?

Yes, ground turkey works beautifully in this dish. Maintain the same measurements and cooking times for consistent results.

→ How do I store and reheat leftovers?

Store cooled meatballs and sauce in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream if the sauce appears thick.

→ What can I serve with these meatballs?

Creamy mashed potatoes, buttered egg noodles, steamed rice, or crusty bread all complement the rich mustard sauce beautifully. Roasted vegetables make a lovely side as well.

→ Can I make these meatballs ahead of time?

Absolutely. Form the meatballs and refrigerate for up to 24 hours before cooking. You can also freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.

→ Is the sauce very spicy from the mustard?

The mustard provides a gentle tang rather than heat. The combination of Dijon and whole-grain mustard creates a balanced, savory flavor that enhances without overwhelming.

→ Can I make this dairy-free?

Substitute heavy cream with full-fat coconut milk or cashew cream. Use nutritional yeast instead of Parmesan and dairy-free butter for the sauce base.