Chicken and Sun-Dried Tomato Meatballs (Printable View)
Tender chicken meatballs with sun-dried tomatoes in a creamy mustard 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)
# How-To Steps:
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.
05 - Arrange seared meatballs on the prepared baking sheet and bake for 10–12 minutes, or until cooked through (internal temperature 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 sauce comes together in minutes but tastes like it simmered for hours
- Perfect for entertaining because the meatballs can be prepped ahead
- That creamy mustard sauce makes everything it touches better
02 -
- Overmixing the meatball mixture makes them tough, so mix just until combined
- Searing before baking creates a texture oven cooking alone cannot achieve
- The sauce continues to thicken as it stands off the heat
03 -
- Wet your hands slightly before shaping meatballs to prevent sticking
- Let the sauce rest for 5 minutes before serving to thicken naturally