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Close up image of sun-dried tomato chicken meatballs over rice.
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4.91 from 22 votes

Mediterranean Sun-Dried Tomato Chicken Meatballs

Make these easy Mediterranean Sun-Dried Tomato Chicken Meatballs with 10 ingredients and 30 minutes for snack, appetizer, or main course!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American, Mediterranean
Keyword: baked chicken meatballs, chicken meatballs, ground chicken meatballs, mediterranean meatballs, sun dried tomato chicken
Servings: 12 servings
Author: Food Dolls

Equipment

Ingredients

  • 2 large chicken breasts cut into pieces
  • 1 large egg
  • 3 cloves garlic
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup fresh basil leaves
  • 1/4 cup seasoned breadcrumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet, and set aside.
  • Cut the chicken breasts into smaller pieces, making them easier to process.
    2 large chicken breasts
  • Add the chicken, egg, garlic, sun-dried tomatoes, basil, breadcrumbs, and seasonings to the bowl of a food processor. Pulse until the mixture is well combined and uniform.
    1 large egg, 3 cloves garlic, 1/4 cup sun-dried tomatoes, 1/2 cup fresh basil leaves, 1/4 cup seasoned breadcrumbs, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, 1/8 teaspoon black pepper
  • Divide the mixture evenly, and roll each portion between two palms to form balls.
  • Arrange the balls on the prepared baking sheet, and bake for 20 minutes or until the meatballs are golden brown and reach an internal temperature of 165 degrees Fahrenheit.
  • Set aside to cool slightly, and enjoy!
  • Store in an airtight container in the fridge for up to 1 week.

Notes

To Freeze: Allow the baked meatballs to cool completely, and transfer them to an airtight container. They’ll stay fresh in the freezer for up to 2 months. Or, form and shape the meatballs, and arrange them on a baking sheet. Transfer the baking sheet to the freezer, and freeze the meatballs for 1-2 hours or until solid. Transfer them to a sealable bag or airtight container for up to 2 months. 

Nutrition

Serving: 1serving | Calories: 66kcal | Carbohydrates: 4g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 279mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg