These Mediterranean Sun-Dried Tomato Chicken Meatballs are packed with protein, full of flavor, and so easy to make! Ready in about 30 minutes, they’re perfect for serving as an appetizer, snack, or main course.
Table of Contents
- Why These Mediterranean Sun-Dried Tomato Chicken Meatballs Are So Satisfying
- What Are Chicken Meatballs Made Out Of?
- Let the Food Processor Do the Hard Work, and Make Baked Chicken Meatballs in 30 Minutes
- Tips for Sucess
- Serving Suggestions
- How to Store and Reheat
- Common Questions About This Sun-Dried Tomato Chicken Meatballs Recipe
- More Easy Meatball Recipes
- Mediterranean Sun-Dried Tomato Chicken Meatballs Recipe
Why These Mediterranean Sun-Dried Tomato Chicken Meatballs Are So Satisfying
We love a good chicken recipe around here, and we’ll never turn down a plate of baked bruschetta chicken, chipotle chicken, or creamy parmesan chicken. However, sometimes we want something that’s a little quicker to make and a little more bite-sized to eat.
And it’s times like that when we pull out our easy Mediterranean chicken meatball recipe! Loaded with protein, fresh herbs, and warm spices, it’s savory, filling, and oh-so-satisfying.
Plus, these ground chicken meatballs are:
- Made with just ten simple ingredients.
- Ready in about 30 minutes.
- Created with minimal prep time.
- High in protein.
- Super versatile and great to prepare in advance.
What Are Chicken Meatballs Made Out Of?
You won’t believe that so much flavor can be created with such few ingredients! Here’s everything you need:
- Chicken – We recommend using boneless, skinless chicken breasts. If preferred, chicken thighs can be substituted. Just note that the taste and texture of your meatballs will be slightly changed, and make sure they’re boneless!
- Eggs – Large eggs act as a binder, holding the ingredients together.
- Garlic – Whole, fresh cloves are best.
- Sun-Dried Tomatoes – You can find sun-dried tomatoes packaged in oil or dry. Either version is fine! They add a vibrant color and a slightly sweet, tangy flavor.
- Fresh Basil Leaves – These help balance out some of the savoriness, adding a bright, herbaceous flavor.
- Breadcrumbs – Panko breadcrumbs are used to absorb some of the excess liquid, keeping your chicken meatballs moist and tender. If needed, use gluten-free varieties.
- Seasonings – Smoked paprika, dried oregano, salt, and black pepper take this recipe to the next level, adding depth, savoriness, and a touch of heat.
Let the Food Processor Do the Hard Work, and Make Baked Chicken Meatballs in 30 Minutes
One of the best things about this baked chicken meatballs recipe is that the food processor does most of the work for you! Just toss everything together, roll the balls, and pop them in the oven.
- Form the Meat Mixture. Add all the ingredients to the bowl of a food processor, and pulse until they’re finely ground and the mixture is uniform.
- Portion. Use a cookie scoop or your hands to divide the mixture evenly, and roll it into balls.
- Bake. Arrange the meatballs on a greased baking sheet, and transfer them to a preheated oven to bake until they’re cooked through and brown on the outside.
- Cool. Set the meatballs aside to cool slightly, and enjoy warm!
Tips for Sucess
- Don’t Overprocess. Pulse the meat mixture just until combined. There should still be some texture. We don’t want the mixture to become mushy!
- Leave Space. Leave a bit of space between each meatball in order for them to cook evenly.
- Use a Meat Thermometer. Use a meat thermometer to ensure the meatballs reach an internal temperature of 165 degrees Fahrenheit and are safe to eat.
Serving Suggestions
These sun-dried tomato chicken meatballs are great to serve on their own with a snack or appetizer and pair super well with dips like tzatziki, toum, feta cucumber sauce, and zhough.
Or, enjoy them as part of a complete meal with sides like Greek orzo pasta salad, Greek rice bake, shirazi salad, parmesan Brussels sprouts, roasted veggies, and a side of pita!
How to Store and Reheat
These chicken meatballs are great to prepare in bulk and keep on hand for easy meals in a pinch!
To Store: Transfer leftovers to an airtight container, and keep them stored in the refrigerator for up to one week.
To Freeze: Store your meatballs baked or unbaked in the freezer for up to two months. If baked, simply allow them to cool completely, transfer them to a freezer-safe container, and store them in the freezer.
If unbaked, form your ground chicken meatballs as usual, and arrange them on a baking sheet. Then, transfer them to the freezer for a few hours or until solid. Place the frozen meatballs in a sealable bag or airtight container, and transfer them back to the freezer. When you’re ready to eat, bake from frozen or thawed, adding extra time as needed.
To Reheat: Place your meatballs back on a baking sheet, and transfer them to the oven heated to 400 degrees Fahrenheit until they’re heated through.
Common Questions About This Sun-Dried Tomato Chicken Meatballs Recipe
Sun-dried tomatoes can be a great addition to a well-rounded diet as they are full of vitamins, nutrients, and antioxidants such as lycopene. As a result, they may help reduce the risk of cancer, reduce inflammation, and improve immunity.
Every recipe is different, but we use both in these Mediterranean meatballs to help hold their shape and keep them moist!
Make sure to pulse the meat mixture just until it is well combined, and handle the meatballs as little as possible, rolling them gently.
Overmixing or overworking the raw mixture can cause chicken meatballs to become dense and dry.
Sure! Just heat oil in a skillet over medium heat, add your meatballs, and cook, turning them over frequently until they’re golden brown and cooked through.
It should work! Just preheat your
Yes, just be careful not to overwork the meat mixture.
More Easy Meatball Recipes
If you enjoy these Mediterranean sun-dried tomato chicken meatballs, you won’t want to miss out on more of our flavor-loaded meatball recipes below!
- Easy Shrimp Kofta Meatballs
- Air Fryer Jalapeño Cheddar Chicken Meatballs
- Greek Meatballs
- Easy Chicken Shawarma Meatballs
Mediterranean Sun-Dried Tomato Chicken Meatballs
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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
