- 1 lb. ground chicken
- 3.5 oz. sun-dried tomatoes packed in oil
- 1 slice bread (suggest Pepperidge Farm® Farmhouse Sourdough)
- 1/3 cup whole milk ricotta
- 1 tablespoon whole milk
- 1 large egg
- 3-4 large cloves of garlic
- fresh rosemary (~1 large spring)
- fresh thyme (~6-8 stems)
- fresh sage (~5-6 leaves)
- 1/2 teaspoon Redmond's® Real Salt
- 1/2 teaspoon McCormack's® Peppercorn Medley
Preheat oven to 350 degrees.
Mince garlic and set aside. Strip rosemary and thyme leaves and mince them, along with the sage, and set aside. Pulse the bread in a food processor to make fine breadcrumbs and set aside. Lightly beat egg and set aside. Drain (but preserve the oil) and rough chop the sun-dried tomatoes.
Put the tomatoes and garlic in the food processor and pulse. Add in the bread crumbs and pulse. Put this mixture to a large mixing bowl. Then add the rest of the ingredients, except for the saved oil and mix well.
Shape into 21 meatballs and place on a large metal pan. Brush with the olive oil from the sun-dried tomatoes container. Bake until done (165 degrees), approximately 16 minutes.
Myrtle's Note: I have wanted to try chicken meatballs for a while and went looking for a recipe. This was close to what I wanted, although I changed the herbs and switched to fresh breadcrumbs. Since the original recipe called for 1.5 pounds of chicken and I wanted to have a recipe for a 1 pound container, I had to work out reducing some of the ingredients. The mixture feels really wet and I was worried, as I rolled out the meatballs, that they would not set, but the end result were really tasty, firm meatballs.
Yield: 6 servings
Source: adapted from http://www.bhg.com/recipe/chicken-meatballs-with-sun-dried-tomatoes/