Sunday, October 23, 2016

Sun-dried Tomato Chicken Meatballs

Ingredients:

  • 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.


Directions:

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/