- 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/
