Chicken Meatballs with Sun-Dried Tomato Pesto

1hr 7min prep 17min cook 50min  |  Created by: Emily Wilson

A leaner version of the classic meatball helps reinvent a standard chicken dinner. The sauce is also super delish! Double the batch of sun-dried tomato pesto and toss it on pasta or a crostini for meals later in the week!

Ingredients

  • Fresh Oregano — 1 Tablespoon

  • Fresh Parsley — 2 Tablespoons

  • Garlic — 3 Cloves

  • Onions23 Cup

  • Ground Chicken Breast — 1 14 Pounds

  • Parmesan Cheese, Grated34 Cup

  • Eggs, Large — 1

  • Whole Milk13 Cup

  • White Bread — 1 Slices

  • Sun-Dried Tomatoes, Packed In Oil34 Cup

  • Black Pepper

  • Kosher Salt

  • Pine Nuts14 Cup

  • Extra Virgin Olive Oil — 7 Tablespoons

Equipment

  • Food Processor

  • Oven

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Small — 2

  • Saute Pan, Medium

  • Sheet Pan

  • Whisk

Notes

  1. The sun-dried tomato pesto recipe calls for a food processor, but a blender would work too.

    These work great as a party hors d'oeuvre too. Make smaller portions, about 1 tablespoon each, for approximately 20-24 meatballs. Just remember, the smaller meatballs will cook more quickly, so adjust timer accordingly.
     

Prep Steps

  • 1

    Place the bread and whole milk in a small bowl. Soak the bread while you continue with the recipe.
    White BreadWhole Milk

  • 2

    Prepare a food processor with the blade attachment.

  • 3

    Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place half in the food processor. Place the other half in a large mixing bowl.
    Fresh Parsley

  • 4

    Pick oregano leaves off the stems and finely chop to measure the indicated amount.
    Fresh Oregano

  • 5

    Cut an onion into 1/4 inch dice to measure the indicated amount.
    Onions

  • 6

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add half to the oregano and place the other half into the bowl of the food processor.
    Garlic

  • 7

    Place the sun-dried tomatoes in the bowl of the food processor. It's ok if some of the oil gets included.
    Sun-Dried Tomatoes, Packed In Oil

  • 8

    Add pine nuts, Parmesan cheese and olive oil to the food processor. Puree the sun-dried tomato mixture until nearly smooth, then season with salt and pepper to taste and mix quickly to combine. Transfer to a small serving dish.
    Kosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedPine Nuts

Cook Steps

  • 9

    Preheat the oven to 400 degrees.

  • 10

    Heat a medium saute pan over medium-high heat. Add olive oil and warm.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 11

    Once oil is warm, add the diced onions. Saute until softened and just slightly starting to caramelize.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 12

    Add oregano and garlic to the softened onions and cook for another 2 minutes, stirring often.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 13

    Transfer the onion mixture to the bowl of parsley.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 14

    Crack the egg into a small mixing bowl and whisk to combine.
    Eggs, Large

  • 15

    Lightly grease a sheet pan with olive oil. Place a small bowl of water nearby.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 16

    Place the ground chicken into the large mixing bowl with the parsley, onions and garlic. Season with salt and pepper, and add the grated Parmesan cheese and whisked egg.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 17

    Squeeze the milk out of the slice of bread. Add the bread to the chicken. Discard the milk.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 18

    Use clean hands to combine the chicken mixture well. Then, to form a meatball, measure out 2 tablespoons of the chicken mixture. Dampen your fingers in the bowl of water to prevent sticking, and shape the chicken into balls. Set the meatballs on the prepared sheet pan and continue with the remaining chicken.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 19

    Place the meatballs in the preheated oven. Bake until cooked through and golden brown, about [17-22 minutes].

  • 20

    Transfer 3-4 meatballs to each dinner plate. Serve warm with the sun-dried tomato pesto on the side.

Produce

  • Fresh Oregano — 1 Tablespoon

  • Fresh Parsley — 2 Tablespoons

  • Garlic — 3 Cloves

  • Onions23 Cup

Meat & Seafood

  • Ground Chicken Breast — 1 14 Pounds

Cheese & Lunchmeat

  • Parmesan Cheese, Grated34 Cup

Dairy & Eggs

  • Eggs, Large — 1

  • Whole Milk13 Cup

Bread & Bakery

  • White Bread — 1 Slices

Canned Goods, Soups & Mixes

  • Sun-Dried Tomatoes, Packed In Oil34 Cup

Spice & Baking

  • Black Pepper

  • Kosher Salt

  • Pine Nuts14 Cup

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 7 Tablespoons

Appliances

  • Food Processor

  • Oven

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Small — 2

  • Saute Pan, Medium

  • Sheet Pan

  • Whisk

Prep Steps

  • 1

    Place the bread and whole milk in a small bowl. Soak the bread while you continue with the recipe.
    White BreadWhole Milk

  • 2

    Prepare a food processor with the blade attachment.

  • 3

    Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place half in the food processor. Place the other half in a large mixing bowl.
    Fresh Parsley

  • 4

    Pick oregano leaves off the stems and finely chop to measure the indicated amount.
    Fresh Oregano

  • 5

    Cut an onion into 1/4 inch dice to measure the indicated amount.
    Onions

  • 6

    Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add half to the oregano and place the other half into the bowl of the food processor.
    Garlic

  • 7

    Place the sun-dried tomatoes in the bowl of the food processor. It's ok if some of the oil gets included.
    Sun-Dried Tomatoes, Packed In Oil

  • 8

    Add pine nuts, Parmesan cheese and olive oil to the food processor. Puree the sun-dried tomato mixture until nearly smooth, then season with salt and pepper to taste and mix quickly to combine. Transfer to a small serving dish.
    Kosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedPine Nuts

Cook Steps

  • 9

    Preheat the oven to 400 degrees.

  • 10

    Heat a medium saute pan over medium-high heat. Add olive oil and warm.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 11

    Once oil is warm, add the diced onions. Saute until softened and just slightly starting to caramelize.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 12

    Add oregano and garlic to the softened onions and cook for another 2 minutes, stirring often.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 13

    Transfer the onion mixture to the bowl of parsley.
    GarlicOnionsFresh OreganoExtra Virgin Olive Oil

  • 14

    Crack the egg into a small mixing bowl and whisk to combine.
    Eggs, Large

  • 15

    Lightly grease a sheet pan with olive oil. Place a small bowl of water nearby.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 16

    Place the ground chicken into the large mixing bowl with the parsley, onions and garlic. Season with salt and pepper, and add the grated Parmesan cheese and whisked egg.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 17

    Squeeze the milk out of the slice of bread. Add the bread to the chicken. Discard the milk.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 18

    Use clean hands to combine the chicken mixture well. Then, to form a meatball, measure out 2 tablespoons of the chicken mixture. Dampen your fingers in the bowl of water to prevent sticking, and shape the chicken into balls. Set the meatballs on the prepared sheet pan and continue with the remaining chicken.
    Ground Chicken BreastGarlicOnionsWhite BreadEggs, LargeKosher SaltBlack PepperExtra Virgin Olive OilParmesan Cheese, GratedFresh Parsley

  • 19

    Place the meatballs in the preheated oven. Bake until cooked through and golden brown, about [17-22 minutes].

  • 20

    Transfer 3-4 meatballs to each dinner plate. Serve warm with the sun-dried tomato pesto on the side.

Chicken Meatballs with Sun-Dried Tomato Pesto

1hr 7min prep: 17min cook: 50min

A leaner version of the classic meatball helps reinvent a standard chicken dinner. The sauce is also super delish! Double the batch of sun-dried tomato pesto and toss it on pasta or a crostini for meals later in the week!

Notes:
  1. The sun-dried tomato pesto recipe calls for a food processor, but a blender would work too.

    These work great as a party hors d'oeuvre too. Make smaller portions, about 1 tablespoon each, for approximately 20-24 meatballs. Just remember, the smaller meatballs will cook more quickly, so adjust timer accordingly.
     

Ingredients

Produce

  • Fresh Oregano — 1 Tablespoon
  • Fresh Parsley — 2 Tablespoons
  • Garlic — 3 Cloves
  • Onions23 Cup

Meat & Seafood

  • Ground Chicken Breast — 1 14 Pounds

Cheese & Lunchmeat

  • Parmesan Cheese, Grated34 Cup

Dairy & Eggs

  • Eggs, Large — 1
  • Whole Milk13 Cup

Bread & Bakery

  • White Bread — 1 Slices

Canned Goods, Soups & Mixes

  • Sun-Dried Tomatoes, Packed In Oil34 Cup

Spice & Baking

  • Black Pepper
  • Kosher Salt
  • Pine Nuts14 Cup

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 7 Tablespoons

Equipment

Appliances

  • Food Processor
  • Oven

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Small — 2
  • Saute Pan, Medium
  • Sheet Pan
  • Whisk

Prep Steps

  1. Place the bread and whole milk in a small bowl. Soak the bread while you continue with the recipe.

  2. Prepare a food processor with the blade attachment.

  3. Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place half in the food processor. Place the other half in a large mixing bowl.

  4. Pick oregano leaves off the stems and finely chop to measure the indicated amount.

  5. Cut an onion into 1/4 inch dice to measure the indicated amount.

  6. Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add half to the oregano and place the other half into the bowl of the food processor.

  7. Place the sun-dried tomatoes in the bowl of the food processor. It's ok if some of the oil gets included.

  8. Add pine nuts, Parmesan cheese and olive oil to the food processor. Puree the sun-dried tomato mixture until nearly smooth, then season with salt and pepper to taste and mix quickly to combine. Transfer to a small serving dish.


Cook Steps

  1. Preheat the oven to 400 degrees.

  2. Heat a medium saute pan over medium-high heat. Add olive oil and warm.

  3. Once oil is warm, add the diced onions. Saute until softened and just slightly starting to caramelize.

  4. Add oregano and garlic to the softened onions and cook for another 2 minutes, stirring often.

  5. Transfer the onion mixture to the bowl of parsley.

  6. Crack the egg into a small mixing bowl and whisk to combine.

  7. Lightly grease a sheet pan with olive oil. Place a small bowl of water nearby.

  8. Place the ground chicken into the large mixing bowl with the parsley, onions and garlic. Season with salt and pepper, and add the grated Parmesan cheese and whisked egg.

  9. Squeeze the milk out of the slice of bread. Add the bread to the chicken. Discard the milk.

  10. Use clean hands to combine the chicken mixture well. Then, to form a meatball, measure out 2 tablespoons of the chicken mixture. Dampen your fingers in the bowl of water to prevent sticking, and shape the chicken into balls. Set the meatballs on the prepared sheet pan and continue with the remaining chicken.

  11. Place the meatballs in the preheated oven. Bake until cooked through and golden brown, about [17-22 minutes].

  12. Transfer 3-4 meatballs to each dinner plate. Serve warm with the sun-dried tomato pesto on the side.

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