Chicken and Sun-Dried-Tomato Meatballs
Ingredients
- 4 oil-packed sun-dried tomato halves drained and blotted dry
- 2 garlic cloves
- 1 large jalapeño halved, seeded and coarsely chopped
- Kosher salt
- Freshly ground pepper
- 1/4 cup fine dry bread crumbs
- 1 lb ground chicken breast
- 1 large egg lightly beaten
- 1 tbsp tablespoon fat-free milk
- 1/4 cup cup all-purpose flour for dusting
- 1 14 1/2-ounce can peeled whole tomatoes with their juices
- 1/2 tsp teaspoon dried oregano
- 2 tbsp extra-virgin olive oil
- 1 tbsp chopped flat-leaf parsley
Instructions
- In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess.
- Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
- In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
Notes
One Serving 290 calories, 10.4 gm total fat, 1.8 gm saturated fat, 16 gm carb.