Chicken Meatballs with Basil and Sun-Dried Tomatoes

This is a delicious and healthy way to make meatballs.  These work very nicely for dinner in a marinara sauce over pasta or for guests at a cocktail party.  I've served them with everything from a yogurt cucumber sauce or spicy barbecue glaze to just by themselves.  

Makes 24-30 meatballs

2# ground chicken
2 Tbsp. Olive oil
1 small onion, minced
3 cloves garlic, minced
1/2 C. Sun-dried tomatoes, chopped
1/4 C. milk
1/2 C. Bread crumbs
1 slightly beaten egg
2 Tbsp. fresh basil, fine chopped
2 Tbsp. fresh parsley, fine chopped
1 Tbsp. fresh Oregano, fine chopped
Kosher salt and fresh ground black pepper, to taste



In a medium skillet heat the olive oil and sauté the onion and garlic for 2 minutes or until softened. Remove from the heat and let cool for 10 minutes. In a large bowl place the ground chicken. Add the onion mixture, sun tomatoes, herbs, milk, bread crumbs, egg, salt, and pepper.

Gentle mix until ingredients are well combined. Cover and refrigerate, for 1 hour.

Preheat the oven to 375 degrees

Take a heaping tablespoonful, of the mixture, and shape it into a meatball, and roll between the palms of your hands to shape. Place the balls ½ inch apart on a greased cookie sheet and bake for 40 to 45 minutes, turn once while cooking. Remove from the oven and let rest for 10 minutes.  Serve & Enjoy!