Sun-Dried Tomato Chicken Meatballs (Print Version)

# Ingredients:

→ Meatballs

01 - 1 pound ground chicken
02 - 1/3 cup bread crumbs (or panko)
03 - 1 egg, lightly beaten
04 - 1/4 cup freshly grated Parmesan cheese
05 - 2 cloves garlic, minced or grated
06 - 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
07 - 1/2 teaspoon Italian seasoning
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 2 tablespoons unsalted butter

→ Sauce

12 - 1 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1 tablespoon of the oil)
13 - 3 cloves garlic, minced
14 - 1 tablespoon tomato paste
15 - 1 cup chicken stock
16 - 1 cup heavy cream
17 - 1/2 cup freshly grated Parmesan cheese
18 - 1 teaspoon Italian seasoning
19 - Pinch of red pepper flakes (optional)
20 - 1/4 cup fresh basil leaves, julienned
21 - Salt and freshly ground black pepper to taste

# Instructions:

01 - In a large mixing bowl, combine your ground chicken, bread crumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, Italian seasoning, onion powder, salt, and pepper. Use clean hands to gently mix everything together until just combined - be careful not to overmix or your meatballs might end up tough.
02 - Roll the mixture into tablespoon-sized balls - you should get about 30 meatballs. Melt the butter in a large skillet over medium-high heat until it starts to foam. Add your meatballs (you might need to work in batches) and cook, turning occasionally, until they're nicely browned on all sides. Don't worry if they're not fully cooked through yet - they'll finish in the sauce. Transfer the browned meatballs to a plate, cover to keep warm, and set aside.
03 - Pour off any excess fat from the skillet and give it a quick wipe with a paper towel, but don't scrub away those flavorful browned bits stuck to the bottom - they'll add depth to your sauce.
04 - Return your skillet to medium heat and add the tablespoon of reserved sun-dried tomato oil. Once it's hot and shimmering, toss in the minced garlic and cook just until fragrant, about 30 seconds - be careful not to let it burn. Add the tomato paste and cook, stirring constantly, for another minute to caramelize it slightly and develop its rich flavor.
05 - Pour in the chicken stock and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Bring to a gentle simmer, then lower the heat to medium-low and stir in the heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes if you're using them. Let this mixture simmer gently for a few minutes to start thickening.
06 - Gently nestle the browned meatballs back into the simmering sauce and add the chopped sun-dried tomatoes. Cover and let everything simmer together for 10-15 minutes, until the sauce has thickened beautifully and the meatballs are fully cooked through (they should reach an internal temperature of 165°F).
07 - Just before serving, scatter the fresh basil over the top and give everything a taste, adding more salt and pepper if needed. Serve hot over pasta, polenta, or with crusty bread for soaking up that incredible sauce.

# Notes:

01 - These meatballs pair beautifully with pasta, particularly pappardelle or fettuccine, but are equally delicious over creamy polenta or alongside roasted vegetables.
02 - For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich.
03 - The meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking.

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