Mexi-Chicken Meatballs

For a tasty twist on meatballs, try this recipe using ground chicken and lots of other great ingredients.


  • 4 oil-packed sun-dried tomato halves, drained and blotted dry
  • 2 garlic cloves
  • 1 jalapeno, halved*
  • 1/2 tsp. sea salt
  • 1/8 tsp. freshly ground pepper
  • 1/4 cup dry bread crumbs
  • 1 pound ground chicken
  • 1 egg, beaten
  • 1 Tbl. milk
  • 1/4 cup flour
  • 1 (14.5 oz) can peeled whole tomatoes with their juices
  • 1/2 tsp. dried oregano
  • 2 Tbl. extra virgin olive oil
  • 1 Tbl. chopped cilantro

In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, 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. Roll the mixture into 20 meatballs, about 1 1/2 tablespoons each. Dust meatballs lightly with flour, tapping off any excess.

Wipe out the food processor and add the remaining garlic clove and jalapeno half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.

In a cast-iron skillet, heat the olive oil. Add the meatballs and cook over moderate heat, turning until golden and cooked through. 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 for a couple more minutes. Transfer to a bowl, sprinkle with cilantro and serve.

Serving suggestions: These meatballs are great over pasta or with crusty bread or alone as an appetizer.

*Remove the seeds from the jalapeno for a milder flavor. If you prefer the spiciness, leave all or some of the seeds.

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