Sun-Dried Tomato Chicken Meatballs

sun dried tomato chicken ball w spaghetti squashThis is a family favorite in our house and a great alternative to red meat.

I know there is always a debate between baking vs. frying meatballs but I really feel that these hold up just as well in the oven as they do fried.

These chicken meatballs are still tasty with the following substitutions:

  • Gluten Free – replace bread crumbs with gluten free bread crumbs
  • Paleo –  Omit milk, bread crumbs and cheese


  • 3-4 cloves of garlic, chopped
  • 1/4 c oil-packed sun-dried tomatoes, roughly chopped
  • 1/4 c onion, chopped
  • salt and pepper to taste
  • 1/2 c bread crumbs
  • 2 lb ground chicken
  • 2 T milk
  • 2 eggs
  • 1/4 c Pecorino Romano cheese (may substitute parmesan cheese)
  • 2lb ground chicken


  • Preheat oven to 375 F
  • In a food processor, add garlic, sun-dried tomatoes, onion, salt and pepper.
  • Pulse until fully incorporated
  • Add bread crumbs to sun-dried tomato mixture
  • In a separate bowl, whisk eggs
  • Add milk, cheese, and sun-dried tomato mixture to the eggs and mix well
  • Finally add chicken and mix until thoroughly combined
  • Form into balls (approximately 2″ diameter) and place on non-stick foil or mat on a baking sheet (makes approx. 40 balls)
  • Bake for 25-30 min (turn them over approximately 15 min into baking time)
  • Finish in your favorite marinara

Serve with pasta, spaghetti squash, or any other veggies to complete the meal.

chicken ball in sauce


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