Chicken and Sun-Dried Tomato Meatballs

The first time I made these meatballs, my kitchen smelled incredible and I couldnt stop sneaking tastes of the sauce. My husband actually asked if we could have them every week after that first bite. Theres something about the combination of sun-dried tomatoes and that tangy cream sauce that just works.

I originally developed this recipe when I needed something impressive for a dinner party but didnt want to be stuck at the stove all night. Everyone asked for the recipe, and now its become my go-to when I want to serve something special without the stress.

Ingredients

• 1 lb ground chicken: Use dark meat for extra juiciness if you can find it
• 1/3 cup sun-dried tomatoes packed in oil: Drain them but save that oil for another recipe
• 1/4 cup grated Parmesan cheese: Freshly grated makes a huge difference
• 1/4 cup breadcrumbs: Glutenfree works perfectly here
• 1 large egg: Room temperature helps everything bind better
• 2 cloves garlic: Minced finely so no one bites into a big chunk
• 2 tbsp fresh parsley: Chop it right before adding for best flavor
• 1/2 tsp dried oregano: Fresh works too, just double the amount
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust to your taste
• 2 tbsp olive oil: For getting that gorgeous golden crust
• 1 tbsp unsalted butter: For the sauce base
• 1 small shallot: Finely chopped, adds a subtle sweetness
• 1 cup heavy cream: The luscious body of the sauce
• 1/2 cup chicken broth: Homemade is best but storebought works
• 2 tbsp Dijon mustard: The backbone of the sauce
• 1 tsp wholegrain mustard: Adds lovely texture and depth
• 2 tbsp grated Parmesan cheese: For finishing the sauce
• Fresh parsley: For garnish if youre feeling fancy

Instructions

Preheat and prepare:

Get your oven to 400°F and line a baking sheet with parchment paper so cleanup is effortless later.

Mix the meatballs:

Combine everything except the oil in a large bowl, mixing gently just until incorporated. Overworking makes tough meatballs.

Shape them up:

Form 16 to 18 small meatballs, about 1.5 inches each. Wet your hands slightly if the mixture sticks.

Get the golden crust:

Heat olive oil in a large skillet over medium heat and sear meatballs in batches until browned all over, about 4 to 5 minutes total.

Finish cooking:

Transfer seared meatballs to the prepared baking sheet and bake 10 to 12 minutes until they reach 165°F internally.

Start the sauce base:

In the same skillet, melt butter over medium heat and sauté the shallot for 2 to 3 minutes until softened.

Build the sauce:

Stir in the cream, broth, both mustards, and bring to a gentle simmer. Cook 3 to 4 minutes, stirring frequently.

Add the cheese:

Stir in the Parmesan, season with salt and pepper, and simmer 2 more minutes until slightly thickened.

Bring it together:

Add the baked meatballs back to the skillet and simmer 2 to 3 minutes so everything gets friendly.

Make it pretty:

Garnish with fresh parsley if you like and serve hot with your favorite sides.

Save

Last Tuesday I made these for my book club and three people immediately asked for the recipe. Theres something about having restaurant quality food at home that makes people feel special.

Making It Lighter

You can easily make this a bit lighter without sacrificing flavor. Replace half the heavy cream with whole milk and the sauce still turns out luxuriously creamy. Ground turkey works beautifully instead of chicken if thats what you prefer.

Perfect Sides

I love serving these over creamy mashed potatoes to catch all that sauce. Crusty bread is essential for wiping the bowl clean, and roasted green beans add a fresh contrast to the rich dish.

Make It Your Own

The base recipe is forgiving, so feel free to play around with what you have on hand. A pinch of red pepper flakes wakes everything up nicely. Extra sun-dried tomatoes make it even more intense.

• Try fresh basil instead of parsley in summer
• Add a splash of white wine to the sauce
• Double the recipe and freeze half before baking

Save

These meatballs have become one of those recipes I make when I want something comforting but still a little special. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute. The texture and flavor profile remain similar, though turkey may be slightly leaner.

→ How do I store leftovers?

Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

→ Can I make these ahead of time?

Absolutely. Form and sear the meatballs up to 24 hours ahead, then refrigerate. Complete the baking and sauce preparation when ready to serve. The sauce can also be made ahead and gently reheated.

→ What can I serve with these meatballs?

Creamy mashed potatoes, buttered egg noodles, steamed rice, or crusty bread are excellent choices. Roasted vegetables or a crisp green salad add freshness to balance the rich sauce.

→ Can I freeze the meatballs?

Yes, freeze the baked, cooled meatballs without sauce for up to 3 months. Thaw overnight in the refrigerator, then reheat in the prepared sauce until warmed through.