Baked Chicken Meatballs with Sun-Dried Tomato
Lean ground chicken meatballs baked with sun-dried tomato, parmesan, and fresh basil, make once and enjoy over the week from fridge or freezer for a rich Italian bite.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brush lightly with olive oil. In a medium bowl, combine ground chicken, sun-dried tomato, parmesan, egg white, basil, parsley, garlic, oregano, salt, pepper, and chili flakes. Mix gently by hand until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs, roughly 38g each.
Bake
Space meatballs on the prepared tray. Bake at 200°C for 18–20 minutes, rotating the tray once halfway, until golden and internal temperature reaches 74°C (165°F). Cool fully on the tray before portioning.
Plate
Divide cooled meatballs into 2 airtight containers or freezer bags, 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days. To reheat, warm 6 meatballs at 180°C for 6 minutes from fridge or 12–15 minutes from frozen, and serve with cherry tomatoes, rocket, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.