Chicken and Sun-Dried Tomato Meatballs

The aroma of sun-dried tomatoes always pulls me back to this tiny Italian market in Boston where I first discovered how they could transform something as simple as ground chicken into something extraordinary. These meatballs came together on a rainy Tuesday when I needed to use up what was in my pantry, and now they have become my go-to comfort food.

I made these for my book club last winter and watched three people who swore they did not like ground chicken go back for seconds. The way the meatballs soak up that velvety sauce while they finish cooking together is something that makes people pause and ask what exactly they are eating.

Ingredients

• 1 lb ground chicken: The mild base that lets those sun-dried tomatoes shine without overpowering them
• 1/3 cup sun-dried tomatoes packed in oil: Drain them but save that oil for cooking something else tomorrow
• 1/4 cup grated Parmesan cheese: Adds a salty depth that balances the cream sauce perfectly
• 1/4 cup breadcrumbs: Gluten-free works just as well if that is your preference
• 1 large egg: The binder that keeps everything tender instead of tough
• 2 cloves garlic: Minced fresh makes all the difference here
• 2 tbsp fresh parsley: Chop it right before you start mixing
• 1/2 tsp dried oregano: Use fresh if you have it growing somewhere
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously since chicken needs help
• 2 tbsp olive oil: For getting that golden crust on the outside
• 1 tbsp unsalted butter: The foundation for your sauce
• 1 small shallot: Finely chopped so it almost disappears into the sauce
• 1 cup heavy cream: Whole milk can work but the sauce will be thinner
• 1/2 cup chicken broth: Use the good stuff you would actually drink
• 2 tbsp Dijon mustard: The sharpness that cuts through all that rich cream
• 1 tsp whole-grain mustard: Adds texture and a milder mustard kick
• 2 tbsp grated Parmesan cheese: For the sauce this time
• Salt and black pepper: Taste and adjust before serving
• Fresh parsley for garnish: Makes everything look intentional

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks later

Mix the meatball base:

Combine everything from chicken through pepper in a large bowl and mix only until just combined

Shape them gently:

Form 16 to 18 small meatballs about 1.5 inches each and do not pack them too tight

Sear for flavor:

Heat olive oil in a large skillet and brown the meatballs in batches for 4 to 5 minutes total

Finish in the oven:

Bake for 10 to 12 minutes until they reach 165°F inside

Start the sauce base:

Melt butter in the same skillet and cook the shallot for 2 to 3 minutes until soft

Build the creamy sauce:

Add cream broth both mustards and simmer 3 to 4 minutes while stirring

Thicken it up:

Stir in Parmesan and cook 2 more minutes until slightly thickened

Bring them together:

Return meatballs to the skillet and simmer 2 to 3 minutes so they absorb some sauce

Serve it up:

Garnish with parsley and bring everything to the table while it is still steaming

Pin It

My sister called me at midnight after serving these to tell me she licked the plate. That is when I knew this was not just another recipe to file away and forget about.

Making Ahead

I have shaped the raw meatballs in the morning and kept them refrigerated until dinner time without any issues. You can also freeze them uncooked on a baking sheet then transfer to a bag once they are firm.

Side Dish Ideas

Mashed potatoes are classic but roasted vegetables with a little char work beautifully with the creamy sauce. Sometimes I just serve crusty bread and let everyone soak up every last drop.

Storage and Reheating

Leftovers keep well in the refrigerator for three days and actually taste better the next day when the flavors have more time to develop. Reheat gently on the stove with a splash of cream to bring the sauce back to life.

• The sauce will thicken in the refrigerator so thin it with a little cream or broth when reheating
• Avoid microwaving if you can since the sauce can separate and look unappealing
• These freeze well for up to three months if you want to meal prep for busy weeks

Pin It

These are the kind of meatballs that make people ask when you are making them again.

Recipe Q&A

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute. Keep in mind that turkey may be slightly leaner, so the meatballs might benefit from an extra teaspoon of olive oil mixed into the blend.

→ How do I store leftovers?

Store cooled meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or broth if the sauce has thickened too much.

→ Can I freeze these meatballs?

Absolutely. Form and sear the meatballs, then cool completely and freeze in a single layer before transferring to a freezer bag. They'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating with fresh sauce.

→ What can I serve alongside this dish?

Mashed potatoes, rice, or crusty bread are classic choices. Roasted vegetables like green beans or Brussels sprouts also complement the creamy sauce beautifully. For a lighter option, serve over zucchini noodles or with a simple green salad.

→ How can I make the sauce lighter?

Replace half of the heavy cream with whole milk for a lighter version that still maintains a creamy texture. You can also use Greek yogurt stirred in at the end for a tangy, protein-rich alternative.

→ Can I make these ahead of time?

The meatball mixture can be prepared and shaped up to 24 hours in advance—store covered in the refrigerator. The sauce can also be made ahead and gently reheated when ready to serve.