Mediterranean Sun-Dried Tomato Chicken Meatballs

These Mediterranean Sun-Dried Tomato Chicken Meatballs are packed with protein and bursting with flavor — and they’re a breeze to whip up. In just about 30 minutes, you’ll have these gems ready to steal the show, whether as an appetizer, snack, or main course!

Why These Mediterranean Sun-Dried Tomato Chicken Meatballs Are So Satisfying

We love a good chicken recipe around here, and we’ll never turn down a plate of baked bruschetta chicken, chipotle chicken, or creamy parmesan chicken. However, sometimes we’re in the mood for something quicker and bite-sized.

And it’s times like that when we pull out this easy Mediterranean chicken meatball recipe! Loaded with protein, fresh herbs, and warm spices, it’s savory, filling, and oh-so-satisfying. 

Plus, these ground chicken meatballs are: 

• Made with just ten simple ingredients. 
• Ready in about 30 minutes.
• Created with minimal prep time. 
• High in protein. 
• Super versatile and great to prepare in advance. 

What Are Chicken Meatballs Made Out Of? 

Get ready for a taste bud takeover because you won’t believe how much flavor can be unleashed with so few ingredients! Here’s the short and sweet list of everything you need:

• Chicken – We recommend using boneless, skinless chicken breasts. If preferred, chicken thighs can be substituted. Just note that the taste and texture of your meatballs will be slightly changed, and make sure they’re boneless! 
• Eggs – Large eggs act as a binder, holding the ingredients together. 
• Garlic – Whole, fresh cloves are best. 
• Sun-Dried Tomatoes – You can find sun-dried tomatoes packaged in oil or dry. Either version is fine! They add a vibrant color and a slightly sweet, tangy flavor. 
• Fresh Basil Leaves – These help balance out some of the savoriness, adding a bright, herbaceous flavor. 
• Breadcrumbs – Panko breadcrumbs are used to absorb some of the excess liquid, keeping your chicken meatballs moist and tender. If needed, use gluten-free varieties. 
• Seasonings – Smoked paprika, dried oregano, salt, and black pepper take this recipe to the next level, adding depth, savoriness, and a touch of heat. 

Let the Food Processor Do the Hard Work, and Make Baked Chicken Meatballs in 30 Minutes

One of the best things about this baked chicken meatballs recipe is that the food processor does most of the work for you! Just toss everything together, roll the balls, and pop them in the oven. 

1. Form the Meat Mixture. Add all the ingredients to the bowl of a food processor, and pulse until they’re finely ground and the mixture is uniform. 
2. Portion. Use a cookie scoop or your hands to divide the mixture evenly, and roll it into balls. 
3. Bake. Arrange the meatballs on a greased baking sheet, and transfer them to a preheated oven to bake until they’re cooked through and brown on the outside. 
4. Cool. Set the meatballs aside to cool slightly, and enjoy warm!

Tips for Sucess

• Don’t Overprocess. Pulse the meat mixture just until combined. There should still be some texture. We don’t want the mixture to become mushy! 
• Leave Space. Leave a bit of space between each meatball in order for them to cook evenly. 
• Use a Meat Thermometer. Use a meat thermometer to ensure the meatballs reach an internal temperature of 165 degrees Fahrenheit and are safe to eat.   

Serving Suggestions

These sun-dried tomato chicken meatballs are stars in their own right – perfect for solo snacking or stealing the spotlight as an appetizer. But wait, it gets better – they’re the ultimate partners for dipping! Pair them up with tzatziki, toum, feta cucumber sauce, and zhough. 

Or, enjoy them as part of a complete meal with sides like Greek orzo pasta salad, Greek rice bake, shirazi salad, parmesan Brussels sprouts, roasted veggies, and a side of pita!  

How to Store and Reheat

These chicken meatballs are not just delicious; they’re also a game-changer for busy weeknights. Whip up a batch in bulk, keep them on standby, and you’ve got the secret weapon for easy, quick meals in a pinch.

To Store: Transfer leftovers to an airtight container, and keep them stored in the refrigerator for up to one week. 

To Freeze: Store your meatballs baked or unbaked in the freezer for up to two months. If baked, simply allow them to cool completely, transfer them to a freezer-safe container, and store them in the freezer. 

If unbaked, form your ground chicken meatballs as usual, and arrange them on a baking sheet. Then, transfer them to the freezer for a few hours or until solid. Place the frozen meatballs in a sealable bag or airtight container, and transfer them back to the freezer. When you’re ready to eat, bake from frozen or thawed, adding extra time as needed. 

To Reheat: Place your meatballs back on a baking sheet, and transfer them to the oven heated to 400 degrees Fahrenheit until they’re heated through. 

Common Questions About This Sun-Dried Tomato Chicken Meatballs Recipe

More Easy Meatball Recipes 

If you’re a fan of these Mediterranean sun-dried tomato chicken meatballs, you’re in for a treat with more mouthwatering meatball recipes below.

• Easy Shrimp Kofta Meatballs
• Air Fryer Jalapeño Cheddar Chicken Meatballs
• Greek Meatballs
• Easy Chicken Shawarma Meatballs

Mediterranean Sun-Dried Tomato Chicken Meatballs

4.84 from 25 votes

Author: Food Dolls

Servings: 12 servings

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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Make these easy Mediterranean Sun-Dried Tomato Chicken Meatballs with 10 ingredients and 30 minutes for snack, appetizer, or main course!

Ingredients  

1x2x3x

• ▢ 2 large chicken breasts cut into pieces
• ▢ 1 large egg
• ▢ 3 cloves garlic
• ▢ 1/4 cup sun-dried tomatoes
• ▢ 1/2 cup fresh basil leaves
• ▢ 1/4 cup seasoned breadcrumbs
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon salt
• ▢ 1/8 teaspoon black pepper

Instructions 

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet, and set aside.
• Cut the chicken breasts into smaller pieces, making them easier to process.
  2 large chicken breasts
• Add the chicken, egg, garlic, sun-dried tomatoes, basil, breadcrumbs, and seasonings to the bowl of a food processor. Pulse until the mixture is well combined and uniform.
  1 large egg, 3 cloves garlic, 1/4 cup sun-dried tomatoes, 1/2 cup fresh basil leaves, 1/4 cup seasoned breadcrumbs, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, 1/8 teaspoon black pepper
• Divide the mixture evenly, and roll each portion between two palms to form balls.
• Arrange the balls on the prepared baking sheet, and bake for 20 minutes or until the meatballs are golden brown and reach an internal temperature of 165 degrees Fahrenheit.
• Set aside to cool slightly, and enjoy!
• Store in an airtight container in the fridge for up to 1 week.

Equipment

1 Food processor

1 Baking sheet

Notes

To Freeze: Allow the baked meatballs to cool completely, and transfer them to an airtight container. They’ll stay fresh in the freezer for up to 2 months. Or, form and shape the meatballs, and arrange them on a baking sheet. Transfer the baking sheet to the freezer, and freeze the meatballs for 1-2 hours or until solid. Transfer them to a sealable bag or airtight container for up to 2 months. 

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Nutrition

Serving: 1serving | Calories: 66kcal | Carbohydrates: 4g | Protein: 9g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 279mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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