A close-up of Chicken Meatballs with Sun-Dried Tomatoes and Basil with steamed broccoli in the background.

Chicken Meatballs with Sun-dried Tomatoes and Basil

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This recipe combines sun-dried tomatoes and basil into delicious, easy-to-make meatballs. Learn how to make this easy gluten-free recipe below.

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The whole family will be happy when you make these meatballs! Not only do kids love them, but they are gluten-free and allergy-friendly, so everyone can enjoy an easy and delicious meal.

One of the best things about this recipe is that these meatballs are baked in the oven. That way, you only have a few minutes of hands-on time that you have to devote to making these.

The ingredients for Chicken Meatballs with Sun-Dried Tomatoes arranged on a marble counter.

What You’ll Need to Make Chicken Meatballs with Sun-dried Tomatoes and Basil

  • Small Bowl
  • Large Bowl
  • Large Sheet Pan
  • Parchment Paper
  • Ground Chicken
  • Garlic
  • Sun-dried Tomatoes
  • Fresh or Dried Basil
  • Salt
  • Pepper

How to Make Chicken Meatballs with Sun-dried Tomatoes and Basil

  • For this first step, if you’re using dry sun-dried tomatoes, you’ll need to have hot water handy. You can boil some on the stove or heat it up in the microwave. Place the dry tomatoes in the small bowl and cover them with the hot water. If you’re using oil-packed sun-dried tomatoes, you can skip this step.
A white bowl with sun-dried tomatoes soaking in hot water
  • Once the tomatoes have softened, drain them and chop them up. You’ll want fairly small pieces so you can get them mixed in evenly.
  • In the large bowl, you’ll combine all of the ingredients and mix them until they are evenly combined. Don’t overmix, though – that can make the meatballs tough, and nobody wants that!
All of the ingredients for the meatballs in a bowl before mixing.
  • Next, place one tablespoon of the meatball mixture on the parchment-lined baking sheet. I find the easiest way to do this is with a cookie scoop, but a measuring spoon works well, too. Once you have them all measured out, lightly roll each meatball in your hands to smooth them out.
Raw meatballs on a baking sheet ready to go into the oven.
  • These meatballs are baked in the oven at 425° for 15 minutes or until the internal temperature reaches 160°.

Tips

  • If you don’t have access to fresh basil, you can substitute dried basil. The flavor will be a little different, but the meatballs will still be delicious.
  • This meatball recipe is great for meal prepping as it can be made ahead and refrigerated or frozen with no loss of quality. Sealed, they last for about a week in the refrigerator and about 6 months in the freezer. Reheat thawed meatballs in the microwave, oven, or even in a skillet.
  • Use a cookie scoop to make measuring out the meatballs so much easier.
  • Serve these over your favorite pasta, zoodles, or spaghetti squash.
  • This recipe is gluten-free, dairy-free, paleo, keto, and Whole30 compliant!

Chicken Meatballs with Sun-dried Tomatoes and Basil

This recipe combines sun-dried tomatoes and basil into delicious, easy-to-make meatballs. Learn how to make this easy gluten-free recipe below.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Dairy-Free, Gluten-Free, Keto, Paleo, whole30

Equipment

  • Small Bowl
  • Large Bowl
  • Large Baking Sheet
  • Parchment Paper

Ingredients

  • ¼ Cup Dry Sun-dried Tomatoes (About ⅓ Cup if Using Oil-Packed Tomatoes)
  • 1 Pound Ground Chicken
  • 2 Large Cloves of Garlic, Crushed or Minced
  • 1 Tablespoon Fresh Basil, Minced (Or Use 1 Teaspoon Dried Basil)
  • ½ Teaspoon Salt
  • Pepper, to Taste

Instructions

  • Preheat oven to 425°. Line a large baking sheet with parchment paper.
  • If using dry sun-dried tomatoes, place them in a small bowl and cover them with hot water. If using oil-packed sun-dried tomatoes, you can skip this step.
  • Once the tomatoes have softened mince them and add them to the large bowl along with the rest of the ingredients. Mix until evenly combined.
  • Place tablespoon amounts of the meatball mixture on the parchment-lined baking sheet, making sure to space them evenly.
  • Place the baking sheet in the oven and bake for 15 minutes, or until the meatballs reach an internal temperature of 160°. Serve immediately or store in a sealed container in the refrigerator for 1 week or in the freezer for 6 months.

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