¼CupDry Sun-dried Tomatoes(About ⅓ Cup if Using Oil-Packed Tomatoes)
2Large Cloves of Garlic, Crushed or Minced
1TablespoonFresh Basil, Minced(Or Use 1 Teaspoon Dried Basil)
Pepper, to Taste
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.