Ingredients:

  • 1 lb ground chicken
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, grated
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp oil from the sun-dried tomato jar
  • 1/2 cup sun-dried tomatoes, julienned
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken bone broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes
  • 1/4 cup fresh basil leaves

Instructions:

  1. In a large bowl, combine ground chicken, panko, egg, 1/4 cup parmesan, grated garlic, oregano, paprika, salt, and pepper. Mix by hand until just combined to avoid a rubbery texture.
  2. Roll the mixture into 1-inch meatballs, yielding approximately 16-20 spheres.
  3. Heat the sun-dried tomato oil in a 12-inch skillet over medium-high heat. Sear the meatballs until browned on all sides. Remove meatballs from the pan and set aside.
  4. In the same skillet, sauté the minced garlic, julienned sun-dried tomatoes, and red pepper flakes for 1-2 minutes until fragrant.
  5. Deglaze the pan with chicken bone broth, scraping the fond from the bottom. Stir in the heavy cream and bring to a gentle simmer.
  6. Whisk in the remaining 1/2 cup Parmesan cheese until melted and the sauce thickens slightly.
  7. Return the meatballs to the skillet. Simmer for 5-8 minutes until the chicken is cooked through (internal temperature of 165°F).
  8. Garnish with fresh basil leaves and serve immediately.