Sun-dried tomatoes are one of my favorite ingredients; the process intensifies the fruit’s natural sugars and succulent flavor. These meatballs, perfect as an hors d’oeuvre, also contain a variety of fresh herbs and some creamy mozzarella.
2/3 cup sun-dried tomatoes packed in olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 celery rib, chopped
1 large egg
2 tablespoons whole milk
1/2 cup seasoned Italian breadcrumbs
1/2 cup grated whole milk mozzarella
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
11/4 pounds ground chicken
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Herbed Tomato Sauce or purchased marinara sauce, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Drain tomatoes, reserving oil. Finely chop tomatoes, and set aside.
2. Heat reserved oil in a medium skillet over medium-high heat. Add onion, garlic, and celery, and cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. While vegetables cook, whisk egg and milk in a mixing bowl, add breadcrumbs, cheese, parsley, rosemary, and oregano, and mix well. Add onion mixture and chicken to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through and no longer pink. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Herbed Tomato Sauce for dipping.
Note: The chicken mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.