Chicken and Sun-Dried-Tomato Meatballs

• Meat

  • 1 lb Ground chicken breast

• Produce

  • 1 tbsp Flat-leaf parsley
  • 2 Garlic cloves
  • 1 Jalapeno, large
  • 1/2 tsp Oregano, dried
  • 4 Sun-dried tomato, oil-packed halves
  • 1 14 1/2-ounce can Tomatoes with their, whole juices

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, fine dry

• Dairy

  • 1 tbsp Milk, fat-free

Found on foodandwine.com

Description

Ingredients

• 4 oil-packed sun-dried tomato halves, drained and blotted dry
• 2 garlic cloves
• 1 large jalapeño—halved, seeded and coarsely chopped
• Kosher salt and freshly ground pepper
• 1/4 cup fine dry bread crumbs
• 1 pound ground chicken breast
• 1 large egg, lightly beaten
• 1 tablespoon fat-free milk
• 1/4 cup all-purpose flour, for dusting
• One 14 1/2-ounce can peeled whole tomatoes with their juices
• 1/2 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped flat-leaf parsley

Directions

• In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess. Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth. In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.