Italian · Snack
Baked Chicken Meatballs with Sun-Dried Tomato
Lean ground chicken meatballs baked with sun-dried tomato, parmesan, and fresh basil, make once and enjoy over the week from fridge or freezer for a rich Italian bite.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
268Calories
34gProtein
11gFat
4gCarbs
1gSugar
1gFiber
548mgSodium
85mgChol
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Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a baking tray with parchment, brush lightly with olive oil. In a large bowl, combine ground chicken, sun-dried tomato, parmesan, egg white, basil, parsley, garlic, oregano, salt, pepper, and chili flakes. Mix gently by hand until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs, roughly 38g each.
2
Bake
Space meatballs on the prepared tray. Bake at 200°C for 20–22 minutes, rotating the tray once halfway, until golden and internal temperature reaches 74°C (165°F). Cool fully on the tray before portioning.
3
Plate
Divide cooled meatballs into airtight containers or freezer bags, 6 meatballs per person. Refrigerate up to 4 days or freeze up to 60 days. To reheat, warm meatballs at 180°C for 6 minutes from fridge or 12–15 minutes from frozen, and serve with cherry tomatoes, rocket, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground chicken
- 24g (0.8 oz) sun-dried tomatoes in oil
- 20g (0.7 oz) Parmesan
- 1 large egg white
- 1.5 tbsp fresh basil
- 1 tbsp fresh parsley
- 2 garlic cloves
- 0.5 tbsp dried oregano
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 0.25 tsp red chili flakes
- 1 tbsp olive oil