Sun Dried Tomato Meatballs (Edit recipe)

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These Sun-Dried Tomato Chicken Meatballs have been on repeat since I started Whole30 over 5 years ago. They are easy and delicious and I always double this recipe to have enough to meal prep lunches for the week or to freeze them for another time. They get gobbled up really quick around here and most often are being stolen right from the pan out of the oven! Even the kiddos will love them. I promise!

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb Ground Chicken, see note
0.5 cup Sun Dried Tomatoes, not in oil & diced
0.5 cup Almond Meal/Flour
1 whole Egg
0.5 cup Vidalia Onion, diced fine
1 tsp dried Basil
1 tsp dried Oregano
1 tsp Garlic Powder
1 tsp Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350˚ & line a baking pan with parchment paper
Combine all ingredients in a large bowl
Form into good sized meatballs (about 10)
Mixture will be wet
Bake for 40-45 minutes or until they begin to get brown
Enjoy this recipe by Penny's Primal!

Notes

I double this recipe to have extra for meal prepping or freezing

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	100
Fat:	7 g
Carbohydrates:	7 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	557 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.