Sun-dried Tomato Chicken Meatballs

These meatballs are a nice change from regular beef meatballs.  Delicious and easy to make.  One recipe will fill one Meatball Master container.

  • large chicken breasts cut into pieces
  • large eggs
  • cloves garlic
  • 1/4 cup sun-dried tomatoes
  • 1/2 cup fresh basil leaves
  • 1/4 cup seasoned breadcrumbs
  • teaspoon smoked paprika
  • tbsp italian seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper


  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a baking sheet, and set aside.
  • Cut the chicken breasts into smaller pieces, making them easier to process.
  • Add the chicken, egg, garlic, sun-dried tomatoes, basil, breadcrumbs, and seasonings to the bowl of a food processor. Pulse until the mixture is well combined and uniform.
  • Spread the mixture evenly into the bottom tray of the Meatball Master, place lid on top.  If baking the same day place the tray in the freezer for 30 minutes to make the meatballs easier to remove.
  • Arrange the balls on the prepared baking sheet, and bake for 20 minutes or until the meatballs are golden brown and reach an internal temperature of 165 degrees Fahrenheit.