Ingredients
4 oil-packed sun-dried tomato halves
2 garlic cloves
1 large jalapeño
kosher salt and freshly ground pepper
1/4 c. Fine dry bread crumbs
1 lb. ground chicken breast
1 large egg
1 tbsp. fat-free milk
1/4 c. all-purpose flour
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 tsp. dried oregano
2 tbsp. extra-virgin olive oil
1 tbsp. Chopped flat-leaf parsley
Preparation
Step 1In 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.Step 2Wipe 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.Step 3In 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.Step 4Serve With: Pasta or crusty bread.Step 5ONE SERVING : 290 calories, 10.4 gm total fat, 1.8 gm saturated fat, 16 gm carb.
