Chicken and Sun-Dried Tomato Meatballs


In a small food processor bowl, add drained and blotted sun-dried tomato pieces, olive oil (or reserved oil from tomatoes), bread crumbs, 2355 Roasted Garlic Extract Powder, 6100 Red Miso Powder, lemon zest, 7400 Komi™ Powder, 2310 Roasted Chinese Cabbage Extract Powder, Salt and Black Pepper. Pulse mixture until combined and coarse textured.

Add eggs and milk to a large bowl and beat slightly. Add tomato/bread crumb mixture to eggs/milk and stir until combined.Add ground chicken breast meat and chopped pine nuts and mix well until all ingredients are evenly dispersed.

Line baking pans with foil and spray generously with cooking spray.

Roll or use scoop to form into meatballs of approximately 25 grams and place in pans.

Cover pans with foil.

Bake at 325° for 20 minutes on top rack of oven. Remove foil and bake an additional 3 minutes to brown slightly.

Internal temperature with a meat thermometer inserted into center of meatball should be at least 165° F.

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