Sun-dried tomato chicken meatballs are a fantastic blend of juicy, tender chicken, savoury sun-dried tomatoes, and fresh herbs. Perfect for a weeknight dinner or meal prep, these meatballs are full of flavor and super easy to make. Whether you enjoy them as a main dish, in a sandwich, or even over a bed of greens, these meatballs offer a satisfying, Mediterranean-inspired (and I’m told retro-chic) bite that you’ll want to keep coming back to.
A History of Meatballs
Believe it or not, the origin of meatballs can be traced back to ancient Persia, where the humble “kofta” (as we also know it today) was made from ground meat mixed with rice or bulgur. This idea of rolling meat into balls and seasoning it spread globally, resulting in the Italian polpette, Swedish köttbullar, and Chinese lion’s head meatballs, among so many others. The concept remains simple but versatile—meat, spices, and a binder—yet the possibilities are endless. Each region’s meatballs reflect its culinary traditions, and sun-dried tomato chicken meatballs are a great example of how Mediterranean ingredients can shine in this classic form.
“Everyone makes rissoles darl” – Sal Kerrigan
Once you try these sun-dried tomato chicken meatballs, you’re sure to be making them time and again. Firstly, they’re incredibly flavorful and moist, thanks to the combination of lean chicken, zucchini, and sun-dried tomatoes. Secondly, they’re super versatile—you can toss them in a pasta, stuff them into a sandwich, or serve them on a bed of couscous or salad. Lastly, they’re easy to make ahead and freeze, meaning you can have a wholesome, homemade meal on hand whenever you need it. Plus the kids love them! The sultry flavors of sun-dried tomatoes, garlic, and fresh herbs make them feel both light and indulgent at the same time.
Love meatballs? Why not also try: Tasty Thai chicken meatballs
Substitutions for Sun-dried tomato
If you’re out of sun-dried tomatoes or want to try something different, here are five great alternatives to use as a filling:
- Roasted red peppers – For a smoky, sweet flavor with a similar texture.
- Olives – Add a briny, salty bite that complements the chicken.
- Artichoke hearts – Provide a tender, earthy flavor with a tangy note.
- Smokey pickled eggplant – Offers a deep, slightly bitter flavor that pairs well with Mediterranean spices.
- Harissa – Just be careful as it usually has quite a kick to it.
How to keep those meatballs nice and moist,,,
- Use grated zucchini – Incorporating a moisture-rich vegetable like zucchini adds hydration to the meat mixture and keeps the meatballs juicy. I haven’t tried using other vegetables from the squash family but I would guess they’d also work fabulously. (eg pumpkin)
- Add breadcrumbs soaked in milk – This secret to Nonna’s meatballs, love and hydration! The addition of zucchini takes this place in this recipe but, if you’re leaving it out, this is another great way to keep the moistness.
- Use chicken thighs instead of breast – If you can get a hold of it, ground chicken thighs have more fat, making the meatballs more tender and flavorful.
- Don’t overwork the mixture – Mix the ingredients gently to avoid making the meatballs tough. It’s okay if its a bit rustic, it contributes to the overall experience. Especially with little pockets of melted feta… salivating now!
- Bake at the right temperature – Cooking at too high a heat can cause meatballs to dry out quickly. Bake them at a moderate temperature for an even cooking, if you’re frying, same goes.
A note on ingredients;
These sun-dried tomato chicken meatballs offer the perfect combination of fresh and savory. They’re ideal for anyone seeking a healthy, protein-packed dish with Mediterranean flair. They can also be made with little expense so you don’t need to go all out on posh ingredients to enjoy them.
Chicken Mince: If you can find it, opt for ground chicken thigh mince rather than breast meat for richer, juicier meatballs. Though it can sometimes result in drier meatballs, chicken breast mince is leaner and more readily available, however, and does the job quite nicely in this recipe.
Sun-Dried Tomatoes: The best sun-dried tomatoes are the ones packed in olive oil – and a little bit soft and pliable (but not semi-dried as they have a higher water content). Tomatoes packed in oil tend to be more flavorful and are ready to use without soaking. If using dried sun-dried tomatoes (not in oil), soak them in warm water for about 15 minutes to rehydrate them.
Zucchini: Zucchini is a fantastic addition to these meatballs as it adds moisture without an overpowering flavor. Choose medium-sized zucchini that are firm to the touch with a vibrant green color. If you want to go a step further, you could try squeezing out any excess liquid after grating, you don’t really need to to that in this case as the mix doesn’t seem to be affected by the higher water content. I would consider it though if you are potentially going to substitute another vegetable from the squash family.
Herbs: Fresh basil adds a bright, herbal note that pairs beautifully with the richness of the chicken and sun-dried tomatoes. Fresh is the best option for these meatballs as it has a more robust flavor than the dried, but both will do.
So now there’s nothing left to do but get some meatballs on your plate! As always, if you do recreate them let us know your thoughts in the comments below
Stunning sundried tomato chicken meatballs
Equipment
- 1 mixing bowl
- 2 Baking trays
- 1 baking paper
Ingredients
- 500 grams chicken mince
- 100 grams feta (crumbled)
- 1 medium zucchini (grated)
- 6 cloves garlic (minced)
- 1 large egg
- 1/2 cup breadcrumbsI (I use gluten-free)
- 1 tbsp fresh basil (chopped finely)
- 1 tbsp Mixed Italian herbs (dried)
- 1/2 tsp salt
- 1 tsp lemon zest (optional)
- 2 tbsp olive oil (or more for coating)
Instructions
- Pre-heat the oven to 220°C
- Put all the ingredients in a bowl and mix till combined. With the olive oil in a separate bowl, use it to coat your hands so you can easily shape the mix into golf ball-sized balls. (and have them coated with oil for baking)
- Add all the meatballs to a baking tray and bake for 12-15 minutes or until internal temp is 72°C
- You may find the meatballs are cooked before they properly brown on the outside so it's okay to put them under the grill for a minute or so more at the end if required.
- Serve warm with a Greek-style salad and cous cous or any other way you fancy.
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Until next time. Keep following, liking, sharing, commenting and cooking, and may your every spoonful be tastier than the last!
