SUNDRIED TOMATO CHICKEN MEATBALLS

Jump to Recipe

Introduction

As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.

With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.

While working from home has its benefits, it always seemed as though dinner time crept up on me, leaving me unprepared and in a hurry. To stress less, I focused on creating easy dinners that could be ready in under thirty minutes, and these sundried tomato chicken meatballs were always a favorite.

These bring together the lean, wholesome essence of chicken with the rich, sun-kissed allure of sundried tomatoes, creating a culinary masterpiece that's both hearty and vibrant.

Each bite is a symphony of textures and tastes — the juiciness of the chicken perfectly complemented by the sweet and tangy notes of sun-dried tomatoes. Perfectly seasoned and thoughtfully crafted, these Sun-Dried Tomato Chicken Meatballs are versatile enough to be the star of your dinner table or a delightful addition to your favorite pasta dish.

Table of Contents

Ingredients

Ingredient Substitutions

How to Make the Chicken Meatballs

Frequently Asked Questions

Storage Instructions

Ingredients

Ingredient Substitutions

Ground Chicken: The ground chicken can be substituted with ground beef if preferred, however, the ground chicken really allows the taste of the sundried tomatoes to stand out in the dish.

Egg: The egg can be substituted with a flax egg if preferred.

How to Make the Chicken Meatballs

1. Spiralize Zucchini: First spiralize your zucchini into ribbons

2. Remove moisture from Zucchini: Place between paper towels and set aside.

3.Form the Chicken Meatballs: In a medium bowl, mix together all of the above ingredients, excluding the bone broth. Gently mix together all of the ingredients until combined and roll into small balls.

4. Cook the Chicken Meatballs: Heat a skillet on medium heat, add 1 tbsp of olive oil to the skillet. Add the meatballs to the skillet, let sit for about 3 minutes before flipping and allowing to cook for another 3 minutes.

5. Add Chicken Bone Broth: Once 90% cooked through, add the chicken bone broth to the skillet. Cover and cook for about 5 more minutes until the liquid is no longer present.

6. Add Zucchini Noodles: To the pan, add in the zucchini noodles, and cook for 1-2 minutes so they become just al dente.

7. Plate and Enjoy: Plate and top with fresh parsley!

Frequently Asked Questions

What ingredients can I substitute?

The ground chicken can be substituted with ground beef if preferred, however, the ground chicken really allows the taste of the sundried tomatoes to stand out in the dish. The egg can also be substituted with a flax egg if preferred.

Can I substitute any flour or use an all purpose gluten free flour blend?

The almond flour is used in this recipe to keep the meatballs moist and paleo friendly. However, oat flour, or tiger nut flour can also be used in the recipe if preferred.

Storage Instructions

Proper storage is crucial to maintain the safety and quality of homemade chicken meatballs. Here are some guidelines:

Refrigeration:

• If you plan to consume the chicken meatballs within a few days, store them in the refrigerator.

• Place the meatballs in an airtight container or sealable plastic bag. These are my favorite airtight containers for storage.

• Refrigerate promptly after cooking. Do not leave them at room temperature for an extended period.

• Allow the chicken meatballs to cool to room temperature before placing them in the refrigerator.

• Hot or warm food can raise the temperature inside the refrigerator, affecting the overall storage conditions.

• Use airtight containers to prevent moisture and odors from affecting the meatballs.

• If using plastic bags, make sure they are designed for food storage and are sealed tightly.

• Label the container or bag with the date of preparation. This helps you keep track of freshness and ensures you consume them within a safe timeframe. These are my favorite labels, as they dissolve in water and are perfect for labeling meal prep containers.

• If you don't plan to consume the chicken meatballs within a few days, consider freezing them for longer storage.

• Use freezer-safe containers or vacuum-sealed bags to prevent freezer burn. These are my favorite freezer friendly reusable bags.

• For optimal quality, consume frozen chicken meatballs within 1-3 months.

• When ready to use frozen chicken meatballs, thaw them in the refrigerator overnight.

• Alternatively, you can thaw them in a sealed plastic bag under cold running water.

• Reheat chicken meatballs thoroughly before consuming to an internal temperature of 165°F (74°C).

• You can use the microwave, oven, stovetop, or any other preferred method.

• If you notice any signs of spoilage, such as an off odor, unusual color, or sliminess, discard the chicken meatballs.

• If in doubt about the safety of the stored meatballs, it's better to err on the side of caution and avoid consumption.

Remember that proper hygiene practices, including clean hands, utensils, and surfaces during preparation, are essential to prevent contamination. Following these storage guidelines helps ensure that your homemade chicken meatballs are safe to eat and maintain their quality.