Chicken and Sun-Dried-Tomato Meatballs

Ingredients

• 14.5 ounce canned tomatoes whole with their juices peeled canned
• 0.3 cup bread crumbs dry fine
• 1 large eggs lightly beaten
• 1 tablespoon milk fat-free
• 1 tablespoon flat-leaf parsley chopped
• 0.3 cup flour for dusting all-purpose
• 2  garlic cloves 
• 1 pound ground chicken breast 
• 1 large jalapeño-halved seeded coarsely chopped
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 4  oil-packed sun-dried tomato halves dry drained

Equipment

• food processor
• bowl
• frying pan

Directions

1. In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeo, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped.
2. Add the bread crumbs and pulse to combine.
3. 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.
4. Wipe out the food processor and add the remaining garlic clove and jalapeo half; pulse until chopped.
5. Add the tomatoes and their juices and the oregano and process until smooth.
6. In a 9-inch cast-iron skillet, heat the olive oil until shimmering.
7. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes.
8. Transfer to a plate.
9. 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.
10. Transfer to a bowl, sprinkle with the parsley and serve.
11. Serve With: Pasta or crusty bread.
12. Notes: One serving 290 calories, 4 gm total fat, 8 gm saturated fat, 16 gm carb.