Ingredients

2 lbs ground chicken

2 large eggs, lightly beaten

½ cup plain panko breadcrumbs

¼ cup fresh chopped basil

1 tablespoon garlic paste

2 teaspoons herbs de provence

1 teaspoon onion powder

½ teaspoon smoked paprika

Kosher salt & freshly ground black pepper, to taste

2-3 tablespoons olive oil, as needed

1 large shallot, finely diced

1 tablespoon garlic paste

1 (7-8 ounce) jar sun-dried tomatoes packed in olive oil, removed from oil and roughly chopped (about 1 cup)

⅓ cup dry white wine, such as sauvignon blanc or pinot grigio

2 teaspoons dijon mustard

1 teaspoon herbs de provence

½ – 1 teaspoon red pepper flakes

Kosher salt & freshly ground black pepper, to taste

1 ½ cups chicken broth

1 (13.5 ounce) can full-fat coconut milk

¼ cup fresh chopped basil, plus more for serving

¼ cup fresh grated parmesan cheese

Instructions

Step 1: In a large mixing bowl, combine ground chicken, lightly beaten eggs, panko breadcrumbs, ¼ cup chopped basil, 1 tablespoon garlic paste, 2 teaspoons herbs de provence, onion powder, smoked paprika, and salt and pepper to taste. Mix gently until just combined—avoid overworking the mixture to keep meatballs tender.

Step 2: Using a medium spring-loaded scooper, portion the mixture into golf ball-size meatballs. Roll each meatball in your palms to smooth the shape, then place on a large plate or platter. You should have about 20-23 meatballs.

Step 3: Heat 2 tablespoons olive oil (or reserved sun-dried tomato oil) in a large deep skillet over medium heat. Once shimmering, add meatballs in a single layer, working in batches if needed to avoid overcrowding. Brown each side for 3-4 minutes until nicely seared. Remove browned meatballs with a slotted spoon to a clean plate. Add more oil if the pan becomes dry.

Step 4: In the same skillet, add the finely diced shallot and cook, stirring often, until tender and translucent, about 5-7 minutes. Add 1 tablespoon garlic paste and chopped sun-dried tomatoes, cooking until fragrant about 1-2 minutes.

Step 5: Pour in the white wine to deglaze the pan, scraping up any browned bits. Cook until tomatoes soften and become jammy, about 2 minutes. Stir in dijon mustard, herbs de provence, red pepper flakes, salt, pepper, and chicken broth. Mix well and bring to a simmer, stirring occasionally for 3-4 minutes.

Step 6: Stir in the coconut milk and simmer gently for 5-7 minutes, stirring occasionally to let the sauce thicken slightly.

Step 7: Reduce heat to low and return the browned meatballs to the pan along with any juices. Add ¼ cup chopped basil and grated parmesan cheese. Gently toss to coat the meatballs with sauce. Simmer gently for 10-15 minutes, swirling the pan occasionally, until meatballs are cooked through and sauce thickens.

Step 8: Remove from heat and serve the meatballs hot over mashed potatoes or white rice. Garnish with extra fresh basil if desired. Enjoy!

Tips & Variations

Use the reserved oil from the sun-dried tomato jar for extra flavor when browning the meatballs.

For a smokier flavor, substitute smoked paprika with regular paprika or a pinch of chipotle powder.

Add a splash of cream instead of coconut milk if you prefer a dairy-based sauce.

Serve with crusty bread to soak up the creamy sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent the coconut milk from separating. The meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works well as a substitute, though the flavor and texture will be slightly different. Adjust seasoning as needed.

Is it necessary to use coconut milk in the sauce?

Coconut milk adds a creamy richness and subtle sweetness that complements the sun-dried tomatoes. You can substitute with heavy cream or half-and-half if preferred.