Chicken and Sun-Dried-Tomato Meatballs

• 4 oil-packed sun-dried tomato halves, drained and blotted dry
• 2 garlic cloves
• 1 large jalapenohalved, seeded and coarsely chopped
• Kosher salt and freshly ground pepper
• 1/4 cup fine dry bread crumbs
• 1 pound ground chicken breast
• 1 large egg, lightly beaten
• 1 tablespoon fat-free milk
• 1/4 cup all-purpose flour, for dusting
• One 14 1/2-ounce can peeled whole tomatoes with their juices
• 1/2 teaspoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped flat-leaf parsley

1. In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeno, 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.
4. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each.
5. Dust the meatballs lightly with flour, tapping off any excess.
6. Wipe out the food processor and add the remaining garlic clove and jalapeno half; pulse until chopped.
7. Add the tomatoes and their juices and the oregano and process until smooth.
8. In a 9-inch cast-iron skillet, heat the olive oil until shimmering.
9. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes.
10. Transfer to a plate.
11. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes.
12. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer.
13. Transfer to a bowl, sprinkle with the parsley and serve.

oil, garlic, kosher salt, bread crumbs, chicken, egg, milk, allpurpose flour, tomatoes, oregano, extravirgin olive oil, flatleaf parsley

Taken from www.foodandwine.com/recipes/chicken-and-sun-dried-tomato-meatballs (may not work)