Make the meatballs: In a large bowl, mix together the ground chicken, parmesan, chopped sundried tomatoes, garlic, thyme, salt, pepper, egg, panko, and herbs. Mix well so the flavor is in every bite.
1 pounds ground chicken, 2 garlic cloves, 1 teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 egg, ⅓ cup panko breadcrumbs, a handful of fresh basil, 1-2 tablespoons chopped parsley or more basil, ½ cup sundried tomatoes, ⅓ cup parmesan cheese
Shape: Wet your hands lightly, then form into 12 meatballs (about 2 tablespoons each). Tip: If time allows, chill them for 30 minutes to help them keep shape.
Brown the meatballs: Heat a skillet over medium-high with sundried tomato oil. Brown the meatballs for about 8 minutes, flipping to get golden all over. Don’t worry about cooking through—they’ll finish in the sauce. Set aside.
1 tablespoons sundried tomato oil
Build the sauce: In the same skillet, sauté garlic with chopped sundried tomatoes and a pinch of salt. Stir in tomato paste for 1 minute.
3 garlic cloves, salt to taste, 1 tablespoons tomato paste
Add the liquids: Pour in the chicken stock, thyme, chili flakes, lemon juice, coconut milk, and parmesan. Stir until smooth and bring to a simmer.
⅓ cup parmesan cheese, ½ cup chicken stock, ½ teaspoon chili flakes, 2 teaspoon lemon juice, 1 cup full-fat unsweetened coconut milk, 1 teaspoon dried thyme
Simmer with meatballs: Add the browned meatballs back in. Simmer for about 10 minutes until cooked through and the sauce thickens slightly.
Garnish and serve: Spoon the creamy sauce over the meatballs, scatter fresh herbs on top, and serve however your heart desires—over rice, with mashed potatoes, or mopped up with focaccia.
½ cup grated parmesan, fresh basil or parsley to garnish
