Chicken Meatballs with Sundried Tomatoes and Artichoke hearts over barley

Serves  4 




  1. Preheat the oven to 450f
  2. In a medium pot bring 4 cups of water to a boil. Add in 1 cup barley for 35 minutes and strain.
  3. In a large bowl add ground chicken and the rest of the meatball ingredients. Mix well. Roll the meatballs into balls about two inches wide.
  4. On a cooking sheet with parchment paper add the meatballs. Bake for 35 minutes.
  5. In a large pan over medium heat add sundried tomatoes and artichoke hearts. heat for 1 minute and add mix in tomato sauce.
  6. Add cooked barley to the sauce and top with meat balls. Optional top with parmesan and parsley.



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