Chicken & Sun-Dried-Tomato Meatballs

Prep /Total time : 1 hour         Serves 4

4            oil-packed sun-dried tomato halves, drained and blotted dry
2            garlic cloves
1            large jalapeño—halved, 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
1             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 jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. 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.
2 .        Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
3 .       In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. 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. Transfer to a bowl, sprinkle with the parsley and serve.