Chicken Meatballs with Sun-dried Tomato and Artichoke Sauce

5 from 3 votes

Cook Time 30

Total Time 30

Course Gluten-free, Main Course

Cuisine Italian

Servings people

Calories 495 kcal

¼ cup butter
¼ cup onion finely chopped
6 cloves garlic pressed or minced
6 tablespoons lemon juice this is juice of ½ lemon
½ cup white wine we use cooking wine, but any white will work
salt to taste (just a sprinkle is fine)
black pepper to taste (just a sprinkle is fine)
6 oz sun-dried tomatoes use the kind in oil, preferably with Italian seasoning added
5 pieces artichoke hearts this is half of a large can, drained and chopped
1 pound chicken meatballs

Melt butter in a large skillet over medium heat. Add the onions and garlic and sauté until soft and fragrant, about 5 minutes.
Add lemon juice and white wine to the skillet. Sprinkle some salt and pepper in. Simmer (that means to cook just below boiling) for 15 minutes, stirring occasionally, until the sauce thickens enough that it sticks to a spoon.
Stir in the tomatoes, artichokes, and meatballs and continue to cook until heated through, about 10 minutes.

Keyword artichokes, chicken, meatballs, sun-dried tomatoes

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