Chicken and Sun-Dried-Tomato Meatballs

Directions

1. 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. 2
   Add the bread crumbs and pulse to combine.
3. 3
   Transfer the mixture to a large bowl and stir in the chicken, egg and milk.
4. 4
   Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each.
5. 5
   Dust the meatballs lightly with flour, tapping off any excess.
6. 6
   Wipe out the food processor and add the remaining garlic clove and jalapeno half; pulse until chopped.
7. 7
   Add the tomatoes and their juices and the oregano and process until smooth.
8. 8
   In a 9-inch cast-iron skillet, heat the olive oil until shimmering.
9. 9
   Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes.
10. 10
    Transfer to a plate.
11. 11
    Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes.
12. 12
    Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer.
13. 13
    Transfer to a bowl, sprinkle with the parsley and serve.