Ingredients
- 1
- lb ground chicken
- 1/2
- cup Italian style bread crumbs
- 1/3
- cup grated Parmesan cheese
- 1 to 2 slices of white bread
- 1/4
- teaspoon pepper
- 1/2 tsp salt
- 1
- egg
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp each dried oregano and dried parsley
- 1
- tablespoon olive oil
- 2 cups tomato sauce
- 1
- cup shredded mozzarella cheese (4 oz)
Directions
- In large bowl, mix chicken, bread crumbs, Parmesan cheese, bread, salt, pepper, onion, garlic, oregano, parsley and egg. Shape mixture into 20 meatballs.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Place meatballs in skillet, and brown meatballs on all sides, about 3 minutes on each side; drain.
- Add marinara sauce to skillet. Reduce heat to simmer; cover and cook 5 to 8 minutes or until meatballs are cooked through and no pink remains (at least 165°F). Remove from heat; top with mozzarella cheese and a sprinkle of dried basil
- To serve, spoon meatballs and sauce into serving bowls along with ricotta cheese.
- (Adapted from bettycrocker.com)
