Ingredients
1
lb ground chicken
1/2
cup Progresso™ Italian style bread crumbs
1/3
cup plus 2 tablespoons grated Parmesan cheese
1/4
cup milk
1/2
teaspoon salt
1/4
teaspoon pepper
1
egg
1
tablespoon olive oil
1
jar (24 oz) tomato-basil marinara sauce
1
cup shredded mozzarella cheese (4 oz)
2
tablespoons sliced fresh basil leaves
Preparation
In large bowl, mix chicken, bread crumbs, 1/3 cup of the Parmesan cheese, the milk, salt, pepper 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, remaining 2 tablespoons Parmesan cheese and the basil.
To serve, spoon meatballs and sauce into serving bowls.
