Chicken Cacciatore Meatballs
With the flavor of chicken cacciatore both inside and out, these rustic meatballs are so delicious on their own there’s no need for pasta! Simmering the meatballs in our perfectly seasoned sauce infuses rich, savory flavor. Simply pair with a salad and some crusty bread for a delicious dinner that combines the best of two Italian faves!
Ingredients
2 medium green pepper
1 large Vidalia onion or other sweet onion
1 pound ground chicken
1 egg, beaten
0.5 cup dry Italian seasoned bread crumbs
0.5 teaspoon kosher salt
0.5 teaspoon ground black pepper
1 teaspoon Italian seasoning, crushed
2 tablespoons olive oil
0.5 cup dry red wine
1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
1 large Vidalia onion or other sweet onion
1 pound ground chicken
1 egg, beaten
0.5 cup dry Italian seasoned bread crumbs
0.5 teaspoon kosher salt
0.5 teaspoon ground black pepper
1 teaspoon Italian seasoning, crushed
2 tablespoons olive oil
0.5 cup dry red wine
1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
Instructions
Finely chop about half of one green pepper to make 1/2 cup chopped. Cut the remaining green peppers into thin strips (about 1 1/2 cups strips). Finely chop about half the onion to make 1/2 cup chopped. Cut the remaining onion in half and thinly slice (about 1 cup sliced).
Thoroughly mix the chicken, egg, bread crumbs, chopped green pepper and onion, salt, black pepper and Italian seasoning in a large bowl. Shape the mixture firmly into 8 meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet.
Add the green pepper strips and sliced onion to the skillet and cook for 2 minutes, stirring occasionally. Add the wine and heat to a boil. Cook for 2 minutes. Return the meatballs to the skillet. Add the sauce and heat to a boil. Reduce the heat to medium-low. Cover and cook for 20 minutes or until the meatballs are cooked through, stirring occasionally.
Thoroughly mix the chicken, egg, bread crumbs, chopped green pepper and onion, salt, black pepper and Italian seasoning in a large bowl. Shape the mixture firmly into 8 meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet.
Add the green pepper strips and sliced onion to the skillet and cook for 2 minutes, stirring occasionally. Add the wine and heat to a boil. Cook for 2 minutes. Return the meatballs to the skillet. Add the sauce and heat to a boil. Reduce the heat to medium-low. Cover and cook for 20 minutes or until the meatballs are cooked through, stirring occasionally.
Chicken Cacciatore Meatballs
With the flavor of chicken cacciatore both inside and out, these rustic meatballs are so delicious on their own there’s no need for pasta! Simmering the meatballs in our perfectly s...
Directions
Print
Finely chop about half of one green pepper to make 1/2 cup chopped. Cut the remaining green peppers into thin strips (about 1 1/2 cups strips). Finely chop about half the onion to make 1/2 cup chopped. Cut the remaining onion in half and thinly slice (about 1 cup sliced).Thoroughly mix the chicken, egg, bread crumbs, chopped green pepper and onion, salt, black pepper and Italian seasoning in a large bowl. Shape the mixture firmly into 8 meatballs.Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet.Add the green pepper strips and sliced onion to the skillet and cook for 2 minutes, stirring occasionally. Add the wine and heat to a boil. Cook for 2 minutes. Return the meatballs to the skillet. Add the sauce and heat to a boil. Reduce the heat to medium-low. Cover and cook for 20 minutes or until the meatballs are cooked through, stirring occasionally.
Ingredients
2 medium green pepper1 large Vidalia onion or other sweet onion1 pound ground chicken1 egg, beaten0.5 cup dry Italian seasoned bread crumbs0.5 teaspoon kosher salt0.5 teaspoon ground black pepper1 teaspoon Italian seasoning, crushed2 tablespoons olive oil0.5 cup dry red wine1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce
Southwest Chicken & Pasta
Colorful and full of flavor, this one-pot ...
Chicken Wellington
A variation of the classic beef Wellington...
Chicken with Honey Mustard Glaze
Here's a tasty dish that's both sophistica...
Monterey Chicken Tortilla Casserole...
An easy version of a south-of-the-border c...