SUMMER CHICKEN MEATBALLS

INGREDIENTS

1 pound ground chicken breast

2 cloves garlic, finely chopped

1 shallot, finely chopped

1/4 cup shredded parmesan

1/4 cup sun-dried tomatoes (packed in oil), finely diced

1 tablespoon basil pesto

1/2 teaspoon crushed red pepper

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

bocconcini mozzarella balls

1/4 cup olive oil

1 jar marinara sauce

1/2 cup part-skim ricotta cheese

directions

Transfer the ground chicken to a large bowl, and add in garlic, shallots, parmesan, sun-dried tomatoes, crushed red pepper, pesto, salt and pepper. Using your hands, mix everything together. Make sure everything is evenly incorporated without over mixing the chicken.

Form the ground chicken mixture into meatballs, each the size of a golf ball.

Insert a small bocconcini ball into the center of each meatball. Make sure to reform the meatball around the cheese, so there is no cheese showing.

Preheat oven to 350F.

Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot and shimmering, add half of the meatballs and sauté for 2-3 minutes per side to get a nice golden brown color.

Once the meatballs have browned, remove from the oil and repeat with the remaining meatballs.

To the same skillet, add the marinara sauce and place the browned meatballs on top of the sauce.

Transfer the skillet into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through.

Remove the skillet from the oven, Dollop ricotta cheese around the meatballs, and remaining bocconcini if desired. Sprinkle with fresh parsley or basil and serve hot.