Ingredients
- 1 cup Cento Panko Bread Crumbs
- 1/4 cup Milk
- 1 lb Ground Chicken
- 2 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Parmesan Cheese, grated
- 1/4 cup Cento Imported Extra Virgin Olive Oil
- 2 Eggs
- 1 jar Bellino Marinara Sauce (26 oz)
- 1 cup Mozzarella Cheese, shredded
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/4 tsp Cento Italian Seasoning
- Fresh Basil Leaves, for garnish
Directions
Preheat the oven to 375°F. In a large mixing bowl, combine ground chicken, breadcrumbs, milk, Parmesan cheese, garlic, parsley, and eggs until thoroughly mixed. Add more breadcrumbs or milk as needed to achieve proper consistency. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until they are golden brown on all sides, about 6-8 minutes. Add the sauce to the skillet and top with mozzarella cheese, Parmesan cheese, and seasonings. Transfer to the oven for about 15-20 minutes, or until the cheese is melted and bubbly and meatballs reach an internal temperature of 165°F. Garnish the dish with fresh basil leaves before serving. Serves 2-4.
