Ingredients
The following ingredients have 4 Servings
- 1/2 cup panko bread crumbs
- 1/2 cup milk
- 1 1/2 pounds ground chicken
- 1 egg
- 2 teaspoons dried parsley
- 1 teaspoon dried Italian seasoning
- 1 teaspoon jarred minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz fresh mozzarella pearls
- 24 oz jar Bertolli Tomato & Basil sauce ((or your favorite flavor))
- Fresh grated Parmesan cheese (optional)
- Fresh chopped parsley (optional)
Instruction
- Stir together panko and milk and let soak for 5 minutes
- Add panko mixture to chicken, egg, garlic and seasonings in bowl
- Mix by hand until well blended then form into 8-10 meatballs
- Use your thumb to make a small hole in the meatball and place 2-3 mozzarella pearls inside
- Wrap the meatball back around and seal well so that none of the mozzarella is exposed
- Place meatballs on foil lined cookie sheet and place under broiler on high for 5-10 minutes or until lightly browned on top (watch closely)
- Transfer to slow cooker
- Cover and cook on high for 3-4 hours or low for 6-8
- Heat sauce and serve over meatballs or add sauce to slow cooker with meatballs on high for the last hour of cooking
- Garnish with fresh Parmesan cheese and parsley or as desired