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