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Recipe Card
ingredients
- 2 (15 ounce) cans Tuttorosso Crushed Tomatoes with Roasted Garlic
- 2 pounds ground chicken
- 1/2 cup grated parmigiano reggiano, plus more for serving
- 1/2 cup plain breadcrumbs
- 2 cloves garlic, minced, plus 4 cloves, thinly sliced
- 2 tablespoons basil, thinly sliced, plus 2 large fresh sprigs
- 2 tablespoons chopped parsley
- 1 large egg, beaten
- 4 tablespoons extra virgin olive oil, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh mozzarella or bocconcini, cut into ½-¾” cubes
- Red pepper flakes, to taste
- 1/2 cup water
- Polenta, for serving
Method
Step 1
Place ground chicken in a large bowl, add grated parmesan, breadcrumbs, 2 cloves chopped garlic, basil, parsley, a beaten egg, 2 Tbsp olive oil, Italian seasoning, Kosher salt, and black pepper. Use your hands or a spatula to thoroughly mix.
Step 2
Line a rimmed baking sheet with parchment, then scoop heaping portions of the meatballs mixture using a small cookie scoop and line them up. Press ¼ of a bocconcini or a cube of fresh mozzarella into each meatball, then seal and roll to be uniform in shape and size.
Step 3
Preheat an oven to 350°F. Heat a large skillet over medium to medium-high heat, then add remaining 2 Tbsp olive oil. When hot, add meatballs, leaving about ½” in between them, working in batches as needed. Cook for 2-3 minutes per side, or until browned all over, about 8 minutes. Transfer to a plate.
Step 4
Add a pinch of red pepper flakes to the skillet and the remaining 4 cloves thinly sliced garlic, then cook 1-2 minutes more, until the garlic is light golden brown and fragrant. Add 2 cans of Tuttorosso Crushed Tomatoes with Roasted Garlic, then scrape the bottom of the pan to release any browned bits. Add ½ cup of water, then stir well. Return the browned meatballs to the pan, then submerge the basil sprigs. Sprinkle with 1-2 tablespoons of grated Parmesan.
Step 5
Transfer the skillet to a preheated oven and cook for 6-8 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F. Serve immediately with additional grated Parmesan and fresh basil leaves.