Mozzarella Stuffed Chicken Meatballs

Mozzarella Stuffed Chicken Meatballs

Who doesn’t like the classic Italian-American comfort food of Spaghetti & Meatballs?

Known as “polpette” in Italy, the golf ball sized spheres are made with beef, chicken, fish or pork, served with no pasta or sauce. Immigrants arriving in the U.S. at the turn of the century improvised to prepare a balanced meal. Combining a protein-the least expensive cut of ground meat, starch-economical spaghetti and sauce from canned tomatoes. A slow cooker gently simmers the chicken meatballs for a healthy, nutritious & delicious dinner! Makes 4 servings.

Easy Ingredients:

Sauce:

• One 28 ounce can crushed, organic tomatoes

• 1/4 cup Villa Graziella Organic Rosso Toscano IGT

• 1/2 medium yellow onion, grated

• 3 tablespoons of Villa Graziella Organic Extra Virgin Olive Oil

• 2 tablespoons organic tomato paste

• 2 fresh garlic cloves, minced

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Meatballs:

• 1-pound organic ground chicken or turkey

• 8 ounces fresh mozzarella, cut into 1/2-inch cubes

• 16 ounces spaghetti

• 1 large room temperature egg, lightly beaten

• 1/2 cup freshly grated Parmesan or Romano cheese

• 1/2 cup panko breadcrumbs. Unseasoned breadcrumbs fine

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sea salt

• 1/2 teaspoon fresh cracked pepper

Simple Directions:

1. Stir the tomatoes, wine, onion, olive oil, tomato paste, garlic, basil, oregano, salt & pepper in a bowl, add the mixture to a six-quart slow cooker.

2. In another medium bowl, mix the ground chicken, egg, cheese, breadcrumbs, basil, oregano, garlic powder, salt & pepper. Careful not to over mix.

3. Scoop 1 tablespoon of the meat mixture, make a disk and place a mozzarella piece in the center, wrap the meat around the cheese, rolling it to form a small ball.

4. Repeat the process with the remaining meat and cheese.

5. Arrange meatballs in the slow cooker.

6. Cover and cook on high for 3 hours or low for 6 hours.

7. Cook spaghetti according package directions.

8. Reserve ¼ cup of the cooking water, place in a serving bowl.

9. Drain spaghetti, place in serving bowl with cooking water, add sauce & meatballs to coat.

10. Serve and enjoy with Villa Graziella Organic wine.

Helpful hint: Pasta water contains salt & starch, when combined with hot oil, sauce or meat proteins, it emulsifies resulting in a smoother sauce.

Inspirational recipe found at…https://www.brit.co/3-step-slow-cooker-mozzarella-chicken-meatballs