With the flavor of chicken cacciatore both inside and out, these rustic meatballs are so delicious on their own there’s no need for pasta! Simmering the meatballs in our perfectly seasoned sauce infuses rich, savory flavor. Simply pair with a salad and some crusty bread for a delicious dinner that combines the best of two Italian faves!
Finely chop about half of one green pepper to make 1/2 cup chopped. Cut the remaining green peppers into thin strips (about 1 1/2 cups strips). Finely chop about half the onion to make 1/2 cup chopped. Cut the remaining onion in half and thinly slice (about 1 cup sliced).
Thoroughly mix the chicken, egg, bread crumbs, chopped green pepper and onion, salt, black pepper and Italian seasoning in a large bowl. Shape the mixture firmly into 8 meatballs.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet.
Add the green pepper strips and sliced onion to the skillet and cook for 2 minutes, stirring occasionally. Add the wine and heat to a boil. Cook for 2 minutes. Return the meatballs to the skillet. Add the sauce and heat to a boil. Reduce the heat to medium-low. Cover and cook for 20 minutes or until the meatballs are cooked through, stirring occasionally.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.