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Serves 16

Meat

1 lb Ground chicken breast

Produce

6 Basil, fresh leaves
2 cloves Garlic
1 tbsp Oregano, dried
1/2 cup Red bell pepper
1/2 cup White onion

Refrigerated

1 Egg

Condiments

2 cups Muir glen marinara sauce

Baking & Spices

1 pinch Salt and pepper

Oils & Vinegars

1 tbsp Olive oil, extra-virgin

Bread & Baked Goods

1 cup Panko

Dairy

16 Mozzarella cubes, small
1/2 cup Parmesan cheese

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Chicken Parm Meatballs. Delicious. Amazing how much these tasted like a plate of chicken parmigiana. Super easy to put together, I left out fennel seeds and made my meatballs a little bit smaller (closer to golf ball size). Instructions say to bake for 15 minutes - mine took 25. Definitely a repeat dinner. ****1/2

  • Holly Land

    I made these and they were fabulous! I did not add the parsley, as I did not have it on hand. I also formed some into hamburger patties and lightly fried in a tiny bit of oil. Yummy!!!

  • Holly Land

    I forgot, I used half the parm., because I watch my salt. Still very good!

  • Kristy Guill

    Definitely a DO!

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