These chicken meatballs have all of the qualities we love in a classic meatball, crisp brown exterior and a tender interior. They are stuffed with mozzarella cheese and super juicy.
Chicken Mozzarella Meatballs with Tortellini in a Tomato Red Wine Cream Sauce
These chicken meatballs have all of the qualities we love in a classic meatball, crisp brown exterior and a tender interior. They are stuffed with mozzarella cheese and super juicy.
Mozzarella Meatballs
- 1 lb ground chicken
- 2 tbsp parmesan cheese
- 1/4 cup bread crumbs
- 2 mozzarella string cheese (diced)
- 1 tsp dried basil
- season to taste with granulated garlic, granulated onion, salt and pepper
Tortellini in a Tomato Red Wine Cream Sauce
- 1 lb tortellini
- 1 can tomato puree (14.5 ounces )
- 1 can diced tomatoes (14.5 ounces )
- 1 tbsp garlic paste
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 1/4 cup red wine
- 1/2 cup heavy cream
Chicken Mozzarella Meatballs
Preheat oven to 400degrees.
2. In a medium sized mixing bowl combine ground chicken, parmesan cheese, bread crumbs, diced string cheese, dried basil, egg, and seasoning.
3. Shape the meat into desired size. (I like using a small cookie scoop to shape mine.)
4. Coat a large skillet pan with oil and bring to a medium-high heat. Brown the meatballs. on the top and bottom. Place meatballs in an oven safe pan and bakes about 15 minutes or until the meatballs are cooked all the way through.
Tortellini in a Tomato Red Wine Cream Sauce
Bring water to a boil for tortellini.
2. While water is boiling make tomato red wine cream sauce. In a sautee pan over medium heat, add garlic paste, pour in tomato puree, diced tomatoes and red wine.
3. Allow sauce to reach a simmer, add honey, and balsamic vinegar. Season to taste with salt and pepper. Finish sauce with heavy cream.
4. At this point the water should reach a boil. Cook tortellini about 4 minutes, or according to package directions. Toss cooked tortellini in tomato sauce and serve with chicken meatballs.
