Chicken Cacciatore Meatballs

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  Ground Chicken(907g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Egg, Whole, Large
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  3 teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Garlic(120g)
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  Italian seasoning(20g)
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  Parmesan Cheese(240g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Bread Crumbs, Dry, Plain(240g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bell Pepper
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  Shallot
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  Mushrooms, Cremini(227g)
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  Low Sodium Chicken Broth(240g)
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  Wine, Red, Table(240g)
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  Tomato, Canned, Crushed
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  Olives, Black, Canned, Pitted
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  Red pepper flakes(3g)
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  Basil, Fresh

Instructions

1. 1In a large bowl, combine the chicken, eggs, 2 teaspoons of the salt, pepper, minced garlic, 2 teaspoons of the Italian seasoning, Parmesan, and breadcrumbs. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on a plate. You should have about 18 meatballs.
2. 2Heat 1 tablespoon of the olive oil in a large braiser or skillet over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, turning occasionally, until the meatballs are browned on all sides, 4 to 5 minutes. Transfer to a clean plate and continue with the remaining meatballs.
3. 3Add the remaining tablespoon of olive oil to the braiser over medium-high heat. Once the oil is glistening, add the bell pepper, shallots, and mushroom and cook, stirring occasionally, until the shallots begin to soften, about 4 minutes. Add the sliced garlic and cook, stirring, for about 1 minute more. Stir in the chicken stock, wine, and remaining 2 teaspoons Italian seasoning. Bring the liquid to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until the liquid reduces by half, about 7 minutes.
4. 4Stir in the crushed tomatoes, remaining 1 teaspoon salt, and olives, if using. Add the meatballs to the sauce (they should be submerged) and simmer for 20 to 25 minutes, or until the sauce has thickened and the internal temperature of the meatballs reaches 165°F on an instant-read thermometer.
5. 5Serve topped with basil, red pepper flakes, and Parmesan, if desired.