Chicken Cacciatore Meatballs

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  2 lbs Ground Chicken

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

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  2 Egg, Whole, Large(88g)
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  3 tsp 3 teaspoons kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  6 Garlic(18g)
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  4 tsp Italian seasoning
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  1 cup Parmesan Cheese

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

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  1 cup Bread Crumbs, Dry, Plain

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

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  2 tbsp Olive oil

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

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  1 Bell Pepper(119g)
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  2 Shallot(60g)
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  8 oz Mushrooms, Cremini
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  1 cup Low Sodium Chicken Broth
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  1 cup Wine, Red, Table
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  14 oz Tomato, Canned, Crushed
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  6 oz Olives, Black, Canned, Pitted
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  0.5 tsp Red pepper flakes
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  Basil, Fresh

Instructions

1. 1In a large bowl, combine the ground chicken, eggs, kosher salt, black pepper, fresh garlic, Italian seasoning, grated Parmesan, and plain dry bread crumbs. Mix until just combined, then wet your hands and form the mixture into golf ball-size meatballs (about 18 total). Place on a plate.
2. 2Heat 1 tablespoon of the olive oil in a large braiser or skillet over medium-high heat until glistening. Working in batches to avoid crowding, add the meatballs in a single layer and cook 4–5 minutes, turning occasionally, until browned on all sides. Transfer to a clean plate and repeat with remaining meatballs.
3. 3Add the remaining olive oil to the braiser over medium-high heat. Once glistening, add the bell pepper, shallot, and cremini mushrooms. Cook 4 minutes over medium-high heat, stirring occasionally, until the shallot begins to soften. Add the minced fresh garlic and cook 1 minute more, stirring constantly.
4. 4Stir in the low sodium chicken broth, red wine, and Italian seasoning. Bring to a boil over medium-high heat, then reduce to medium-low and simmer 7 minutes, stirring occasionally, until the liquid reduces by half.
5. 5Stir in the crushed canned tomatoes, black olives, and red pepper flakes. Return the meatballs to the sauce, submerging them fully. Simmer 20–25 minutes over medium-low heat, stirring occasionally, until the sauce thickens and the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
6. 6Divide the meatballs and sauce evenly into 6 airtight containers while hot. Cool to room temperature, then seal and refrigerate.
7. 7To serve, reheat in a saucepan over medium heat for 5–7 minutes until warmed through, then top with fresh basil and grated Parmesan as desired.