Cooking Directions

• 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.

Ingredients

• 2 medium green pepper
• 1 large Vidalia onion or other sweet onion
• 1 pound ground chicken
• 1 egg, beaten
• 0.5 cup dry Italian seasoned bread crumbs
• 0.5 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon Italian seasoning, crushed
• 2 tablespoons olive oil
• 0.5 cup dry red wine
• 1 jar (23.5 ounces) Prego® Farmers' Market Roasted Garlic Sauce