Chicken-Parmesan Meatballs

• 1 lb. (450 g) extra-lean ground chicken
• 1 small onion, finely chopped
• 1/2 cup chopped Italian parsley
• 1/4 cup dry bread crumbs
• 2 cloves garlic, minced
• 2/3 cup Kraft 100% Parmesan Shredded Cheese, divided
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

1. Mix chicken, onions, parsley, bread crumbs, garlic, and half each of the cheese and dressing just until blended; shape into 16 (2-inch) meatballs.
2. Heat remaining dressing in medium skillet on medium heat.
3. Add meatballs; cook 15 min.
4. or until lightly browned, turning occasionally.
5. Add pasta sauce; stir.
6. Cover; simmer 10 min.
7. or until meatballs are done (165 degrees F).
8. Sprinkle with remaining cheese before serving.

extralean ground chicken, onion, italian parsley, bread crumbs, garlic, olive oil, pasta sauce

Taken from www.kraftrecipes.com/recipes/chicken-parmesan-meatballs-175438.aspx (may not work)