Chicken Parmesan Meatballs

Or maybe have it as a Sub ... so many possibilities.  
And with Chicken no less!

Yield: 5

Serving Size: 2 meatballs

Ingredients

• 1 lb. boneless skinless chicken breast, cut into 1" cubes
• 2 garlic cloves, peeled
• ½ medium onion, peeled quartered
• ¾ cup breadcrumbs
• 1 tbsp. Italian Herb Seasoning
• 1 egg, beaten
• 3 cups marinara sauce
• 1 cup Parmesan cheese

Instructions

1. Assemble Fusion Master™ with coarse mincer disc and place medium bowl underneath hopper.
2. Fill hopper with chicken and turn handle to process. 
3. Once there is room in the hopper add garlic and onion, followed by more chicken. 
4. Continue processing until all chicken, garlic and onion is processed.
5. Add breadcrumbs, seasoning, egg, and Parmesan to chicken mixture and stir to combine.
6. Once combined, use ice cream scoop to help form mixture into meatballs.
7. Place meatballs in base of Microwave Pressure Cooker. Cover with marinara sauce. 
8. Seal and microwave on high power 15 minutes.
9. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 6–8 minutes. 
10. Check to ensure internal temperature of meatballs has reached 165° F. 
11. Serve warm, topped with Parmesan cheese.

I LOVE using the Fusion Master for so many things, but this is just another added benefit so you can know exactly what is in your ground chicken or beef or pork.