Finely chop about half of one green pepper and half of the onion and set aside. Cut the remaining green peppers into thin strips and the remaining onion in half and thinly slice.
2 medium green peppers, 1 large Vidalia onion
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 1 inch meatballs.
1 large Vidalia onion, 1 pound ground chicken, 1 egg, ½ cup dry Italian seasoned bread crumbs, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon Italian seasoning
Heat the oil in a 12 inch nonstick skillet over medium high heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
2 tablespoon olive oil
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 bring to a boil. Reduce heat to medium low; cover and cook for 20 minutes or until the meatballs are cooked through, stirring occasionally.
½ cup dry red wine, 23.5 oz Prego Farmers’ Market Roasted Garlic Sauce