Cheese Stuffed Chicken Meatballs in Italian Style Sauce

Italian Style Sauce: Tomatoes, Tomato Paste, Onion, Salt, Olive Oil, Garlic, Citric Acid, Black Pepper, Bay Leaf, Basil. Cheese Stuffed Chicken Meatballs: Chicken Meatballs (ground chicken breast, breadcrumbs [unbleached wheat flour, sugar, yeast, salt], caramelized onions, pecorino romano cheese [pasteurized sheep’s milk, cheese cultures, salt, enzymes], parmesan cheese [pasteurized cow’s milk, cheese cultures, salt, enzymes], whole eggs, parsley, salt, black pepper), Cheese Filling (mozzarella cheese [pasteurized milk, cheese cultures, salt, enzymes], powdered cellulose [to prevent caking], ricotta cheese [pasteurized whole milk, vinegar, salt], asiago cheese [pasteurized cow’s milk, cheese cultures, salt, enzymes], pecorino romano cheese [pasteurized sheep’s milk, cheese cultures, salt, enzymes], parmesan cheese [pasteurized cow’s milk, cheese cultures, salt, enzymes]).

Contains: Wheat, Milk, Egg.

STOVE TOP

• Remove pouch from sleeve and tray.
• Carefully cut open pouch with knife or kitchen scissors and pour contents into a pot.
• Cover and heat on medium for 15 minutes, stirring occasionally.
• Lower heat, remove cover and heat for additional 5 minutes, stirring occasionally.

MICROWAVE

• Remove sleeve and carefully poke a few holes in the pouch with fork or knife (leave pouch in tray).
• Cover pouch with paper towel and microwave on high for 8-10 minutes,until it reaches an internal temperature of 165˚F.
• Remove tray from microwave and allow to rest 1-2 minutes.
• Carefully cut open pouch, being careful of escaping steam.​