- Combine chicken, sausage, 1 cup breadcrumbs, Parmesan and egg in large bowl. Shape into 12 (2-inch) meatballs.
- Heat large nonstick skillet lightly sprayed with olive oil on medium-high heat. Place meatballs in skillet; cook 5-7 min. or until lightly browned on all sides, turning frequently.
- Stir in sauce and water; reduce heat to medium. Cover and cook for 10 min. or until cooked through (165°F). Remove skillet from heat; sprinkle with mozzarella. Cover with lid for 1 min. or until cheese is melted.
- Meanwhile, toast remaining breadcrumbs in small nonstick skillet on medium heat for 3-4 min., or until golden brown, stirring frequently. Top meatballs with toasted breadcrumbs and basil before serving.
A standard-sized ice cream scoop ensures evenly sized meatballs.
To serve this recipe as an appetizer, shape mixture into 24 (1-inch) meatballs. Gently brown meatballs in batches. Continue as directed.
Substitution: Prepare using RAGÚ® Simply Traditional Pasta Sauce