Bruschetta Campanelle w/ Balsamic Chicken Meatballs

Ingredients:

• 1 lb campanelle pasta

• 1/2 red onion, thinly sliced

• 3 cups cherry tomatoes, halved

• 2 long hot peppers, thinly sliced

• 1 tsp garlic powder

• 3 tbsp olive oil

• 2 tbsp balsamic glaze

• 1 tbsp balsamic vinegar

• 1 cup mozzarella cheese, bite size pieces

For Meatballs:

• 1 lb ground chicken

• 1/2 cup bread crumbs

• 1/2 cup parmesan cheese

• 1 egg, beaten

• 2 tsp balsamic vinegar

• 2 tbsp tomato paste

• 2 tbsp olive oil

• salt & pepper

Directions:

1. Preheat oven to 375 degrees

2. In a large bowl, mix together all ingredients for the chicken meatballs and roll individually (mix should make 10 meatballs, depending on preferred size). Place on a greased baking sheet and bake meatballs for about 30 minutes

3. While meatballs are baking, begin to make the pasta. In a large pot of salted water, cook pasta per package

4. In a large saucepan, add olive oil, tomatoes, long hot peppers, red onion and garlic powder and cook until softened

5. Once pasta is cooked, add to the saucepan. Drizzle with balsamic glaze, balsamic vinegar, olive oil, and mozzarella cheese and mix well