Chicken Parmesan Meatballs

Ingredients:

• 1 Lb - Ground Chicken

• 3/4 Cup - Italian Seasoned Breadcrumbs

• 1/2 Cup - Grated Parmesan Reggiano Cheese

• 2 Cloves - Garlic, grated

• 3 TBSP - Onion, grated

• 1 Cup - Marinara Sauce, divided

• 1/2 TBSP - Italian Seasoning

• 1/2 TBSP - Parsley

• 1 Each - Egg, slightly beaten

• 1/2 Cup - Shredded Mozzarella

• Salt & Pepper

Preparation:

1. Preheat oven to 350º and line a baking sheet with parchment paper.

2. Grate garlic and onion with a box grater or microplane.

3. Place chicken, breadcrumbs, italian seasoning, parsley, grated garlic and onion, egg, and salt and pepper to taste into a large mixing bowl.

4. Add 2 TBSP of marinara sauce and 1/4 cup of parmesan reggiano cheese reserving the remaining of these ingredients for later use.

5. Stir with a rubber spatula then finish combining with your hands being sure not to overwork the mixture.

6. Take about a one to two tablespoon amount of mixture and roll meatballs, placing on baking sheet.

7. Bake for about 16 minutes, flipping about halfway through.

8. Remove from oven and turn oven to broil.

9. Coat each meatball with remaining sauce, parmesan reggiano, and mozzarella, then place back in oven for about 2 minutes until cheese is melted.

10. Serve and enjoy!

Tips:

• A small cookie scoop works perfect and makes uniform size meatballs.

• If the mixture gets too sticky, wet hands slightly before rolling.

• Grating the onion and garlic ensures the flavors will be throughout without having chunks that could be unpleasant to eat. If you don't have a grater, be sure to mince both very finely until almost liquified.

• Get creative! Place meatballs on mini slider rolls for a bite sized sandwich! Serve with some extra marinara for dipping.