This dish comes together easily and makes for a perfect dinner with the family. I made this for the first time on Sunday and everyone, but Leah, gave it a big thumbs up. Personally, I think she was turned off by the idea of chicken meatballs instead of the standard, what she’s used to, meatballs.
NOTE: The rest of us agreed we would prefer the spices and seasoning be kicked up a notch the next time I make it.
For the meatballs:
- 1/2 cup dried breadcrumbs (I used Panko)
- 1 small onion, chopped
- 2 tbsp. fresh parsley, chopped
- 2 tbsp. fresh basil, chopped
- 1 cup parmesan cheese
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4 – 6 garlic cloves, chopped
- 2 eggs, beaten
- 1/2 tsp. red pepper flakes
- 2 lbs. ground chicken
- 2 – 4 tbsp. olive oil (enough to cover the skillet)
For baking & serving:
- 12oz jar of marinara sauce
- mozzarella cheese (I used fresh)
- fresh parsley and basil, chopped
- Crusty, overnight artisan bread
Preheat the oven to 400 degrees. Add all of the meatball ingredients to a large bowl and stir until well combined. Using a 2 inch cookie scoop, shape each scoop into a ball (use lightly damp hands to prevent sticking) and place onto a tray.
Using an oven safe skillet, heat the oil in the skillet to medium-high heat and add the meatballs, browning on all sides until cooked. Once the meatballs are cooked all the way through, add the marinara sauce, covering all meatballs. Top with fresh mozzarella slices. Bake 10 – 15 minutes or until cheese has melted and is lightly brown. Sprinkle with fresh parsley and basil, if desired. Serve with slices of artisan bread.