Best Ever Chicken Parmesan Meatballs

INGREDIENTS

• 1 pound ground chicken breást
• 3/4 cup Itálián breádcrumbs
• 1-1/4 cup fresh gráted Pármesán cheese, divided
• 3 gárlic cloves, minced
• 1/2 smáll onion, gráted (or minced)
• 2 táblespoons + 1 cup márinárá sáuce (divided)
• 1/2 táblespoon dried Itálián seásoning
• 2 táblespoons fresh básil, chopped
• 2 táblespoons fresh pársley, chopped
• 1/2 teáspoon kosher sált
• 1/2 teáspoon fresh crácked bláck pepper
• 1 lárge egg, lightly beáten
• 1 cup shredded mozzárellá cheese, for topping

INSTRUCTIONS

1. Preheát oven to 350°F. Prepáre á báking sheet by lining with párchment páper.
2. Set áside 1 cup márinárá, 1 cup shredded mozzárellá cheese ánd 1/4 cup Pármesán cheese.
3. In á lárge mixing bowl, combine áll remáining ingredients (chicken, breádcrumbs, 1 cup Pármesán, gárlic, onion, 2 táblespoons márinárá sáuce, Itálián seásoning, básil, pársley, sált, pepper ánd egg). Mix well, do not over mix or you will háve tough meátbálls.
4. Using á 1-1/2 táblespoon scoop, portion out meát mixture ánd pláce on báking sheet. Áfter áll meátbálls háve been scooped onto tráy, roll into bálls.
5. Báke for 16-18 minutes until lightly browned.
6. Turn oven to broil.
7. Drizzle á spoonful of márinárá over eách meátbáll. Sprinkle with mozzárellá cheese.
8. Broil for 2-3 minutes until cheese is golden brown ánd bubbly.
9. Serve ánd enjoy!

This article and recipe adapted from this site

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