Ingredients
- 1 1/4 pounds ground chicken
- 2 tbsps chopped onion
- 1 tbsp chopped parsley
- 1 clove garlic, minced
- 1 teaspoon fennel seeds
- 1 egg, whisked
- 1/2 cup Parm
- 1/2 cup breadcrumbs
- zest of 1/2 lemon
- salt & pepper as you like
- 1 14-ounce can storebought pizza sauce
- 3 tablespoons olive oil
- 4 ounces fresh mozzarella (12 thin slices)
Preparation
Step 1
Preheat oven to 400 degrees while setting the rack to the upper third part of oven.
In a large bowl, using your hands, gently mix together first 10 ingredients.
Shape into tennis-ball size balls and place separated a few inches from each other on a foil-lined baking sheet.
In a small bowl, mix one spoonful of your pizza sauce with olive oil.
Brush this mixture on top of each meatball.
Bake for 15 minutes.
Remove the meatballs from oven.
Spoon some sauce on top of each meatball and cover each with a slice of cheese.
Broil another 3 to 5 minutes until cheese is bubbly and golden.
Heat remaining sauce in a small saucepan.
Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Parm, olive oil, salt & pepper.