Chicken Parmesan Meatballs

By TrayH

Ingredients

• 2 lbs ground chicken
• 3/4 cup panko breadcrumbs (gluten free panko will work fine)
• 1/4 cup finely minced onion
• 2 tablespoons minced parsley
• 2 cloves garlic, minced
• zest of 1 small lemon, about 1 teaspoon
• 2 eggs
• 3/4 cup shredded Pecorino Romano or Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 quart Five Minute Marinara Sauce
• 4-6 ounces mozzarella, freshly sliced

Details

Adapted from barefeetinthekitchen.com

Preparation

Step 1

* Preheat the oven to 400 degrees, setting the rack in the upper third of the oven.

* In a large bowl, combine everything except the marinara and the mozzarella. Lightly mix together, using your hands or a large spoon.

* Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit.

* Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.

* Remove meatballs from the oven and increase the oven temperature to broil.

* Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.)

* Broil an additional 3 minutes, until the cheese has melted and turned golden.

* Serve with additional sauce. Enjoy!