Chicken Parmesan Meatballs

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makes about 28 meatballs/ serves 4

recipe slightly adapted from Alton Brown: Everyday Cook

• 3 oz. panko breadcrumbs
• 1 large egg, lightly beaten
• 4 oz. Parmesan cheese, grated
• 1.5 lbs. ground chicken
• 2 tablespoons olive oil
• 1 tablespoon dried basil
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 tablespoon fresh chopped parsley
• heavy pinch of red pepper flakes
• 1 teaspoon kosher salt
• 2 cups marinara sauce
• 4 oz. mozzarella cheese, grated
• garlic bread, for serving

Heat oven to 400F.

Mix together 1/2 oz. panko with 1 ounce of the Parmesan in a small bowl. Set aside.

Combine the chicken, panko bread crumbs, egg, 1 tablespoon olive oil, the remaining 3 ounces Parmesan, basil, garlic powder, oregano, parsley, red pepper flakes and salt in a large bowl. Using your hands, gently combine until just incorporated, trying not to overwork the meat.

Divide the meatball mixture into 28 golf-ball-size rounds ( 1 ounce each) and roll them in the panko mixture.

Heat the remaining oil over medium heat in a 12-inch oven-safe skillet. Brown the meatballs in the oil, about 30 seconds on each side, working in batches if needed to avoid crowding the pan. Remove the browned meatballs from the pan and pour in the marinara sauce.

Add the meatballs back to the pan, cover with the mozzarella and bake until the meatballs are cooked through and the cheese is melted, about 10 minutes. Serve over cooked pasta or with garlic bread.