Parmesan Chicken Meatballs

Steps

1. 1Toast the Buttered Breadcrumbs
2. 2Heat skillet
3. 3Heat large nonstick skillet over medium-high heat.
4. 4Melt butter
5. 5Add 2 tablespoons butter and swirl to melt and coat pan.
6. 6Add panko
7. 7Add ½ cup panko breadcrumbs. Reduce heat to medium and stir constantly.
8. 8Brown
9. 9Continue cooking, stirring occasionally, for 3 to 5 minutes until golden brown and toasted.
10. 10Season
11. 11Remove from heat, add pinch of salt, stir, and transfer to small bowl. Set aside.
12. 12Make the Meatballs and Sauce
13. 13Measure meatball ingredients
14. 14In large mixing bowl, combine 1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 tablespoon minced fresh basil, ½ teaspoon salt, and black pepper to taste.
15. 15Mix until just combined. Do not overmix.
16. 16Shape
17. 17Roll mixture into approximately 30 small meatballs (1 to 1½ inches diameter). Place on plate or baking sheet.
18. 18Heat oil
19. 19Wipe out skillet and heat thin layer of avocado oil over medium heat.
20. 20Add meatballs
21. 21Once oil is shimmering, add meatballs in single layer with space between each.
22. 22Brown
23. 23Cook for about 5 minutes total, turning every minute to brown all sides evenly.
24. 24Reduce heat to low and remove skillet from heat for 30 to 60 seconds to cool slightly.
25. 25Add sauce
26. 26Return to low heat and add 2 cups marinara sauce over meatballs. Gently coat meatballs in sauce.
27. 27Simmer 2 to 3 minutes until meatballs are cooked through (internal temperature should reach 165°F).
28. 28Add cheese
29. 29Sprinkle 1 cup shredded mozzarella cheese evenly over meatballs.
30. 30Melt cheese
31. 31Cover skillet with lid and cook 1 minute until cheese is melted.
32. 32Serve the Meatballs
33. 33Add breadcrumbs
34. 34Remove from heat and sprinkle reserved buttered breadcrumbs over top.
35. 35Serve
36. 36Garnish with fresh basil if desired. Serve immediately.