Chicken Parmesan Meatballs

2 lbs ground chicken

3/4 c. panko breadcrumbs (gluten free panko will work fine)

1/4 c. minced onion

2 tbsp. minced parsley

2 cloves garlic, minced

zest of 1 small lemon, about 1 teaspoon

2 eggs

3/4 c. shredded Pecorino Romano or Parmesan cheese

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 qt. spaghetti sauce (marinara)

4-6 oz. mozzarella, freshly sliced

 

Preheat oven to 400°, setting the rack in the upper third of the oven. In a large bowl, combine everything except the sauce and the cheese. 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.

 

from: Barefeet in the Kitchen