Ingredients
For the Chicken Parm Meatballs:
1 pound ground chicken
1 egg
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 cup panko breadcrumbs
1/4 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1 tablespoon olive oil
1 (24-ounce) jar marinara sauce
1 cup shredded mozzarella cheese
For the Toasted Breadcrumb Topping:
2 tablespoons unsalted butter
3/4 cup panko breadcrumbs
1/8 teaspoon salt
1/4 teaspoon Italian seasoning
Fresh, chopped parsley, for garnish
Directions
For the Chicken Parm Meatballs:
- Combine chicken, egg, onion, garlic, breadcrumbs, Parmesan, salt, pepper, Italian seasoning and onion powder in a bowl. Form into 12 (1 and 1/2”) meatballs.
- Heat olive oil in Farberware Classic Series 6-Quart Chef Pan over medium heat. Add meatballs and cook for 5-7 minutes, until browned on all sides. You will have to do this in two batches as not to crowd the pan. Reduce heat to medium-low and slowly add marinara sauce. Simmer meatballs until cooked through, about 25 minutes, turning once halfway through.
- Reduce heat to low and top meatballs with mozzarella cheese. Cover and simmer for 5-7 minutes, until cheese is melted.
For the Toasted Breadcrumb Topping:
- Melt butter in Farberware Classic Series 9-Inch Skillet over medium heat and add breadcrumbs. Sauté for 2-3 minutes, stirring constantly, until golden and toss with salt and Italian seasoning. Top each meat-ball with a heaping spoon of breadcrumbs, garnish with parsley and serve.