NONSTICK COOKING SPRAY
CILIEGINE FRESH MOZZARELLA BALLS
JARRED PASTA SAUCE
YELLOW ONION, GARLIC
EGG, PANKO BREADCRUMBS, & GRATED PARMESAN
KOSHER SALT & GROUND BLACK PEPPER
FRESH BASIL & PARSLEY
Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Lightly spray a rimmed baking sheet with nonstick spray & set aside. Gather & prep all ingredients.
Add grated onion, garlic, egg, panko breadcrumbs, grated parmesan, chopped fresh herbs, olive oil, Italian seasoning & crushed red pepper flakes (optional) to a mixing bowl. Season with salt & pepper then mix well with hands. Add in ground chicken & mix until just combined.
Divide the chicken meatball mixture into 12-14 equal portions. Working one portion at a time, press the meatball mixture into a flat patty about 2-3 inches wide. Place a mozzarella ball in the center & wrap the edges of the patty around the cheese. Seal edges tightly then roll the meatball into a ball. Place on prepared baking sheet & repeat with remaining meatball mixture.
Lightly spritz chicken parmesan meatballs with cooking spray for a golden finish, then transfer the baking sheet to the oven & bake for 18-22 minutes until cooked through.
Warm a jarred pasta sauce in a skillet & bring to a simmer. Toss in meatballs & coat in sauce. Serve with pasta or toasty bread & top with grated parmesan, sliced basil, & crushed red pepper flakes as desired.