Chicken Parm Meatballs w/Marinara

Instructions

1. 1

   Preheat your oven to 375°F, with a rack in the top third.

2. 2

   In a bowl, combine the ground chicken, egg, panko, half of the parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix with your hands just until combined — the mixture will be fairly wet. Shape into 1-inch meatballs (about 20 total) and place on a parchment-lined baking sheet.

3. 3

   Heat the olive oil in an oven-safe skillet over medium-high heat. Brown the meatballs in 2 batches, about 5 minutes per batch, turning often so they color evenly. Transfer to a plate as they finish. Add a splash more oil for the second batch if needed.

4. 4

   Drain excess oil from the skillet, keeping the browned bits in the pan. Let the skillet cool slightly, then pour in the marinara sauce and return the meatballs to the pan, spreading them evenly. Sprinkle with the remaining parmesan and the mozzarella.

5. 5

   Transfer to the oven and bake for 15 minutes to finish cooking the meatballs. Broil briefly if you'd like more color on the cheese, watching closely so it doesn't burn.