Chicken Parm Meatballs

Chicken Parm Meatballs

Blue Ribbon Favorites-Karri Perry

1 lb. ground chicken

1 egg

1/2 cup Panko bread crumbs

1/2 cup grated Parmesan + extra for sprinkling on top.

1 tsp salt

1 tsp pepper

1 tsp onion powder 

1 tsp garlic powder

1 tsp dried Italian herbs

1 tsp Dijon mustard

2 tsp olive oil + 2 tsp for frying

1 jar or 3-4 cups favorite sauce

1 cup shredded mozzarella 

Fresh basil -chopped for garnish

Mix together the ground chicken, salt, pepper, garlic powder, onion powder, egg, Italian herbs, Dijon, 2 tsp oil, Panko crumbs, and Parmesan.

Shape into 2-inch meatballs

(Makes about 24-30)

In an oven-safe skillet, heat 2 teaspoons of olive oil. Brown meatballs on all sides for about 10 minutes over medium heat.

Pour over sauce and place skillet in the oven to bake for 20 minutes on the middle rack of 400 degree oven.

Remove skillet from oven sprinkle mozzarella and bake 5 minutes more-until the meatballs register 165 degrees, cheese melts and sauce is bubbling. Garnish with basil and extra Parmesan cheese.

Serve meatballs with sauce, with pasta or as a sub sandwich/mini sliders