Chicken Parm Meatballs

567 gram(s) Chicken - Extra Lean Ground chicken
.5 cup Bread crumbs, dry, grated, plain
2 tbsp chopped Onions, raw
1 tbsp Parsley
.5 cup Parmesan Cheese, grated
1 dash Salt
1 clove Garlic
1 tsp Fennel seed
1 serving Egg - Large (1 egg)
3 tbsp Extra Virgin Olive Oil
2 cup Contadina Pizza Sauce
4 oz Mozzarella Cheese, part skim milk

"My best self would’ve let the meatballs freeze as shown here (after initial 15-minute bake), then frozen them for future Tumultuous Tuesday use, on which day, my best self would’ve transferred the frozen meatballs to the fridge in the morning, then heated them up in a 350°F oven for 15 minutes (before proceeding with broiling) upon her return later that night."

Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan.
Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.

Serving Size: makes 12 large-ish meatballs

Number of Servings: 1

Recipe submitted by SparkPeople user CDBBFROG.