Ingredients:

  • 1 lb (450g) ground chicken breast
  • 1/2 cup (50g) Panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 2 cups (480ml) crushed tomatoes
  • 1 tbsp (15ml) olive oil
  • 1/2 small onion (50g), finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried basil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. In a large bowl, combine the ground chicken, breadcrumbs, beaten egg, Parmesan, minced garlic, oregano, salt, and pepper. Mix by hand until just combined; do not overwork the meat. Form into 22 even, golf ball-sized spheres.
  2. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Once the oil shimmers, fry the meatballs for 3-4 minutes per side, rotating until a deep golden-brown crust forms. Remove meatballs from the pan and set aside.
  3. In the same skillet, add another tablespoon of oil if needed and sauté the diced onion until translucent. Stir in the minced garlic for 30 seconds until fragrant. Pour in the crushed tomatoes, basil, salt, and red pepper flakes, and bring to a gentle simmer.
  4. Return the fried chicken meatballs to the simmering marinara. Cover and cook for an additional 5-8 minutes until the meatballs are cooked through and glazed in sauce.