Ingredients

• 1 large egg , beaten
• 0.75 cups grated Parmesan cheese
• 1.75 cups Italian-style panko bread crumbs , divided
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 0.75 teaspoons crushed red pepper flakes
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 1.5 pounds ground chicken
• 2 tablespoons olive oil , divided
• 2 tablespoons unsalted butter , divided
• 1 , 28 ounce
• 0.5 cups shredded mozzarella cheese
• 2 tablespoons snipped fresh parsley , Optional

Instructions

1. 1 Stir egg, grated Parmesan cheese, 3/4 cup panko crumbs, garlic powder, Italian herb seasoning blend, crushed red pepper, salt, and black pepper together in a large bowl.
2. 2 Put on a pair of food-grade disposable gloves, add chicken to the bowl, and mix with your hands until all the ingredients are well combined.
3. 3 Place remaining 1 cup panko crumbs on a plate. Using a 1-1/2-inch scoop, create about 24 meatballs. Gently roll each meatball in crumbs until lightly coated; set aside on a plate.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Place 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-proof skillet over medium heat. Add half the meatballs and brown each side, turning until all sides are browned. Set this batch on a plate, and wipe the skillet clean.
6. 6 Repeat with reserved oil and butter, and cook the remaining meatballs in the same way.
7. 7 Wipe out the skillet again, and pour in marinara sauce. Place browned meatballs in sauce. They will not be submerged.
8. 8 Bake in the preheated oven for 25 minutes. Sprinkle on shredded mozzarella and return to the oven for an additional 5 minutes, or until the cheese is melted. Sprinkle with fresh parsley.

Nutrition per serving