Ingredients:

  • 1 lb Ground Chicken (90% lean)
  • ¾ cup Panko Breadcrumbs
  • ¼ cup Whole Milk or Ricotta Cheese
  • 1 Large Egg, lightly beaten
  • ½ cup Freshly Grated Parmesan Cheese
  • 2 cloves Garlic, finely minced
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Oregano
  • 1 tsp Salt (Kosher or Sea)
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil (for baking sheet)
  • 24 oz Good Quality Marinara Sauce
  • 4 oz Low-Moisture Mozzarella Cheese, sliced or shredded
  • Small handful Fresh Basil Leaves, for garnish
  • 1 Tbsp Extra Parmesan, for final dusting

Instructions:

  1. Prep the Binders: In a large bowl, combine the Panko breadcrumbs and milk (or ricotta). Let them sit for 5 minutes until the Panko softens. Whisk in the lightly beaten egg.
  2. Combine Flavors: Add the ground chicken, grated Parmesan, minced garlic, parsley, oregano, salt, and pepper to the bowl.
  3. Mix Gently: Use clean hands or a spatula to gently mix the ingredients until just combined. Overmixing will result in tough meatballs—mix until no dry pockets remain, then stop.
  4. Form the Meatballs: Lightly oil your hands. Using a scoop, roll the mixture into uniform balls (approx. 1.5 inches / 4 cm). Aim for 12–14 total.
  5. Chill: Place the formed meatballs on a parchment-lined baking sheet and refrigerate for 20 minutes. This helps them hold their shape during baking.
  6. Preheat and Prep: Preheat oven to 400°F (200°C). Lightly grease the baking sheet or spray the meatballs with a tiny bit of olive oil cooking spray.
  7. Initial Bake: Bake the chilled meatballs for 20 minutes. They should be lightly golden and beginning to firm up. Insert a meat thermometer into the center; the internal temperature should be at least 160°F (71°C).
  8. Prepare the Sauce Base: Pour the marinara sauce into a small, oven-safe casserole dish or deep skillet. Warm the sauce gently on the hob until just simmering. Nestle the Meatballs: Carefully transfer the partially baked meatballs into the warm sauce, ensuring they are mostly submerged.
  9. Finish Cooking: Return the dish to the oven for 5–10 minutes, allowing the meatballs to finish cooking and absorb the sauce (internal temperature must reach 165°F / 74°C).
  10. Add the Cheese Cap and Broil: Remove the dish from the oven. Layer the mozzarella cheese over the top of the meatballs. Sprinkle with a final dusting of Parmesan. Place the dish under a preheated broiler (grill) on medium-high heat for 2–3 minutes, watching constantly, until the cheese is melted, bubbly, and lightly golden brown. Garnish generously with fresh basil before serving.