# Components:
→ For the Meatballs
01 - 1.1 lb ground chicken
02 - 2/3 cup freshly grated Parmesan cheese
03 - 1 cup fresh breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
→ For Assembly
10 - 2 cups marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons olive oil
→ To Serve
13 - Fresh basil leaves, torn
14 - Cooked spaghetti or crusty bread (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - In a large bowl, combine ground chicken, Parmesan cheese, breadcrumbs, minced garlic, egg, chopped parsley, dried oregano, salt, and black pepper. Mix until just incorporated.
03 - Using slightly damp hands, shape the mixture into 16 meatballs, approximately 1.25 inches (3 cm) in diameter. Arrange them on the prepared baking sheet.
04 - Lightly brush or spray the meatballs with olive oil. Bake for 18-20 minutes, or until they are lightly golden and cooked through.
05 - While the meatballs are baking, warm the marinara sauce in a large ovenproof skillet or baking dish over medium heat.
06 - Carefully transfer the baked meatballs into the warm marinara sauce, ensuring they are nestled within the sauce.
07 - Evenly sprinkle the shredded mozzarella cheese over the top of the meatballs and sauce. Return the skillet or dish to the oven (or broil) for an additional 10-12 minutes, until the cheese is fully melted and bubbly.
08 - Garnish with torn fresh basil leaves. Serve immediately with cooked spaghetti or crusty bread, if desired.
