Parmesan Chicken Meatballs

A wonderful rendition of Chicken Parmigiana, but a lot easier and faster to prepare, without sacrificing the taste and texture. Serve them with a light pasta and the entire family will rejoice !
Easy to prepare and so delicious. Make a large batch and use half of them in a rich and hearty Minestrone.

500 Gr. ground chicken
1 Egg
1 Garlic clove finely chopped
1/2 Cup Parmesan Cheese
1/2 Cup of Panko breadcrumbs
Italian Seasoning ; 1/2 Teaspoon Oregano, 1/2 Teaspoon Basil, 1/2 Teaspoon Chili Flakes, Salt & Pepper to taste
Equivalent of 2 cups of Marinara Sauce / Tomato Sauce of your choice.

In a large bowl, mix together the ground chicken, egg, parmesan cheese, half of the breadcrumbs, oregano, basil, chilli flakes, salt & pepper and mix well.
For small balls (4 cm approx.) and roll the in the remaining Panko breadcrumbs.
Heat olive oil in a medium frying pan and brown them on all sides.
Pour the sauce at the bottom of a baking dish and place the meatballs on top. Bake in a preheated 180 Celsius oven for 20 minutes.
You can garnish the meatballs with shredded mozarella cheese or parmesan cheese and broil for a few minutes.
Serve with a light pasta – drizzle with a little olive oil.

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