Cheesy Skillet Chicken Parmesan Meatballs

Ingredients

• Tomato paste

  Canned, without salt added

  675g

• Ground chicken

  Raw

  454g

• PANKO

  Japanese-style Bread Crumbs - President's Choice

  1 cup or 60g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Onions

  Raw

  ½ small or 35g

• Parsley

  Raw

  ¼ cup or 15g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Garlic

  Raw

  3 clove or 9g

• Salt

  Table

  1 tsp or 6g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Mozzarella cheese

  Part skim milk

  1 ½ cup, shredded or 168g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Bring the marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place the chicken, onion, 1/2 cup of the breadcrumbs, half of the Parmesan cheese, parsley, egg, garlic, salt, oregano, and black pepper in a large bowl. Mix lightly with a fork until just combined.
2. When the sauce is simmering, form the meat mixture into 1 1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking, and carefully drop the meatballs into the sauce in a single layer as you go.
3. Cover and simmer gently, flipping the meatballs over halfway through cooking, until cooked through, 20 to 25 minutes total. Meanwhile, arrange a rack 6-inches from the broiler and heat to broil. Combine the remaining 1/2 cup breadcrumbs, olive oil, and a pinch of salt in a small bowl; set aside.
4. Uncover and sprinkle the mozzarella evenly over the meatballs. Sprinkle with the breadcrumb mixture and remaining Parmesan cheese. Broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, 3 to 5 minutes. Sprinkle with the herbs and serve.

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