• 1 pound ground chicken
• 1/2 C breadcrumbs
• 1/4 C freshly grated Parmesan
• 2 Tbsp freshly chopped parsley, plus more for garnish
• 4 cloves garlic, minced
• 1 large egg
• Kosher salt
• Freshly ground black pepper
• 3 Tbsp extra-virgin olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 tsp crushed red pepper flakes
• 1 1/2 C shredded mozzarella
Preheat oven to 400 degrees. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, half the garlic and the egg; season with salt and pepper. Mix until fully combined, then form into meatballs. In a large oven proof skillet, heat 1 Tbsp olive oil over medium heat. Add meatballs and brown each side, 5 minutes. Transfer to a plate. Add remaining oil to skillet, then add remaining half garlic and cook until fragrant, 1 minute. Stir in crushed tomatoes and red pepper flakes. Bring to a simmer, then return meatballs to skillet. Top with mozzarella and bake until cheese is melted and chicken is no longer pink, typically about 10 minutes. Garnish with parsley before serving.
