1 large egg, beaten
¾ cup grated Parmesan cheese
Â1 ¾ cups Italian-style panko bread crumbs, divided
Â1 teaspoon garlic powder
Â1 teaspoon Italian seasoning
¾ teaspoon crushed red pepper flakes
½ teaspoon salt
½ teaspoon freshly ground black pepper
Â1 ½ pounds ground chicken
Â2 tablespoons olive oil, divided
Â2 tablespoons unsalted butter, divided
Â1 (28 ounce) jar marinara sauce
½ cup shredded mozzarella cheese
Â2 tablespoons snipped fresh parsley (Optional)
Directions
Stir egg, grated Parmesan cheese, 3/4 cup panko crumbs, garlic powder, Italian herb seasoning blend, crushed red pepper, salt, and black pepper together in a large bowl.
ÂPut on a pair of food-grade disposable gloves, add chicken to the bowl, and mix with your hands until all the ingredients are well combined.
ÂPlace remaining 1 cup panko crumbs on a plate. Using a 1-1/2-inch scoop, create about 24 meatballs. Gently roll each meatball in crumbs until lightly coated; set aside on a plate.
ÂPreheat oven to 350 degrees F (175 degrees C).
ÂPlace 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-proof skillet over medium heat. Add half the meatballs and brown each side, turning until all sides are browned. Set this batch on a plate, and wipe the skillet clean.
ÂRepeat with reserved oil and butter, and cook the remaining meatballs in the same way.
ÂWipe out the skillet again, and pour in marinara sauce. Place browned meatballs in sauce. They will not be submerged.
ÂBake in the preheated oven for 25 minutes. Sprinkle on shredded mozzarella and return to the oven for an additional 5 minutes, or until the cheese is melted. Sprinkle with fresh parsley.
