This chicken dish is a crowd pleaser. I serve it with a side of pasta and veggies. For a low calorie version, serve the meatballs with a hearty salad.

Ingredients:

1.5 lbs. ground chicken 

2-3 garlic cloves, chopped, optional 

1/2 cup Parmigiano Reggiano, grated cheese

1 tbs. flat-leaf parsley + more for garnish. 

1/2 cup breadcrumbs

1 egg

3/4 tsp salt

freshly ground black pepper to taste

2-3 ounces fried pancetta, drained

1/4 cup milk 

Olive oil for frying  the meatballs 

2 (24 oz) plain tomato sauce, in a jar 

16 ounces shredded mozzarella 

1 tablespoon fresh parsley, chopped + more for garnish. 

Preparation: 

Combine chicken, garlic, cheese, parsley, breadcrumbs, egg, salt & pepper, pancetta, and milk. Form the meatballs using an ice cream scoop. It will yield about 13 meatballs. 

Pre-heat oven to 350 degree Fahrenheit. 

In the meantime, over medium heat, fry the meatballs in a 12-inch cast iron pan. Turning halfway until you get a crust/sear on each side. About 5-8 minutes in total.

Add tomato sauce. Sprinkle the cheese. Turn the stove off. Bake in the oven to finish cooking the chicken and melt the mozzarella cheese, about 13-15 minutes.  

Serve in the pan. Garnish with parsley or basil, optional. 

Wine pairing suggestions: Pinot Nero, Bardolino Superiore or Valpolicella Ripasso.

Hope you will tris delicious recipe.