Step 1

In a large mixing bowl, combine the rice with the ground chicken, onion, garlic, parsley, Parmigiano Reggiano and egg.

Step 2

Season with salt and freshly ground black pepper.

Step 3

Flatten out the mixture in the bowl and score it into four portions using the side of your hand.

Step 4

Shape each portion into five balls — you should have 20 meatballs in total.

Step 5

Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO.

Step 6

Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.

Step 7

If they are not golden brown leave in the oven for an additional 15-20 minutes.