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In a medium bowl, add ground chicken, bread crumbs, Parmesan cheese, egg, 1 teaspoon minced garlic, parsley, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper) and mix well (I use my hands).
Working with 2 tablespoons of meat mixture at a time, roll into balls and arrange in a single layer on a baking sheet or plate. (I use the OXO medium scoop (heaping), a size 40 portioner, and make 20 meatballs about 1 ounce each). Freeze at least 10 minutes for best results (this is optional but will help the meatballs hold their shape).
In a large oven-proof skillet, heat olive oil over medium-high heat until shimmering. Add meatballs in a single layer and cook until browned all over (about 2 minutes per side). You can do this in batches if necessary. Transfer to a bowl and leave the oil in the skillet.
To the skillet, add remaining minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and red pepper flakes (if using). Bring the sauce to boil over medium-high heat.
Add the meatballs back to the skillet and stir to coat with sauce. Reduce heat to medium-low, cover, and simmer until the meatballs are cooked through, about 5 to 7 minutes longer (meatballs should register 165 degrees when tested with an internal thermometer).
Uncover and season to taste with salt and pepper. Sprinkle with cheese, and cover until the cheese is melted, about 2 minutes longer. Garnish with parsley if desired.