1 pound ground chicken
1/2 cup breadcrumbs (preferably panko)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 cloves garlic, minced
large egg
1 teaspoon onion powder
Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
marinara sauce (homemade or store-bought)
Fresh basil leaves for garnish
Parmesan cheese for serving
. Form the meatballs: Using your hands, shape the mixture into small meatballs, about 1-1.5 inches in diameter. This should yield around 20 meatballs.
3. Cook the meatballs: Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, until they are golden brown and cooked through. Remove the cooked meatballs from the skillet and set aside.
. Simmer in sauce: In the same skillet, pour in the marinara sauce and bring to a simmer. Gently place the meatballs back into the skillet, cover, and let them simmer in the sauce for about 10 minutes, allowing the flavors to meld together and ensuring the meatballs are fully cooked through.
5. Serve it up: Serve the meatballs warm, garnished with fresh basil leaves and a sprinkle of Parmesan cheese. Pair with spaghetti, zoodles, or crusty bread to soak up the delicious sauce.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).