CHICKEN PARM MEATBALL SKILLET

INGREDIENTS

• 1 lb. ground chicken
• 1/2 c. bread crumbs
• 1/4 c. freshly grated Parmesan
• 2 tbsp. freshly chopped parsley, plus more for garnish
• 4 cloves garlic, minced
• 1 large egg
• Kosher salt
• Freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
• 1 (28-oz.) can crushed tomatoes
• 1 tsp. crushed red pepper flakes
• 1 1/2 c. shredded mozzarella

DIRECTIONS

1. Preheat oven to 400º. In a large bowl, combine ground chicken, bread crumbs, Parmesan, parsley, half the garlic, and egg and season with salt and pepper. Mix until fully combined, then form into meatballs. 
2. In a large oven proof skillet, heat 1 tablespoon oil over medium heat. Add meatballs and brown each side, 5 minutes. Transfer to a plate. 
3. Add remaining 2 tablespoons oil to skillet. Add remaining half garlic and cook until fragrant, 1 minute, then stir in crushed tomatoes and red pepper flakes. 
4. Bring to a simmer, then return meatballs to skillet. Top with mozzarella and bake until cheese is melted and chicken is no longer pink, 10 minutes more. 
5. Garnish with parsley before serving.

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