Ingredients

The following ingredients have 4 Servings
  • 1 lb ground chicken
  • 1 egg (large)
  • 1/4 cup Italian bread crumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 tsp garlic powder
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 egg
  • 1 tbsp water
  • 1/4 cup Italian bread crumbs
  • 1/4 cup panko bread crumbs
  • 1/2 tsp Italian seasoning
  • 1/4 tsp kosher salt
  • 14 oz can of diced tomatoes (don't drain)
  • 1/4 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 4 oz fresh mozzarella
  • fresh parsley (optional)
  • hoagie rolls or pasta (optional)

Instruction

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Set aside.
  • In a medium bowl, combine ground chicken, bread crumbs, pecorino romano cheese, egg, garlic powder, salt, pepper, and Italian seasoning.
  • Roll chicken mixture into 1-1/2" meatballs and put on prepared pan. (I used a 1-1/2 Tbl scoop)
  • Combine egg, 1 tablespoon of water and whip together with a fork.  In a separate bowl combine panko, breadcrumbs, Italian seasoning, and salt.  Glaze the meatballs with the egg mixture and then roll them in the breading mix.
  • Bake for 20 minutes or until the register an internal temperature of 165°F.
  • While meatballs bake, add a can of diced tomatoes to a 9 to 10-inch saucepan. Add garlic powder and Italian seasoning. Cook until most of the liquid has cooked off. About 10 minutes.