# What You Need:
→ For the Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1 tsp smoked paprika
10 - 1/2 tsp cayenne pepper
11 - 1 tsp onion powder
12 - 1/2 tsp dried oregano
13 - 2 tbsp hot sauce
→ For Baking
14 - 2 cups marinara sauce
15 - 1 1/2 cups shredded mozzarella cheese
16 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
02 - In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, black pepper, smoked paprika, cayenne pepper, onion powder, dried oregano, and hot sauce. Mix gently until just combined, avoiding overmixing.
03 - Using damp hands, form the mixture into 1 1/2-inch meatballs and place on a plate. You should have approximately 16 meatballs.
04 - Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and sear for 2-3 minutes per side, working in batches as needed. Meatballs need only partial cooking at this stage.
05 - Spread half of the marinara sauce across the prepared baking dish. Arrange browned meatballs in a single layer, then spoon remaining sauce over the top.
06 - Place the baking dish in the preheated oven and bake for 15 minutes.
07 - Remove from oven and evenly distribute shredded mozzarella cheese over the meatballs. Return to oven and bake for 10-12 minutes until cheese is melted and bubbly and internal temperature reaches 165°F.
08 - Allow the dish to rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
