• Add ground chicken, egg, garlic, onion powder, parmesan cheese, (ground almonds if frying - not needed if baking) parsley, Italian seasoning, salt, and pepper to a large bowl and mix ground chicken mixture with clean hands until combined.
• Form large meatballs with the meat mixture. Using a large cookie scoop makes it much easier to form even shapes.

  (Recipe Note: form 2 meatballs per serving).

Baking Instructions:

• Preheat the oven to 400℉ / 200C and line a baking tray with parchment paper.

  Add meatballs to baking sheet tray and bake for about 25 mins until cooked through, turning once after 15 minutes. Internal temperature should be 165 degrees F.

Frying Instructions:

• Alternatively (if using ground almonds too as this makes them more robust for frying) - In a large oven-safe skillet (preferably cast iron or non-stick) heat 2 tablespoon olive oil on medium heat. Sear all sides of the meatballs for about 2-3 minutes per side (or bake in oven 400F for 20 minutes).
• Add marinara sauce to an oven safe large skillet. Warm for 1 minute. Add cooked meatballs and toss in the sauce. Sprinkle the shredded mozzarella evenly over top.
• Put the skillet in the oven for about 10 - 15 minutes (400f / 200C) until the cheese melts. Top with fresh parsley or basil to serve.
• Storage: Airtight container in the fridge for 3 days or freezer for up to 3 months.