Chicken Parm Meatball Skillet

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 large egg

1 lb. ground chicken

1/2 c. plain breadcrumbs

1/4 c. finely grated Parmesan

2 tbsp. finely chopped parsley, plus more for garnish

4 garlic cloves, finely chopped, divided

1/2 tsp. kosher salt

1/2 tsp. 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

Arrange a rack in center of oven; preheat to 400º. In a large bowl, combine egg, chicken, breadcrumbs, Parmesan, parsley, and half of garlic; season with salt and black pepper. Form into meatballs (about 1 Tbsp. each).

In a large ovenproof skillet, heat 1 Tbsp. oil over medium heat. Cook meatballs, turning occasionally, until browned, about 5 minutes total. Transfer to a plate.

In same skillet over medium heat, heat remaining 2 Tbsp. oil. Cook remaining garlic, stirring, until fragrant, about 1 minute. Stir in tomatoes and red pepper flakes.

Bring to a simmer, then return meatballs to skillet. Top with mozzarella.

Bake meatballs until cheese is melted and an instant-read thermometer inserted into a meatball registers 165°, about 10 minutes.

Top with parsley.

Nutrition

• Calories: 555
• Total Fat: 33 g
• Saturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 184 mg
• Sodium: 941 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 39 g