Ingredients
- 2 pounds ground chicken
- 2 eggs
- 1 cup panko breadcrumbs
- 2 cups grated Parmesan
- 3 tablespoons olive oil
- 6 cloves of garlic minced
- 1 jalapeño grated
- 1 tsp garlic powder
- 1 tsp easpoon onion powder
- ½ teaspoon salt
- Black pepper to taste
- 1 onion chopped
- 2 tbsp of unsalted butter
- ¼ cup heavy cream
- Romano cheese for grating
- Basil diced as a topping
Instructions
- Heat the oven to 400 degrees. Line a baking sheet with foil and spray a little cooking spray.
- Mix all the first 9 ingredients together in a mixing bowl, leaving aside one cup of parm and half the garlic.
- Roll the mixture into about 30 small balls. Place on baking sheet.
- Bake for 25 minutes.
- Melt the butter in a large pan with high side, over medium-high heat.
- Add a tbsp of olive oil.
- Add the onion and sauté for 3- 4 minutes.
- Add salt and pepper per your fancy.
- Add the garlic and cook for 1 min.
- Pour in your tomato sauce.
- Bring to a slow boil and then turn the heat down to simmer.
- Add a cup of grated cheese and stir.
- Add the heavy cream and let it all simmer.
- When the meatballs are done add them to the sauce in pan. Let it mingle for 5 min.
- Serve in a bowl with freshly shredded Romano cheese and a sprinkling of basil.
- EAT IT
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