CHICKEN PARMESAN MEATBALLS

CHICKEN PARMESAN MEATBALLS
What a great variation to try for something different!!!

Ingredients
1 1/4lb Ground Chicken
1/2 cup Breadcrumbs (I would use low carb or even crushed pork rinds are perfect!)
2 tablespoons Onion (Finely Chopped)
1 tablespoon Parsley (Chopped)
2 tablespoons Basil (Finely Chopped)
1/2 cup Grated Parmesan Cheese
1 clove Garlic (Minced)
1 large Egg (Whisked)
Salt (To Taste)
Pepper (To Taste)
2 tablespoons Olive Oil
1 - 1 1/2 cup Spaghetti Sauce (You can use homemade or store bought)
4-6oz Mozerella (12-14 thin slices)
Note
36 Mini Meatballs are 1 WW+ point a piece, 24 Medium Meatballs are 2 WW+ points a piece, 12 Large Meatballs are 4 WW+ points a piece

Directions
Step 1
Preheat oven to 400
Step 2
Prepare large sheet pan with foil and non-stick spray
Step 3
In a large bowl, with your hands, gently combine the first 9 ingredients
Step 4
Shape into equal size balls, I made 36 meatballs that were about 1 1/2 inch in size, you could make 12 large ones or 24 medium size meatballs
Step 5
Place onto sheet pan about 1/2 - 1 inch apart
Step 6
In a small bowl mix together 1/2 cup of spaghetti sauce and 2 tablespoons olive oil and brush over each meatball
Step 7
Bake for 10-15 minutes depending on size of meatball
Step 8
After you remove them from the oven, you can freeze them. Make sure to let them cool to room temperature, and then freeze them on the baking sheet in a single layer and then transfer to a zip closed bag for storage.
If you are going to serve immediately, spoon remaining spaghetti sauce and olive oil combo on top of meatballs
Step 9
Cover each with a slice of cheese - if making mini meatballs or medium meatballs cut cheese into appropriate sizes to just cover top of meatball
Step 10
Broil another 5-7 minutes until cheese is bubbly and golden
Step 11
You cans serve meatballs on a bed of spaghetti sauce, with noodles or on a sandwich roll - I garnish with fresh torn basil to add an extra flavor punch in your mouth
Step 12
Enjoy!!