2 tablespoons fresh flat leaf Italian parsley, finely chopped
½ teaspoon cayenne pepper
½ cup "00" flour for dredging
¼ cup extra virgin olive oil
1 jar store bought marinara sauce
1 8 oz. tin of tomato sauce
2 heaping tablespoons brown sugar
handful of fresh baby spinach and basil leaves, torn
Instructions
In a large mixing bowl, combine the chicken, parmesan, both breadcrumbs, eggs, salt, pepper, Italian seasoning, parsley and cayenne pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
Form the ground chicken mixture into small meatballs (about the size of a golf ball)
Dredge each meatball in the flour to lightly tap off any excess flour.
Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
Set all the browned meatballs aside. Add the marinara sauce, tomato sauce and brown sugar to the skillet. Heat the sauce until the brown sugar melts. Now divide the sauce into the two skillets. then place the browned meatballs on top of the sauce, dividing them into the two skillets.
Transfer the skillets into the oven and let the meatballs continue to bake for 30 minutes until cooked through.
Remove the skillets from the oven and garnish with baby spinach and basil leaves.Serve immediately.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/07/05/chicken-parmesan-meatballs/