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Prep time
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Cook time
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Servings
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15 mins
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20 mins | 5 |
Ingredients:
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Method:
Heat the marinara sauce in a 25–30 cm cast-iron or oven-safe skillet over medium heat until it begins to simmer.
Meanwhile, in a large mixing bowl, combine the chicken mince, finely chopped onion, 60g of the breadcrumbs, half of the grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, oregano, and black pepper. Mix gently with a fork until just combined—avoid overmixing.
Once the sauce is simmering, shape the chicken mixture into meatballs approximately 4 cm wide (about 2 tablespoons each). Wet your hands with water as needed to prevent sticking. Carefully place the meatballs into the sauce in a single layer as you go.
Cover the pan and let the meatballs simmer gently for 20–25 minutes, turning them halfway through to ensure even cooking.
While the meatballs are cooking, adjust your oven rack to about 15 cm from the grill/broiler element and preheat the grill. In a small bowl, mix the remaining 60g of breadcrumbs with a drizzle of olive oil and a pinch of salt. Set aside.
Once the meatballs are fully cooked, remove the lid. Sprinkle the mozzarella evenly over the top, followed by the breadcrumb mixture and the remaining Parmesan cheese.
Place the skillet under the grill and cook, uncovered, for 3–5 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Finish with a sprinkle of fresh herbs and serve hot.
