Chicken Parm Meatballs

This recipe from Dinner: A Love Story is one of the best dinners we have had in a while.  The original recipe for these meatballs used ground chicken, however my new favourite thing when making chicken meatballs is to use chicken thighs and grind them up in the food processor, making them this way always makes for incredibly moist and tender meatballs.  I also added more herbs and seasoning than the original recipe as Randal and I tend to like heavily seasoned food.  I cannot say enough good things about these chicken parm meatballs though, Randal even wanted me to try some rolled in panko before baking and those were delicious also.

2 lbs boneless, skinless chicken thighs
1/2 cup breadcrumbs
1/4 cup chopped onion
1/4 cup chopped fresh parsley
1/2 cup parmesan cheese
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
Zest of a lemon
Salt and pepper
Marinara sauce
Sliced mozzarella

Preheat oven to 400

In a food processor, pulse the chicken until coarsely ground then transfer to a bowl.  Mix in the onion, parsley, garlic, fennel seeds, parmesan, breadcrumbs, lemon zest and salt and pepper. 

Shape into balls, place onto a baking sheet and bake for 20 minutes.  Remove from oven and spoon on some of the marinara sauce and top with mozzarella.  Cook for another 5 minutes, to melt the cheese.

Linked to: A Pinch of Joy, This Gal Cooks,