• Bring 1 jar marinara sauce to a simmer over medium heat in a 10 or 12-inch cast iron or oven-safe skillet. Meanwhile, place 1 pound ground chicken, ½ cup breadcrumbs, ¼ cup Parmesan cheese, ½  small finely chopped onion, 1 egg, 3 minced garlic cloves (or frozen cubes), ½ teaspoon Italian seasoning, and a big pinch of salt and pepper in a large bowl. Mix with a fork until combined.
• When the sauce is simmering, form the chicken mixture into 1 1/2-inch wide meatballs (about 2 tablespoons each), wetting your hands with water as needed to keep the mixture from sticking to your hands. Carefully drop the meatballs into the sauce in a single layer as you go. If you have extra meatball mixture, you can shape and freeze for later.
• Cover and simmer gently for 10 minutes. Remove the lid and flip the meatballs over. Return the lid and continue cooking for 10 more minutes.
• Meanwhile, turn on your oven to the broil setting.
• Combine ½ cup breadcrumbs,¼ cup Parmesan cheese, 2 teaspoons olive oil, and a pinch of salt and pepper in a small bowl; mix with fork and set aside.
• Uncover meatballs and sprinkle 2 cups shredded mozzarella evenly over the meatballs followed by the breadcrumb mixture.
• Transfer to the oven and broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, about 2-3 minutes. Garnish with fresh basil and serve.

NOTES

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Meatballs can be frozen in an airtight freezer bag or container for up to 3 months.

SERVING SUGGESTIONS

• To complete the meal serve with cooked spaghetti and a big caesar salad and garlic bread.

SWAP SUGGESTIONS

• Protein: Swap the ground chicken for ground turkey, pork, or beef.
• Vegetarian: I recommend using the IMPOSSIBLE Meatballs or plant based ground protein substitute.
• Gluten-free: Use gluten free breadcrumbs.
• Other: The fresh basil can be swapped for chopped Italian parsley.

WEEKEND PREP / MAKE AHEAD

• Chop the onion in advance and store in an airtight container.
• Shape meatballs, freeze flat on a sheet tray and store in an airtight bag in the freezer.
• Cook pasta in advance and rewarm with marinara sauce.