Chicken Parmesan Meatballs

1. Infuse Olive Oil with Garlic

Heat 3 tablespoons of extra-virgin olive oil in a large saucepan over medium heat. Add the sliced garlic and cook for about a minute, until it starts to brown and releases a wonderful aroma.

2. Prepare Tomato Sauce

Stir in the crushed tomatoes, tomato sauce, 0.25 teaspoons of dried oregano, 0.25 teaspoons of table salt, and the red pepper flakes. Bring the mixture to a simmer, then reduce the heat and let it cook for 10-15 minutes until the sauce thickens and becomes slightly darker.

3. Preheat Oven and Crush Crackers

Adjust oven rack to the middle position and preheat the oven to 350°F (175°C). Place the Ritz crackers in a zipper-lock bag and crush them with a rolling pin until finely ground.

4. Prepare Meatball Mixture

In a large bowl, combine 1 cup of the crushed Ritz crackers, 2 cups of grated Parmesan cheese, the lightly beaten egg, garlic powder, ground black pepper, 2 teaspoons of dried oregano, 1 teaspoon of table salt, and the ground chicken. Mix everything until well incorporated.

5. Form Meatballs

Divide the chicken mixture into 20 equal portions, about 0.25 cup each, and roll them into balls. Place the meatballs in a 13 by 9-inch baking dish.

6. Assemble and Bake

Pour the prepared tomato sauce over the meatballs, ensuring they are well-coated. Sprinkle the shredded mozzarella cheese evenly on top. Bake in the preheated oven for 40-45 minutes, or until the meatballs reach an internal temperature of 160°F (71°C) and the mozzarella is melted and slightly browned.

7. Prepare Panko Topping

While the meatballs cool for about 15 minutes, combine the panko bread crumbs with the remaining 2 tablespoons of extra-virgin olive oil and 0.25 teaspoons of table salt in a microwave-safe bowl. Microwave the mixture for 1-3 minutes until the panko is golden brown and crispy.

8. Finish and Serve

Sprinkle the meatballs with the toasted panko mixture, the remaining 0.5 cup of grated Parmesan cheese, and the torn fresh basil. Serve immediately.