Chicken Parmesan Balls

1. Prepare Panko-Parmesan Mixture

Preheat your oven to 400°F. In a small bowl, mix together ½ ounce of panko bread crumbs with 1 ounce of grated Parmesan cheese. Set aside for coating the meatballs.

2. Combine Meatball Ingredients

In a large bowl, gently mix 1½ pounds of ground chicken, 1 lightly beaten large egg, 1 tablespoon of herb oil, 2½ ounces of panko bread crumbs, 3 ounces of grated Parmesan cheese, 1 tablespoon of dried basil, 2 teaspoons of garlic powder, 2 teaspoons of dried parsley, 1 teaspoon of dried oregano, and 1 teaspoon of kosher salt just until incorporated.

3. Form and Coat Meatballs

Form the chicken mixture into 28 balls, approximately 1 ounce each. Roll each ball in the panko-Parmesan mixture prepared earlier to coat evenly.

4. Brown Meatballs

Heat a 12-inch oven-safe skillet over medium heat. Add a bit of herb oil if necessary. Brown the meatballs in batches, allowing about 30 seconds on each side.

5. Bake Meatballs

Transfer all browned meatballs to the oven. Sprinkle 4 ounces of grated low-moisture mozzarella cheese over the top and bake for about 10 minutes, or until the meatballs are cooked through and the cheese is melted.