Chicken Parmesan Meatballs

In a small bowl, combine the breadcrumbs, grated Parmesan, garlic powder, dried basil, dried oregano, salt, and freshly cracked black pepper.

Place the ground chicken in a large bowl. Add the seasoned breadcrumb mixture and the egg, then mix by hand until everything is evenly combined.

Form the chicken mixture into meatballs using about 1 to 1.5 Tbsp of mixture for each one. The recipe should make about 20 meatballs.

Heat 1 Tbsp cooking oil in a large skillet over medium heat. When the oil is hot, add half of the meatballs. Brown them for about one minute on each side, turning until all sides are browned and the centers are cooked through. Transfer them to a clean plate, add the remaining 1 Tbsp cooking oil, and cook the second batch the same way.

While the meatballs cook, bring a large pot of water to a boil. Add the pasta and cook until tender, about 7 to 10 minutes, then drain. At the same time, warm the pasta sauce in a medium saucepan over medium-low heat, stirring occasionally.

Add the cooked meatballs to the warmed pasta sauce and gently stir until coated. Let them heat in the sauce for a few minutes if necessary.

Divide the drained pasta between servings and top with the tomato sauce and chicken Parmesan meatballs.