1 1/4 pounds ground chicken
1/2 cup gluten-free breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Parmasean cheese
salt to taste
pepper to taste
1 clove garlic, minced
1/2 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 4 ounces fresh mozzarella (12 thin slices)
1. Preheat oven to 400°F, setting rack to upper third part of oven.
2. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet.
3. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
4. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Serve with sauteed spinach.