1 lb. ground chicken
1/2 C breadcrumbs
2 Tbsp dry minced onion
Dried parsley to taste
1/2 C grated Parmesan cheese
salt and pepper to taste
1 clove garlic, minced
1 tsp fennel seeds
1 egg, beaten
2 (26oz) jars pasta sauce
8 oz spaghetti, cooked and kept warm
mozzarella, shredded, for garnish
Heat oven to 400°F. In a large bowl mix together ground chicken, breadcrumbs, onion, parsley, cheese, salt, pepper, garlic, fennel seeds, and egg . Shape into golf ball sized meatballs. Place on a foil-lined baking sheet with a little space in between each meatball. Bake for 15 minutes. Turn meatballs over and cook for another 5-10 minutes or until cooked through. In the meantime heat sauce in a pot over low heat. When meatballs are done add to the sauce. Serve over spaghetti and garnish with shredded mozzarella cheese.
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