Chicken Parmesan Meatballs

I have had a backlog of recipes to post, so my apologies for the delay. I made these back in November and they were so tasty! I made a few adjustments, but for the most part, followed the recipe at the blog above. The recipe I followed is below. I would highly recommend this with zucchini noodles if you're trying to be on the healthier side. You honestly barely missed the real thing. Definitely give this a go! Ingredients:

1 1/4 pounds ground chicken 1/2 cup breadcrumbs 2 tablespoons chopped onion 1 tablespoon chopped parsley 1/2 cup Pecorino (or Parm) salt to taste pepper to taste 1 clove garlic, minced 1 egg, whisked zest of half a lemon 3 tablespoons olive oil 1 14-ounce can storebought pizza sauce (I used Rao's marinara sauce instead - cannot go wrong!)

3 large zucchini, spiraled into noodles

about 4 ounces fresh mozzarella (I thinly sliced the real thing)

Directions:

Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 10 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. 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.

In the meantime, boil your zucchini noodles in salted water for just a few minutes until tender. You don't want to overcook these or they'll become mushy. Drain and set aside.

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. Heat remaining sauce in a small saucepan. Top the zucchini noodles with marinara sauce, the meatballs, and any fresh herbs you prefer.