Chicken Parmesan Balls

Step 1 -In a large bowl, add the egg, the parmesan, 3/4 cup of the panko breadcrumbs, the garlic powder, the Italian seasoning, the crushed red pepper, the salt, and the black pepper and stir to combine.

Step 2 -Add the chicken to the bowl with the egg mixture.

Step 3 -While wearing a pair of food-grade disposable gloves, mix the chicken into the egg mixture with your hands until all the ingredients are well-combined.

Step 4 -On a plate or in a shallow bowl, add the remaining panko breadcrumbs.

Step 5 -Using a 1 1/2-inch scoop, create about 24 meatballs from the chicken mixture.

Step 6 -Gently roll each meatball in the panko until lightly coated, then set them aside on a plate.

Step 7 -Preheat the oven to 350 degrees F.

Step 8 -In a large, ovenproof skillet over medium heat, add 1 tablespoon of the olive oil and 1 tablespoon of the butter and heat until the butter melts.

Step 9 -Add 1/2 of the meatballs to the skillet and cook, while turning, until all sides are browned, about 2-3 minutes per side.

Step 10 -Place the browned meatballs on a clean plate and wipe the skillet clean.

Step 11 -In the same skillet, repeat the browning process with the remaining oil, the remaining butter, and the remaining meatballs. Wipe the skillet again when all of the meatballs are browned.

Step 12 -Add the marinara sauce and the browned meatballs to the same skillet. The meatballs will not be fully submerged.

Step 13 -Bake until the meatballs reach an internal temperature of 165 degrees F, about 25 minutes.

Step 14 -Sprinkle the shredded mozzarella on top of the meatballs and bake until the cheese is melted, about 5 minutes.

Step 15 -Serve garnished with the fresh parsley.