Chicken Parm Meatballs (Gluten Free)

Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set it aside.

In a large bowl, place the eggs, onion, garlic powder, basil, oregano, parsley, salt and pepper, and beat until well-combined. Add the bread crumbs, grated cheese and ground chicken, and mix gently to combine. Ground chicken is very soft, so mix carefully. With a medium ice cream scoop or just wet hands, scoop the mixture into 24 pieces, each about the size of a golf ball, and roll gently into a ball then place about 1inch apart on the prepared baking sheet.*

*The meatballs can be prepared raw ahead of time and frozen in a single layer on the baking sheet, then piled into a zip-top bag and kept in the freezer for at least a month. Defrost in the refrigerator overnight in a single layer on a lined baking sheet and then proceed with the recipe as written.

Place the baking sheet in the center of the preheated oven and bake for 25 minutes, or until cooked all the way through. Remove the meatballs from the oven. Top each with about 1 tablespoon of tomato sauce, and one quarter of a slice of mozzarella cheese. Return to the oven and bake for 5 minutes more or until the cheese is melted and the sauce is bubbling. Serve immediately.