Chicken Parmesan Meatballs

Preheat the oven to 425°F

1. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
2. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
3. Place meatballs onto a baking sheet coverd in aluminum foil. Cook meatballs in oven for about 20-minutes or until done. Don't overcook or they will be dry.

1. Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
2. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in color.
3. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
4. Stir in the crushed tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.

1.  Grease a 13x9 inch baking dish. Add the cooked meatballs, and cover with sauce. Try to keep a single layer. If you need to, grease another baking dish. Spoon the sauce over the meatballs.
2. Sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
3. Bake for 25 minutes. For an extra crispy top, you can broil the bake on high under the oven broiler for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown.

1. Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.