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 teaspoon fennel seeds
1 egg, whisked
Zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s) About 4 ounces fresh mozzarella (a dozen thin slices)Instructions
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls and place on a foil-lined baking sheet. Mix one spoonful of pizza sauce with olive oil and brush on meatballs. Bake for 15 minutes. 
Remove meatballs from oven, spoon some sauce on top, 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 saucepan. 
Serve meatballs with a dollop of sauce and a raw Tuscan kale salad. 
Notes
Adding lemon zest to the meatballs can enhance their flavor. For a healthier option, use lean chicken and moderate cheese.- Prep Time: 20
- Cook Time: 30