Prezzo’s chicken meatballs

1 cup half and half

½ bunch minced Italian parsley

4 large eggs, slightly beaten

5 pounds ground chicken

10 ounces grated parmesan, plus more for serving, optional

2 teaspoons granulated garlic

2 teaspoons granulated onion

1 cup plain breadcrumbs, season to taste with dried oregano, basil, garlic and onion powder

Salt and black pepper, to taste

2 quarts marinara sauce, prepared or homemade, and 2 cups water

Ricotta cheese, for serving, optional

Fresh basil, for serving, optional

1. Using a large bowl, mix all ingredients, except breadcrumbs, to combine. Season with salt and pepper, to taste. Using a rubber spatula, gently fold in breadcrumbs to incorporate. Cover bowl with plastic wrap and place mixture in refrigerator, allowing to rest for 20 minutes.

2. Preheat oven to 350 degrees F. Using a large spoon or ice cream scoop, form mixture into 2-ounce balls and place on rimmed baking sheet. Bake until set, about 10 minutes.

3. Place marinara and water in a large saucepan over medium-low heat. Add meatballs and slowly simmer until cooked through, about 30 minutes.

4. To serve, place meatballs in serving bowl and top with sauce. Garnish with a scoop of ricotta, grated parmesan and fresh basil, if desired. Alternatively, serve meatballs and marinara over cooked pasta or spaghetti squash.

Makes about 4 ½ dozen meatballs

Nutrition information for 1 meatball with marinara sauce: 122 calories, 44% calories from fat, 6g fat, 2g saturated fat, 53mg cholesterol, 6g carbohydrates, 2g total sugar, 0g added sugar, 11g protein, 317mg sodium, 1g fiber

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