Pan-Seared Chicken Meatballs

To begin, whisk together the salt, pepper, garlic, crushed red pepper, onion, parsley, fish sauce, and egg.
1 teaspoon kosher salt, ¼ teaspoon black pepper, 3 garlic cloves, ½ teaspoon crushed red pepper, ¼ onion, ¼ cup parsley, 1 teaspoon fish sauce or soy sauce, 1 egg
Add the chicken, bread crumbs, and parmesan and mix well to combine.
Tip: Take about 1 teaspoon of your meatball mixture and microwave it on high for 20 seconds. This allows you to taste your meatballs for seasoning before it’s too late! Taste and adjust for seasoning to your preference.
1 pound ground chicken, ½ cup plain breadcrumbs, ¼ cup parmesan cheese
Heat oil in a large, non-stick skillet over medium heat. Once the oil is shimmering, using wet hands, roll your mixture into meatballs about 1.5” large and carefully place in the preheated pan.
Tip: Run your hands under cold water before forming the meatballs. It will prevent the ground meat from sticking to your hands. You can also try spraying your hands with cooking spray!
3 tablespoons neutral oil
Allow the meatballs to cook, undisturbed for 5 minutes until a deep brown crust has formed on the bottom. Carefully, flip the meatballs to the other side and cook for an additional 5 minutes, until the meatballs are cooked through.
Enjoy as a snack or serve with your favorite pasta and sauce and enjoy!