Chicken Parmesan Meatball Casserole

Step 1

Preheat oven to 400F

Step 2

Put all the meatball ingredients, except the olive oil) into a large bowl, or the bowl of a stand mixer fitted with the paddle attachment. Blend gently but thoroughly, making sure all of the components get evenly distributed.

Step 3

Scoop out 1/2 cup amounts using an ice cream scoop if you like, and form large round meatballs. The mixture will be very moist, and that's fine. Place the meatballs in a single layer in a large baking dish, cover with plastic wrap, and refrigerate for an hour, or overnight if you want to make these ahead.

Step 4

Turn oven down to 350F or preheat if the next day.

Step 5

Lightly coat the bottom of a large baking pan with olive oil. Roll the meatballs in bread crumbs and arrange in a single layer in your pan. Brush the tops liberally with olive oil.

Step 6

Bake uncovered for 20 minutes.

Step 7

Add your sauce to the pan and return to the oven for another 20 minutes.

Step 8

Top liberally with the cheese, return to oven just until it melts. You can run it under the broiler for additional browning, but watch like a hawk so it doesn't burn.

Step 9

Makes 15 large or 30 regular sized meatballs.