Italian Baked Chicken Meatballs

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  Tomato(907g)
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  Thyme, Fresh(15g)
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  3 teaspoons kosher salt
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Chicken(907g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Egg, Whole, Large
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  Fennel Seeds, Dried(15g)
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  Parmesan Cheese(240g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic(240g)
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  Bread Crumbs, Panko, Dry(240g)
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  Basil, Fresh

Instructions

1. 1In a large bowl, combine the ground chicken, eggs, fennel seeds, grated parmesan, fresh garlic (minced), panko bread crumbs, and salt. Mix until just combined, then with wet hands form golf ball–sized meatballs (about 2 tablespoons each). Set aside on a plate.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches if needed to avoid crowding, add the meatballs and cook 6–8 minutes, turning occasionally, until golden brown on all sides and no longer pink inside (internal temperature 165°F).
3. 3Transfer the cooked meatballs to a clean bowl. In the same skillet over medium heat, add the tomatoes (halved or quartered) and fresh thyme. Cook 5–7 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
4. 4Return the meatballs to the skillet and toss gently to combine with the tomatoes and pan juices. Cook over medium heat for 2–3 minutes to warm through.
5. 5Remove from heat and stir in fresh basil. Divide the meatballs and tomato sauce evenly into 8 airtight containers while hot.
6. 6Cool to room temperature, then seal containers and refrigerate for up to 4 days. Reheat gently over medium-low heat or in the microwave before serving, and top with fresh basil and a drizzle of olive oil if desired.