Chicken Parmesan Meatball Casserole

Ingredients

• Olive oil
• Bread crumbs
• Cream

Directions

1. Preheat the oven to 400F. Add all the meatball ingredients, except the olive oil, to a large bowl, or use the bowl of a stand mixer with the paddle attachment. Mix everything gently but well, until the ingredients are evenly worked through.
2. Scoop the mixture into 1/2 cup portions, using an ice cream scoop if you like, and shape them into big round meatballs. The mixture is going to be very moist, and that’s exactly right. Set the meatballs in a single layer in a large baking dish, cover the dish with plastic wrap, and refrigerate for 1 hour, or overnight if you’re making them ahead.
3. Turn the oven down to 350F, or preheat it to 350F if you’re coming back to them the next day. Lightly oil the bottom of a large baking pan with olive oil. Roll the meatballs in bread crumbs, then place them in the pan in a single layer. Brush the tops generously with olive oil.
4. Bake the meatballs uncovered for 20 minutes. Pour the sauce into the pan, then put it back in the oven for another 20 minutes. Cover the top generously with cheese, and return the pan to the oven just until the cheese melts. If you want extra browning, you can use the broiler, but keep a very close eye on it so it doesn’t burn. Makes 15 large or 30 regular sized meatballs.