In a mixing bowl add in the ground chicken, salt, spices (along with half the red chili flakes), parsley, egg, breadcrumbs, and grated parmesan. Mix together thoroughly, by hand.
Form into ping pong size meatballs, this will make about 15-17 meatballs.*
Once meatballs are formed, in a large oven-proof skillet add in olive oil and bring to a medium heat. Add in all the meatballs and allow them to brown on each side for about 2-3 minutes per side**. Once flipped to second side, cover the pan and allow to start to cook the meatballs in the middle for a few minutes. Remove the meatballs from the pan and set aside briefly.
Add the Tomato Sauce in pan and bring to a medium-low heat. Sprinkle in half the crushed red chili flakes and add the meatballs back in. Cover with a lid and allow to cook on low for 10-15 minutes. Once meatballs are cooked, uncover and sprinkle completely with mozzarella cheese. Put the pan in the oven and broil on HIGH for 5-7 minutes or until cheese is melted, golden brown and bubbling.
Remove from the oven, sprinkle with chopped parsley and serve on top of spaghetti or any pasta of choice.
Enjoy!
