• Combine the ground chicken, egg, breadcrumbs, Parmesan, Italian seasoning, salt, pepper, and grated garlic in a large bowl. Mix just until everything is evenly combined. Overmixing can make the meatballs firm.

  Shape the mixture into 16 to 20 meatballs. If you’re making them ahead, cover and refrigerate for several hours or overnight until you’re ready to cook.

  Heat the avocado oil in a large skillet over medium heat. Add the meatballs, leaving a little space between each one. Brown them on all sides, turning occasionally. Work in batches if necessary so the skillet isn’t overcrowded. The meatballs do not need to be fully cooked at this point.

  Pour the roasted red pepper sauce directly into the skillet with the browned meatballs. Gently turn the meatballs to coat them in the sauce. Cover and simmer for 5 to 8 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.

  Serve with plenty of the roasted red pepper sauce and freshly grated Parmesan. Garnish with fresh basil, if desired.

Serving Ideas

• Serve the meatballs over your favorite pasta, orzo, mashed potatoes, creamy polenta, or rice for a hearty meal.

  They also make an excellent meatball sandwich on a toasted hoagie roll, or serve them on their own with toothpicks as an appetizer for parties or game day.

  Pair them with a simple green salad, roasted vegetables, garlic bread, or crusty bread to soak up every bit of the roasted red pepper sauce.