Parmesan Chicken Meatballs

Parmesan Chicken Meatballs 1 1/2 Pound Ground Chicken 3 tablespoons Finely Chopped Onions 1/2 cup Panko Bread Crumbs 1/2 cup Parmesan Cheese 1 teaspoon Fennel Seeds 1 tablespoon chopped Parsley 1 teaspoon Garlic Powder 1 small Lemon Zest & Juiced 1 teaspoon Crush Red Pepper Flakes 1 egg, Whisked 1 teaspoon Black Pepper 1/2 teaspoon Sea Salt 2 Tablespoons Olive Oil 1 Tablespoons Coconut Oil Marinara Sauce (Fresh, Jarred, or Canned) Preheat oven to 375 degrees. Prep- Baking sheet- spread the 2 tablespoons oil on the cookie sheet making sure entire pan is well oiled. In large mixing bowl add all ingredients, except oils (coconut and olive oil). Mix together well. Shape into golf size balls (for sliders shape and press down in-between your hands to form mini fat patties). Place meatballs or slides on prepared baking sheet. Brush each meatball or slider with coconut oil. Bake 10 minutes. Flip and brush with coconut oil and bake an additional 10 minutes or until lightly golden brown. Remove meatballs from oven. Place on serving platter and top with desired amount of marinara sauce. These are very versatile and freeze well. The sliders are fantastic and freeze well, makes for a quick and easy snack or meal! The fennel has a distinctive flavor and I love making my spaghetti and meatballs with these gems.