Boulettes de Poulet au Parmesan et Ail

### **Instructions**

#### 1. **Prepare the Meatball Mixture**
In a large mixing bowl, combine the ground chicken, minced garlic, Parmesan cheese, breadcrumbs, egg, parsley, oregano, paprika, salt, and pepper. Use clean hands or a spoon to mix the ingredients until just combined. Be careful not to overmix, as this can make the meatballs dense.

#### 2. **Shape the Meatballs**
Using your hands or a small ice cream scoop, form the mixture into meatballs about the size of a golf ball. Place them on a plate or baking sheet lined with parchment paper.

#### 3. **Cook the Meatballs**
You can cook the meatballs in two ways:

**a. Pan-Fried (Crispier):**
– Heat a large skillet over medium heat and add a splash of olive oil.
– Cook the meatballs in batches, turning them every few minutes to brown all sides, about 6-8 minutes total. Ensure they are fully cooked with an internal temperature of 74°C (165°F).

**b. Baked (Healthier):**
– Preheat your oven to 200°C (400°F).
– Place the meatballs on a greased or parchment-lined baking sheet.
– Bake for 20-25 minutes, or until golden and cooked through.

#### 4. **Prepare the Garlic Tomato Sauce (Optional)**
While the meatballs cook, prepare the sauce if desired:
– Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
– Stir in the crushed tomatoes, dried basil, sugar, salt, and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.

#### 5. **Combine and Serve**
If using the sauce, add the cooked meatballs to the saucepan and toss gently to coat them in the tomato mixture. Let them simmer in the sauce for 5 minutes to absorb the flavors.

Serve the meatballs hot, garnished with fresh parsley and extra Parmesan cheese. Pair them with pasta, rice, crusty bread, or a simple green salad for a complete meal.

### **Tips for Perfect Meatballs**
– **Moisture Matters:** Ground chicken is lean, so don’t skip the egg and Parmesan—they help keep the meatballs tender and juicy.
– **Don’t Overmix:** Gently combine the ingredients to avoid dense, rubbery meatballs.
– **Make It Ahead:** The uncooked meatballs can be frozen for up to three months. Thaw in the fridge overnight before cooking.
– **Cheese Variations:** Swap Parmesan for Pecorino Romano or add a bit of shredded mozzarella for extra creaminess.

### **Why These Meatballs Stand Out**
The combination of Parmesan and garlic creates a rich, savory base for these chicken meatballs. Whether served in a simple tomato sauce, as part of a hearty pasta dish, or as an appetizer with a dipping sauce, *Boulettes de Poulet au Parmesan et Ail* bring comfort and flavor to the table.

### **Pairing Suggestions**
– **Wine:** A light red like Pinot Noir or a crisp white like Sauvignon Blanc complements the flavors beautifully.
– **Sides:** Serve with roasted vegetables, a Caesar salad, or buttery mashed potatoes for a balanced meal.

Enjoy the irresistible aroma and taste of this French-inspired dish. Bon appétit!