500g chicken mince
1/2 cup panko breadcrumbs
1/2 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup Panko breadcrumb, extra
2 tablespoons olive oil
700 ml store-bought tomato pasta sauce
1/2 cup mozzarella, grated
Cooked penne pasta and shredded basil to serve
Place chicken mince, breadcrumbs, parmesan, garlic powder, Italian seasoning and egg into a medium sized bowl and mix until thoroughly combined.
Form chicken mixture into golf ball-sized balls and roll each ball into the extra panko breadcrumbs.
Add olive oil to an oven-safe large frying pan over a medium to high heat, and add meatballs. Cook meatballs, turning to ensure every side is lightly golden brown.
Add pasta sauce to frypan, then place frying pan into a 175-degree oven for 20 minutes.
Remove frying pan from oven and top meatballs with mozzarella.
Return to oven for another 5 minutes. Remove from oven and serve immediately on bed of cooked penne pasta with shredded basil leaves scattered on top.