Chicken Parmesean Meatballs

1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can pizza sauce or marina
about 4 ounces fresh mozzarella in slices or about 1-2 cups shredded mozzarella.

Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden.  Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce

For Freezer Club: Bake for initial 15 minutes then freeze. To prepare from freezer: transferred the frozen meatballs to the fridge in the morning, then heat them up in a 350°F oven for 15 minutes and proceed with the broiling step with sauce and cheese.