• 1 ½ pounds ground chicken (preferably a mix of dark and white meat for juiciness)
• 1 cup finely grated Parmesan cheese
• 3 cloves garlic, minced (or more if you’re like me and love garlic!)
• 1 small onion, finely chopped
• 1 large egg
• ½ cup plain breadcrumbs (panko works great for texture)
• ½ cup whole milk (or unsweetened almond milk as a lighter alternative)
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, but adds a lovely depth)
• 2 tablespoons olive oil (for searing or drizzling)
• ½ cup tomato sauce or marinara (for topping, optional but recommended)
• 1 tablespoon Dijon mustard (optional, adds a nice tang)

Substitution tip: If you don’t have fresh garlic on hand, garlic powder works in a pinch—just use about 1 teaspoon. For a gluten-free version, swap out breadcrumbs for crushed gluten-free crackers or oats.