The key to this dish lies in selecting the right ingredients—fresh, quality produce and good Parmesan cheese make all the difference. Growing up, my mum always emphasized the importance of fresh garlic, so I never skip it here. When it comes to chicken, I prefer ground chicken thighs for their richer flavor and juiciness, but you can use breast if you want to keep it extra lean. Breadcrumbs help bind everything together, but I’ve also experimented with oats when I ran out, and it works well too.

• 1 ½ pounds ground chicken (preferably thighs for more flavor)
• 1 cup fresh breadcrumbs (or rolled oats as a substitute)
• 1 large egg
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• ½ cup finely chopped onion
• ¼ cup milk (any kind works, including plant-based)
• 2 tablespoons fresh parsley, chopped (optional but recommended)
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• ½ cup marinara sauce or ketchup for topping