1.   Preheat the oven to 350°F.
2.   In a mixing bowl, mix the chicken, ½ cup grated parmesan, ricotta, breadcrumbs, pepper, and salt until well mixed and the ricotta is fully incorporated. Add the egg and mix until well combined.
3.   Measure the mixture on your scale and divide the mixture evenly into 12 meatballs. When making the meatballs, work quickly so that the meat remains cool and easy to form, and lightly oil your hands to help keep the mixture from sticking. Note: if you want much bigger meatballs then divide them into 8.
4.   Spread ½ teaspoon of olive oil over the bottom of a large Dutch oven. Place the meatballs, evenly spaced, in the bottom and pour the marinara sauce over the meatballs. If you cannot fit them all, with a little bit of space in between each, into the bottom of the pan then place however many you can in the bottom then pour the first jar of marinara over the top of them. Then add a layer of the remaining meatballs and pour the second jar over them, to ensure all the meatballs are covered in sauce.
5.   Put the uncovered Dutch oven in the oven for 45 minutes.
6.   Pull the Dutch oven out and, if the sauce is really bubbling,  sprinkle the remaining 1/4 cup of parmesan over the meatballs and continue to bake for 5 more minutes, still uncovered. Note that if the sauce is not really bubbling, you’ll want to add more time, to ensure the meatballs are cooked through.
7.   Remove the Dutch oven and sprinkle with parsley over top.
8.   Serve and enjoy!

For a Meatball Sub

1. Cut a baguette in half length wise and top with two pieces of cheese of your choice. Toast the bread and cheese until melted and bubbly.
2. Top with the meatballs, marinated onions, parmesan, and parsley. Enjoy!

For a Meatball Salad

1. If desired, warm the meatballs. 
2. Toss romaine lettuce, kosher salt, and Marinated Onion oil in a bowl. 
3. Top with the meatballs, Marinated Onions, pepperoncini, and olives. Enjoy!