Baked Chicken Parm Meatballs with Arugula Lemon Salad

Heat the oven to 450°F.

Wash and dry the parsley, arugula and lemon.

For this step: flat-leaf parsley, baby arugula, lemon

Pick the parsley leaves and finely chop them, then finely grate the Parmesan. Set aside half of each in a small bowl for the topping.

For this step: Parmesan cheese

Shred the mozzarella into the topping bowl.

For this step: mozzarella cheese

In a medium bowl, combine the chicken, panko, egg, the rest of the parsley and Parmesan, some of the olive oil, the oregano, and a little garlic powder, salt and black pepper. Mix gently and shape into about 10 small meatballs, about 1 inch across.

For this step: ground chicken, panko bread crumbs, large egg, extra virgin olive oil, dried oregano, garlic powder, salt, black pepper

In a small bowl, stir together the tomato sauce, Italian seasoning, crushed red pepper and a little salt.

For this step: tomato sauce, Italian seasoning, crushed red pepper, salt

Heat more of the olive oil in an oven-safe skillet over medium-high heat.

For this step: extra virgin olive oil

Once the oil shimmers, add the meatballs and turn them now and then until browned on all sides, 4 to 5 minutes. They don't need to be cooked through.

Pour the sauce around the meatballs, then scatter the topping over them.

Bake until the cheese melts and the meatballs reach 165°F in the center, 8 to 10 minutes.

While the meatballs bake, zest and juice the lemon into a large bowl. Whisk in the rest of the olive oil, the Dijon mustard, honey, and a little garlic powder, salt and black pepper.

For this step: Dijon mustard, honey, extra virgin olive oil, garlic powder, salt, black pepper

Toss the arugula with the dressing, and serve it beside the meatballs and sauce.