Espresso and Lime

1 Preheat your oven to 425 degrees
2 In a large bowl, combine 2 pounds of ground chicken, 1 cup of grated parmesan, 2/3 cup of fine Italian breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of cayenne pepper, 2 large eggs and 1/3 cup of finely chopped parsley
3 Gather approximately 2 tablespoons of the chicken mixture and form a golfball sized meatball
4 Transfer the shaped meatballs onto a baking sheet
5 Once all of the meatballs have been shaped, bake for 30 minutes or until the meatballs are cooked through to an internal temperature of 165 degrees
6 While the meatballs are baking, add 4 cups of tomato sauce or marinara into a large skillet and gently warm over medium low heat
7 Once the meatballs are baked, transfer them into the warm tomato sauce
8 Cover the skillet and simmer for 10 minutes
9 Before serving, garnish with shredded parmesan and finely chopped parsley
10 Pair with mashed potatoes, pasta or on a sub