Parmesan Crusted Baked Chicken Meatballs Recipe

Preheat oven to 400º.
In a small bowl, combine ½ cup of panko with ¾ cup of parmesan.
In a large bowl, combine chicken, egg, 1 tablespoon of olive oil, 1 cup of panko, 11/4 cup parmesan, and seasonings. Using your hands, gently combine until incorporated. Using an ice cream scoop, form into 28 golf size balls. Roll each into panko parmesan mixture.
In a large oven proof skillet, Heat 1 tablespoon olive oil over medium heat and brown the meatballs on all sides, about 5 minutes, working in batches if needed. Remove to a plate.
In the same pan, add some additional oil if needed and add the canned tomatoes and salt, crushing the tomatoes with your hands. Cook for 5 to 7 minutes until they are soft. Reduce heat and add anchovies and cook for an additional 5 minutes.
Add meatballs back to the sauce and sprinkle with cheese. Place in oven and bake for about 10 minutes until chicken has cooked through.