Spaghetti and Chicken Meatballs with Buttery Marinara

1 jar Just Like Home Buttery Marinara pasta sauce
1 pound ground chicken
1/2 cup Italian Style breadcrumbs
1 egg, beaten
1 cup grated Pecorino Romano cheese, divided
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1 pound spaghetti
1/2 cup chopped parsley

Preheat oven to 350 degrees. In a medium bowl, combine chicken, breadcrumbs, 1/2 cup cheese, egg, garlic, salt and pepper. Roll into 10 meatballs.* Heat olive oil in an oven safe skillet. Place the meatballs in the skillet. Brown over medium heat on your cooktop, turning several times with a spatula, to enhance even browning for about 8-10 minutes. When lightly browned, place the meatballs in the oven for 15 minutes. Meanwhile, boil the pasta and heat the sauce. Place desired serving of pasta in 4 bowls. Spoon sauce on top. Place meatballs on sauce. Garnish with parsley. Serve with remaining cheese. Serves 4.

Chicken can be softer than other ground meats. Use an ice cream scoop if desired.