Prepare a baking tray by lining it with some parchment paper. We will place raw meatballs on the tray.

In a large mixing bowl combine the cooked rice, grated parmesan cheese, and chopped fresh parsley leaves (if using)

Add an egg, salt and pepper and mix everything to combine.

Add chicken mince and mix using your hands until the meat mixture is well combined and smooth.

Take half a tablespoon of the meatball mixture and roll it in your hands, shaping a little ball. Place the ball onto the prepared baking sheet.

Repeat with the remaining mixture. You will have approximately 30 meatballs.

Refrigerate the meatballs for 10 minutes.

Heat some olive oil in a large skillet or frying pan.

Add the meatballs one by one into the frying pan and cook for 3-4 minutes over medium heat.

Using long tongs, flip the meatball to the other side and cook for another 4-5 minutes until the meatballs are fully cooked.

Use a meat thermometer if you need to make sure the meatballs are fully cooked. Chicken is done cooking when its internal temperature reaches 165ºF (75ºC).

Preheat the oven to 200'C(400'F)

Follow the recipe steps 1 to 6.

Transfer the tray with the meatballs into the preheated oven and bake for 15 minutes or until fully cooked.

Use a meat thermometer if you need to make sure the meatballs are fully cooked. Chicken is done cooking when its internal temperature reaches 165ºF (75ºC).