FOOD
Chicken Parmesan Meatballs
A marriage of chicken parm and meatballs, these tasty treats are filled with mozzarella before diving into a pool of marinara.
FOOD
Chicken Parmesan Meatballs
A marriage of chicken parm and meatballs, these tasty treats are filled with mozzarella before diving into a pool of marinara.
Ingredients
- 1 1/2 pounds ground chicken
- 1/2 cup grated Parmesan, plus 1/4 cup for topping
- 1/2 cup panko breadcrumbs, plus 2/3 cup for rolling
- 2 large eggs
- 1 shallot, minced
- 4 cloves garlic, minced
- 2 tablespoons roughly chopped basil, plus more for garnish
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 4 ounces part skim mozzarella, diced into 1/2-inch cubes
- 1/4 cup neutral cooking oil
- 1 (28-ounce) jar quality marinara sauce
- 1 cup shredded part skim mozzarella
- Salt and pepper
Steps
- In a large bowl, combine chicken, Parmesan, 1/2 cup panko, eggs, shallots, garlic, basil, oregano, red pepper flakes and a big pinch of salt and pepper.
- Form chicken mixture into approximately 15 meatballs, slightly larger than golf balls, and set on a sheet tray.
- Pop a cube of mozzarella into each meatball.
- Roll the meatballs through the remaining 2/3 cup of panko seasoning until covered.
- Heat oven to 375 degrees.
- In a large high-sided ovenproof skillet over medium-high heat, heat oil.
- Once hot, add the meatballs and brown on all sides. Remove meatballs to the sheet tray. Wipe out and scrape any browned panko bites from the pan.
- Stir in the marinara sauce and place the browned meatballs back into the skillet. Sprinkle with mozzarella and Parmesan.
- Place the skillet in the oven to bake for 25 minutes, until chicken is cooked through and cheese is melted and browning. Serve garnished with fresh basil.