Chicken Parm Meatballs
This delicious italian classic has taken on a new form in these juicy, cheese-filled meatballs!
Ingredients
- 2 lbs ground chicken
- 4 eggs
- 2¼ cup italian bread crumbs divided
- ¼ cup milk
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried basil
- 1 tsp dried rosemary
- 1 tbsp black pepper
- ¾ tbsp salt
- 12 oz fresh mozzarella
- 2 cup marinara sauce
- 1 cup grated parmesan
- ½ cup basil for garnish
Instructions
- Preheat the oven to 375°
- In a large mixing bowl, mix ground chicken, 2 eggs, ¼ cup breadcrumbs, milk, garlic powder, basil, rosemary, salt and pepper. Flatten it into an even layer.
- With the side of your hand, score the mixture in half lengthwise and again across, making 4 even sections. Score each quarter in half, making 8 even section. From each section you will make 3 meatballs.
- Make your dredging section: whisk 2 eggs on one plate or shallow dish. Combine 2 cups of breadcrumbs and parmesan on another plate and shallow dish
- Cube your mozzarella into 24 even pieces. Grab ⅓ of a scored section of chicken, push one piece of mozzarella into the center and use your hands to form a ball around the mozzarella so none of it is visible.
- Dip the meatball into the eggs and then roll in the breadcrumbs so it is completely coated. Place on a lined baking sheet. Repeat 23 times.
- Pour about 1 inch of vegetable oil into a skillet over medium heat. Place meatballs, in the skillet, about 5-6 at a time, and cook on each side for about 3 minutes.
- Removed par-cooked meatballs from skillet and dab on a paper towel to drain excess oil. Then place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 10 minutes.
- Serve over pasta and top with marinara, grated parmesan, and basil.