Chicken Parm Meatballs, A Twist On The Classic
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Ingredients
  • FOR THE MEATBALL MIXTURE
  • 2 lbs. ground chicken
  • 2 garlic cloves, finely minced
  • 1 large egg
  • ½ medium onion, small dice
  • 2 heaping tablespoons each, parsley and basil
  • ¾ cup of grated parmesan cheese
  • ¾ cup panko bread crumbs
  • salt and pepper to taste
  • FOR THE BREADING MIX
  • 2 large beaten eggs
  • flour for dredging
  • panko breadcrumbs enough to coat your meatballs
  • *****
  • ½ lb. of dry mozzarella in a block so you can cut into ½ inch cubes
  • ½ lb. of fresh mozzarella, just so you can top each cooked meatball, you'll probably have some leftover
  • marinara sauce, enough for a dollop on each meatball and some warmed up to serve on your plate.
  • additional basil for garnish as well as extra marinara
  • Note: you do not simmer these meatballs in a pot of sauce like traditional ones, you want to keep them crispy
Instructions
  1. Mix up the meatballs with ingredients listed.
  2. Form them into size the meatballs you like then push the cubed mozzarella into each one, making sure the meat covers the cheese.
  3. I got 10 meatballs with the 2lbs.
  4. Have your breading station set up with the flour, egg and panko.
  5. Lightly dredge each meatball into the flour dusting off excess, then into the egg, then finally the panko, making sure to coat the whole meatball all around.
  6. In a nonstick heated fry pan drizzle in some olive oil, fry the meatballs making sure to get all sides golden and crispy.
  7. Transfer them to a casserole dish and into a 400 degree oven for around 10 minutes, then pull them out, top with a dollop of marinara on each as well as a piece of the fresh mozzarella, then back into the oven for an additional 5 or so minutes so they can finish cooking on the inside and the cheese melts on top.
  8. Garnish with chopped basil.
  9. Serve with some warm marinara on the side.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2021/01/chicken-parm-meatballs-a-twist-on-the-classic.html