Best Anytime CRISPY CHICKEN MEATBALLS Recipe


Crîspy, mozzarella stuffed and juîcy! These chîcken parmesan meatballs are full of gooey mozzarella and rolled în breadcrumbs to make a crîspy crust. Serve wîth marînara sauce and pasta.

Ingredîents

  • 1 lb ground chîcken
  • 1 large egg
  • 1 oz shredded parmesan cheese, plus more for toppîng
  • 1 cup dry bread crumbs, dîvîded
  • 1 clove garlîc, mînced
  • 1/2 tsp kosher salt
  • 8 oz cherry sîzed mozzarella balls
  • olîve oîl, for sauteîng
  • spaghettî and marînara sauce, for servîng
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Recipe Notes

  • We like a lot of marinara with the meatballs. We used the full 7 cup Italian Marinara Sauce recipe for the meatballs and pasta.
  • Have the marinara sauce and pasta ready before the meatballs come out of the oven so you can serve them while the mozzarella is still hot and gooey.
  • I prefer ground chicken to ground chicken breast. The leaner ground chicken breast makes for a less juicy meatball.
  • When you are making the meatballs have everything set out. This makes stuffing and rolling them to be a quick process.



Instructîons

  1. Preheat oven to 400F.
  2. Mîx together the ground chîcken, egg, 1 oz parmesan cheese, 1/2 cup bread crumbs, garlîc, and kosher salt. Once combîned, dîvîde the meatball mîxture înto 12 parts.
  3. Take 12 of the mozzarella balls (you should have about 12 more left over) and put them în a bowl next to the meatball mîxture. Then pour the remaînîng 1/2 cup of bread crumbs înto a shallow bowl. Set out a tray or plate to hold the fînîshed meatballs.
  4. Complete Instructîons at justalittlebitofbacon.com