A marriage of chicken parm and meatballs, these tasty treats are filled with mozzarella before diving into a pool of marinara.
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
Let's get Cooking...
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.