Chicken Parm Meatballs
Ground chicken meatballs stuffed with mozzarella and coated in seasoned breadcrumbs.
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Ingredients
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 4 ounces mozzarella pearls or cubes
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/2 cup shredded mozzarella for topping(optional)
Instructions
- 1
In a large bowl, combine the ground chicken, panko breadcrumbs, parmesan cheese, beaten egg, minced garlic, parsley, and oregano.
- 2
Gently mix the ingredients by hand until just combined, being careful not to overwork the meat which can make it tough.
- 3
Scoop about 2 tablespoons of the mixture, flatten it in your palm, place a mozzarella pearl in the center, and roll the meat around it to seal.
- 4
Heat the olive oil in a large oven-safe skillet over medium-high heat.
- 5
Brown the meatballs on all sides for about 5-7 minutes until a golden crust forms, then remove them temporarily from the pan.
- 6
Pour the marinara sauce into the skillet, bring to a light simmer, and nestle the meatballs back into the sauce.
- 7
Top each meatball with a sprinkle of shredded mozzarella and place the skillet under a broiler for 2-3 minutes until the cheese is bubbly.
- 8
Serve hot over pasta or with crusty bread to soak up the extra sauce.
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