Chicken Parm Meatballs

I love a good comfort food reinvention. There’s something so fun about taking something we’ve had a billion times the same way and repackaging it and presenting something new! I recently saw a post or article somewhere for chicken parm meatballs and forgot to save it <shakes fist at self> so I decided to see what I could come up with myself. I’ve made chicken parm, and I’ve made meatballs. Let’s put those two together! Guess what? It’s a magical combination. Here you go.

* 1lb ground chicken
* 1/2C Panko breadcrumbs
* 1/2C grated Parmesan cheese
* 1 large egg
* 1t dried parsley
* 1/2t dried oregano
* 1/2t onion powder
* 2t (heaping) minced garlic
* salt
* ground black pepper
* 1 package of small fresh mozzarella
* olive oil
* 28oz can crushed tomatoes
* 1t Italian seasoning
* 10 leaves fresh basil

Preheat the oven to 350F.

Combine the ground chicken, Panko, Parmesan, egg, parsley, oregano, onion powder, about a teaspoon of salt, and about half a teaspoon of black pepper by hand in a large mixing bowl.

Slice the mozzarella balls in half. You’ll want about 16-20 small chunks of mozzarella.

Form the chicken mixture into about 1-incu meatballs and insert a mozzarella chunk into each one, making sure that the meat completely covers the cheese.

Add a few glugs of olive oil to a large, oven-safe, nonstick skillet, and heat to medium to medium-high heat. Add the meatballs and cook, turning once or twice, until theyre browned on all sides, about 5 minutes or so.

Place the skillet in the oven and bake 15-20 minutes or until the meatballs are completely cooked through.

Serve with homemade or your favorite jarred sauce, over rice or pasta or veggies, topped with some more freshly grated Parmesan or a punch of red pepper flakes or chopped fresh basil… or just as-is: perfect.

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