Chicken Parm Stuffed Meatballs
from Ashley
Ingredients
- 1 lb ground chicken
- 1/2 cup grated parmesan
- 1/3 cup panko breadcrumbs
- 2 eggs
- 3/4 tsp salt
- 3/4 tsp freshly cracked black pepper
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp red pepper flakes
- 1/2 cup flour
- 3-4 mozzarella sticks, cut into sixths
- 1/2 cup olive oil
- 1 jar tomato sauce, your choice or homemade
- freshly chopped basil
Steps
In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley, and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
Form the ground chicken mixture into small meatballs, each roughly the size of a golf ball.
Put one piece of mozzarella stick in the center of each meatball; make sure the meatball covers the cheese completely. You should not see the cheese at all.
Coat each meatball in flour and lightly tap off any excess.
Preheat the oven to 350°F.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add half the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside.
Once browned, remove the meatballs from the oil and repeat with the remaining meatballs.
Once all meatballs are browned, remove from heat and add the tomato sauce to the skillet. Place the browned meatballs on top of the sauce.
Transfer the skillet, meatballs and all, into the oven and bake for 10-15 minutes until cooked through.
Pair back with spaghetti and top with fresh basil.