Think of this recipe as a modern spin on an old classic – chicken parm reinvented in meatball form, and who doesn’t love meatballs? Despite the difference in appearance, you won’t believe how much this dish tastes just like the original – the textures and flavors are all there! These ground chicken meatballs are stuffed with big chunks of mozzarella then rolled in breadcrumbs and shallow fried until golden and crispy before finally being finished in the oven. When you cut into one, the cheesy mozzarella goodness just oozes out. It’s a glorious sight. These are larger than your average meatballs – only 4 of them per pound of meat, so one per person is plenty. Sitting atop a pile of spaghetti and homemade marinara sauce, it was one of the best Sunday dinners we’ve had in a while!
By Tracey
Cheesy Chicken Parm Meatballs
barely adapted from Everyday Food
(Note: I was seriously concerned about containing the mozzarella within the meatballs throughout the cooking process, but not a single one of my meatballs leaked. As long as you seal the ground chicken mixture around the cheese and you should be good to go!)
Ingredients:
- 3/4 lb spaghetti
- 1 1/2 cups plain breadcrumbs, divided
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb ground chicken
- 2 cups vegetable oil
- 3 oz fresh mozzarella, cut into 16 pieces
- 3 cups marinara sauce
- 2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 350 F. Line a rimmed baking sheet with paper towels.
Cook the spaghetti in a large pot of boiling salted water according to the package directions.
Meanwhile, mix 1/2 cup of the breadcrumbs, the milk, salt and pepper together in a medium bowl. Add the ground chicken, and use your hands to gently mix just until evenly distributed.
Add the oil to a large straight-sided skillet (I used cast iron), and set over medium heat. Heat the oil to 350 F on a candy thermometer.
While the oil is heating, add the remaining 1 cup of breadcrumbs to a shallow dish (a pie plate works well). Separate the ground chicken mixture into 4 even portions. Working with one portion at a time, press it into a disk. Add 4 pieces of the mozzarella to the center of the disk, then shape into a ball around the cheese. Roll the meatball in the breadcrumbs, then repeat with the remaining portions of ground chicken.
Fry the meatballs in the hot oil until golden brown and crisp on all sides (you’ll have to flip them), about 5 minutes. Transfer to the prepared baking sheet and allow the excess oil to drain for 1 minute. Remove and discard the paper towels, then bake the meatballs on the baking sheet until cooked through, about 15 minutes.
Divide the pasta among four bowls, then top with marinara and one meatball. Garnish with the parsley.
