I think this may have been my most popular instagram recipe to date. Ask and you shall receive my friends. This recipe was off the charts good. We all loved these meatballs. What is not to love about any meatball stuffed with fresh mozzarella? They are made with ground chicken so they are fairly healthy as far as meatballs go. Easy to make ahead too. I assembled mine and then just kept them in the fridge until time to cook. Buy your favorite marinara sauce (I love Raos) and you are set!
|| M O Z Z A R E L L A S T U F F E D M E A T B A L L S ||
recipe adapted via
- 1 pound ground chicken
- 1/2 cup grated parmesan
- 1/3 cup panko breadcrumbs
- 2 eggs
- 3/4 teaspoon salt
- 3/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- 1/2 teaspoon red pepper flakes
- 1/2 cups flour
- bocconcini mozzarella balls
- 1/2 cup olive oil
- 1 jar tomato sauce
- 10 basil leaves, cut into a chiffonade
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 the size of a golf ball.
a small bocconcini ball in the center of each meatball, taking care to
reform the meatball around the cheese once it’s been inserted. The
mozzarella should be completely hidden from sight.
- Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.
- Preheat the oven to 350 degrees F.
the olive oil in a large heavy bottom skillet over medium high heat.
Once the oil is hot, add half of the meatballs and sauté for a 3-4
minutes, turning every so often to brown the outside.
- Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
- Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
the skillet, meatballs and all, into the oven and let the meatballs
continue to bake for 10-15 minutes until cooked through.
the skillet from the oven and dusting with salt, pepper, freshly
chopped basil and extra bocconcini if desired. Serve immediately.