Recipe Background
You might have an idea of what Cheesy Chicken Meatballs are like from the name. On the surface, you're right! These are tender, juicy, savory meatballs made with delicious ground chicken and herbs, braised in rich marinara sauce. But there's more to it than that. Cheesy Chicken Meatballs are so, so cheesy, and the name doesn't do it justice. Parmesan is mixed into the meat itself for that delicious salty bite. Each meatball is then stuffed with mini mozzarella balls! How can you beat that? You can't... except by helping yourself to a bowl!
You might have an idea of what Cheesy Chicken Meatballs are like from the name. On the surface, you're right! These are tender, juicy, savory meatballs made with delicious ground chicken and herbs, braised in rich marinara sauce. But there's more to it than that. Cheesy Chicken Meatballs are so, so cheesy, and the name doesn't do it justice. Parmesan is mixed into the meat itself for that delicious salty bite. Each meatball is then stuffed with mini mozzarella balls! How can you beat that? You can't... except by helping yourself to a bowl!
Ingredients
- 1 pound ground chicken
- 1/2 cup parmesan cheese grated
- 1/3 cup panko breadcrumbs
- 1 egg
- 3/4 teaspoon salt plus more, to taste
- 3/4 teaspoon freshly cracked black pepper plus more, to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes
- bocconcini mozzarella balls to taste
- 1/2 cup flour
- 1/2 cup olive oil
- 1 (24-ounce) jar marinara sauce
- basil optional, to taste, roughly chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, add the chicken, the parmesan, the breadcrumbs, the egg, 3/4 teaspoon of the salt, 3/4 teaspoon of the pepper, the oregano, the parsley, and red pepper flakes and, using your clean hands, mix until well-combined.
- Form the chicken mixture into small meatballs, each about the size of a golf ball. You should have about 12-14 total.
- Insert one of the bocconcini balls in the center of each of the meatballs, ensuring to completely cover the cheese inside the meat.
- In a small mixing bowl, add the flour.
- Dredge each of the meatballs in the flour until they are lightly coated, gently tapping off any excess flour.
- In a large, heavy-bottomed, oven-safe skillet over medium-high heat, add the olive oil.
- Add about half of the meatballs to the hot oil and cook, while turning them occasionally, until browned on the outside, about 3-4 minutes.
- Transfer the browned meatballs to a clean plate and repeat the process with the remaining meatballs.
- Transfer the second batch of cooked meatballs to the clean plate.
- In the same skillet, add the marinara sauce and heat until warmed.
- Nestle the cooked meatballs into the sauce in the skillet.
- Bake the meatballs until they reach an internal temperature of 165 degrees F, about 15-20 minutes.
- Season the meatballs with the extra salt and the extra pepper.
- Serve garnished with the basil.
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