My cooking skills in college were limited. It was all about the Chicken Parmesan. Sure I knew how to make other things, but my chicken parmesan was legit. It’s what I made for dinner on a weekly basis – it’s also what I made for everyone whenever they came over no matter how many times they have had it. It’s just how I rolled.
You could say I’ve expanded my repertoire a bit since then (with over 500 recipes on this site I think culinary school has officially paid off), but I always come back to chicken parm. My classic chicken parm recipe is a winner, but I wanted to jazz things up a bit today.
So I took each and every ingredient from the chicken parm recipe, and turned it into mozzarella stuffed chicken parmesan meatballs. So all those herbs – into the meatballs! The parmesan and breadcrumbs – into the meatballs. The mozzarella, well, you get the point! There’s even a bit of flour on the outside of every meatball to give it a bit of a crust.
I kinda of hate myself for not making these earlier, because to say I’m obsessed would be an understatement. I practically licked the skillet clean when I made these. You absolutely, positively, must try these!
- 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
- 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 the size of a golf ball.
- Insert 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.
- Heat 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.
- Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 10-15 minutes until cooked through.
- Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.