Cheesy Chicken Meatballs

Cheesy Chicken Meatballs offer a delightful twist on traditional meatballs by incorporating a melt-in-your-mouth center of bocconcini mozzarella balls.

This recipe utilizes ground chicken as its base, which is then skillfully combined with grated Parmesan cheese and panko breadcrumbs to create a tender and flavorful mixture. Seasonings such as salt, freshly cracked black pepper, dried oregano, dried parsley, and red pepper flakes are added to enhance the taste.

The process involves forming the chicken mixture around a core of mozzarella, ensuring a gooey cheese center in each meatball. Before cooking, the meatballs are dredged in flour and browned in olive oil, then simmered in marinara sauce and baked to perfection.

Optional garnishes like roughly chopped basil can be used to add a fresh, aromatic touch to the dish. This recipe not only satisfies the palate with its rich and comforting flavors but also presents beautifully, making it a perfect dish for both casual and special occasions.

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

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -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.

Step 3 -Form the chicken mixture into small meatballs, each about the size of a golf ball. You should have about 12-14 total.

Step 4 -Insert one of the bocconcini balls in the center of each of the meatballs, ensuring to completely cover the cheese inside the meat.

Step 5 -In a small mixing bowl, add the flour.

Step 6 -Dredge each of the meatballs in the flour until they are lightly coated, gently tapping off any excess flour.

Step 7 -In a large, heavy-bottomed, oven-safe skillet over medium-high heat, add the olive oil.

Step 8 -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.

Step 9 -Transfer the browned meatballs to a clean plate and repeat the process with the remaining meatballs.

Step 10 -Transfer the second batch of cooked meatballs to the clean plate.

Step 11 -In the same skillet, add the marinara sauce and heat until warmed.

Step 12 -Nestle the cooked meatballs into the sauce in the skillet.

Step 13 -Bake the meatballs until they reach an internal temperature of 165 degrees F, about 15-20 minutes.

Step 14 -Season the meatballs with the extra salt and the extra pepper.

Step 15 -Serve garnished with the basil.

FAQ: Cheesy Chicken Meatballs

Q1: What type of chicken works best for these meatballs?
A1: Ground chicken is ideal as it binds well with the other ingredients and stays moist during cooking. You can use either regular or lean ground chicken depending on your preference for fat content.

Q2: Can I substitute another type of cheese for the bocconcini mozzarella balls?
A2: Yes, you can substitute with other types of cheese that melt well, such as small cubes of regular mozzarella or provolone. The key is to choose a cheese that will provide a creamy, gooey texture when melted.

Q3: Is there a gluten-free option for the breadcrumbs and flour?
A3: Absolutely! You can use gluten-free panko breadcrumbs and substitute the flour for dredging with any gluten-free flour blend or cornstarch for a gluten-free version of the recipe.

Q4: How can I ensure the meatballs don’t fall apart while cooking?
A4: Make sure the meat mixture is well combined before shaping it into balls. The addition of egg and breadcrumbs helps bind the ingredients. Also, be gentle when flipping the meatballs during frying and avoid overcrowding the skillet.

Q5: Can these meatballs be made in advance?
A5: Yes, you can prepare the meatballs up to the point of baking and refrigerate them for up to a day before. Alternatively, fully cook the meatballs, then refrigerate or freeze them. Reheat in the oven or on the stove with additional marinara sauce.