Chicken Parm Meatballs

Jumbo homemade chicken meatballs have a crispy exterior and tender inside with a hot melty cheese surprise in the center.


Chicken Parm Meatballs Recipe from bakedbyrachel.com

Sometimes I have days where I don’t have a big story behind a recipe and talking about random things always seems questionable. You probably don’t want to hear me ramble on about something that has absolutely nothing to do with the recipe and honestly, I just want to tell you to go make this.

These meatballs are so simple to make. I strangely love making meatballs, any meatballs. It’s kind of fun to get in the bowl and squish all of the ingredients together, then form them into perfect round balls and bake to perfection. There’s a tad more involved with this recipe but it’s absolutely worth it.

Chicken Parm Meatballs Recipe from bakedbyrachel.com

See that crust on the outside? Don’t skip the frying step, it’s essential and not at all to be feared. You end up with a perfectly crisp exterior and a tender inside with that ooey gooey amazingly melted mozzarella cheese. And I know it seems odd that this is clearly paired with a plate of pasta covered with tomato sauce since I don’t eat tomatoes, just ignore that and focus on the meatballs. Amazing. Dinner changing. Must make meatballs.

Chicken Parm Meatballs Recipe from bakedbyrachel.com

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Chicken Parm Meatballs

Jumbo homemade chicken meatballs have a crispy exterior and tender inside with a hot melty cheese surprise in the center.

Ingredients:

1lb ground chicken
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp red pepper flakes, optional
2 Tbsp finely grated Parmesan cheese
1 egg
1 3/4C seasoned breadcrumbs, divided
1 stick of string cheese, cut up into equal portions
1/2lb spaghetti
Tomato sauce
Vegetable oil for frying

Directions:

Preheat oven to 350 degrees.

In a large bowl combine first six ingredients plus 1/2 cup breadcrumbs. Divide mixture into four equal portions. Form a disc or cup out of one portion of chicken mixture, add mozzarella to the center. Cover cheese with meat and shape into a ball. Repeat with remaining ingredients. Roll meatballs in remaining breadcrumbs.

Warm oil in a large skillet over med/high heat. When oil is hot, carefully place meatballs in oil. Lightly brown on all sides. Drain on a paper towel lined plate.

Transfer meatballs to a parchment lined baking sheet. Bake for 20-25 minutes or until completely cooked through.

Meanwhile, cook pasta according to box instructions or personal preference. Divide into 4 portions, serving with sauce and a meatball.

Adapted from Martha Stewart