My kids love meatballs and Chris and I do as well. I make Spicy Turkey Meatballs fairly often (and tip: they freeze really well - I often double or triple the batch and freeze them) but I wanted to come up with a chicken recipe. Our favorite chicken dish - okay, one of our favorite chicken dishes, is Chicken Parmesan. A couple of weeks ago it dawned on me to turn chicken parmesan into a meat ball, and thus, this dish was born. I hope you love it as much as we do!
Stuffed Chicken Meatballs
Yield: about 15 large meatballs
1 1/3 lbs all white meat ground chicken
1 fresh ball of mozzarella
3/4 cup bread crumbs (panko, italian, freshly made sourdough)
1/2 cup freshly grated parmesan (not pre grated, store bought)
1/4 cup Romano cheese
1 teaspoon red pepper flakes
1/2 teaspoon dried basil
Pinch of dried oregano
1/2 teaspoon freshly ground black pepper
Pinch of kosher salt
Preheat oven to 350.
Combine eggs, bread crumbs, parmesan, Romano, red pepper, black pepper, salt, oregano and basil together. Once well combined, add chicken and mix until just combined. Cube mozzarella.
Roll meatballs and place a piece of mozzarella in the center, making sure to cover the mozzarella well so it stays sealed in the center of each ball.
Heat a large skillet over medium high heat. Add enough EVOO to just barely coat the bottom. Once hot, add meatballs, browning them on all sides. Once browned, place skillet in the oven to finish cooking the meatballs all the way through (make sure your skillet is oven proof).
Serve over linguini with your sauce of choice (I used a garlic marinara).