These chicken meatballs are filled with mozzarella and coated with panko and Parmesan. The recipe makes 15 meatballs, or five servings.
Ingredients
- 1 pound raw fat-free ground chicken
- ⅓ cup panko breadcrumbs
- ¼ cup panko breadcrumbs, for coating
- 1 egg
- Salt and black pepper, to taste
- 1 garlic clove, diced
- 1 teaspoon onion powder
- 1½ teaspoons Italian seasoning
- 4 tablespoons grated Parmesan cheese, divided
- 2 light mozzarella cheese strings
- Cooking spray
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and coat it lightly with cooking spray.
- Mix the ground chicken, ⅓ cup panko, egg, salt, pepper, garlic, onion powder, Italian seasoning, and 2 tablespoons Parmesan.
- Divide the mixture into 15 balls, using about a heaping tablespoon for each.
- Mix the remaining ¼ cup panko with the remaining 2 tablespoons Parmesan on a plate.
- Cut each cheese string into 8 pieces, creating 16 pieces total. Reserve one piece for another use.
- Open each meatball, place one piece of cheese in the center, and shape the chicken mixture back around it.
- Roll each meatball in the panko-Parmesan coating and place it on the prepared sheet.
- Bake for 25 minutes, turning the meatballs after 10 minutes, until the centers reach 165°F (74°C).
Yield
Makes 15 meatballs, or 5 servings of 3 meatballs.
Freezing
The formed uncooked meatballs can be frozen promptly, or the cooked meatballs can be cooled and frozen.
