Chicken Parmigiana Balls.

Chicken Parmigiana Balls.
Chicken Parmigiana Balls.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Lb Ground Chicken

  • 1

    Cup Grated Parmigiano Cheese

  • 1

    Cup Plain Bread Crumbs plus extra for rolling

  • 2

    Cloves Garlic minced

  • 2-3

    Leaves of Fresh Basil minced

  • 2

    Eggs

  • 1/2

    Lb Mozzarella cut into small cubes

  • 1

    Cup Marinara Sauce plus extra for dipping

  • 3

    Eggs beaten for coating

  • Semolina For rolling

  • Oil for frying

Directions

Preheat oven to 350 degrees Line a baking sheet with aluminum foil and brush with olive oil. Set aside. Arrange the semolina, beaten eggs and bread crumbs in three separate shallow dishes. Season the breadcrumbs with salt and pepper to taste. In a bowl combine the first 6 ingredients and mix well. Roll into golf ball sized meat balls. Dip your index finger in water and make a hole in the center of the meatball. Insert a cube of mozzarella and about 1/2 teaspoon of sauce. Take another small piece of meat and patch it closed, rolling as you go. Roll each meatball in the semolina and then in the beaten eggs and breadcrumbs. Fry in a deep pot until golden brown, about 1-2 minutes each. Once all the meatballs are fried transfer them to the baking sheet and bake for 15 minutes. Serve with extra marinara sauce.

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