by: Gaby Dalkin
Cook Time
25-30 minutes
Yield
12–14 meatballs
Total Time
25-30 minutes
Yield
12–14 meatballs
ingredients
- 1 pound (455g) ground chicken
- ½ cup (50g) Parmesan cheese, freshly grated, plus extra for serving (optional)
- â…“ cup (25g) panko bread crumbs
- 1 large egg
- ¾ teaspoon salt, more as needed
- ¾ teaspoon fresh cracked black pepper, more as needed
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon crushed red pepper
- 12 to 16 bocconcini mozzarella balls
- ½ cup (65 g) all-purpose flour
- ½ cup (120ml) extra-virgin olive oil
- 1 jar (24 ounce/680g) marinara sauce
- Basil vinaigrette
- Handful of fresh basil leaves, torn for garnish
directions
- In a large bowl, add the chicken, Parmesan, bread crumbs, egg, salt, pepper, oregano, parsley and crushed red pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
- Form the ground chicken mixture into small meatballs, each the size of a golf ball. Insert a small bocconcini ball into the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight.
- Dredge each meatball in the flour to lightly coat and gently tap off any excess flour.
- Preheat the oven to 350ºF.
- Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Once the oil is hot, add half of the meatballs and saute for 3 to 4 minutes, turning regularly to brown the outside. Once the meatballs are browned, drain off excess oil, add the tomato sauce to the skillet, and place the browned meatballs on top of the sauce. Transfer the skillet, meatballs and all, into the oven and bake for 15–20 minutes, or until cooked through.
- Remove the skillet from the oven and season with salt, pepper and a drizzle of basil vinaigrette. Finish with fresh basil and freshly grated Parmesan if desired.
- Serve immediately.
