Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chicken
  • 1/2 cup panko bread crumbs ((See Note 1))
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried parsley
  • 1/2 teaspoon EACH: dried oregano and onion powder
  • 2 teaspoons garlic (minced, divided)
  • 1/2 teaspoon red pepper flakes (divided)
  • Fine sea salt and freshly cracked pepper
  • 20 mozzarella pearls
  • 1/2 cup white flour
  • 1/2 cup olive oil (divided)
  • 1 can (28 ounces) fire-roasted crushed tomatoes
  • 1 teaspoon Italian seasoning
  • Fresh basil
  • Optional: freshly grated Parmesan cheese and fresh basil
  • Serve with: cooked spaghetti

Instruction

  • CHICKEN MEATBALLS: (See Note 2) In a large bowl, combine the ground chicken, panko, grated Parmesan cheese, egg, dried parsley, dried oregano, onion powder, 1 teaspoon minced garlic, and 1/4 teaspoon red pepper flakes. Add about 1 teaspoon salt and 1/2 teaspoon cracked pepper (or to taste). Knead the ingredients together until evenly combined. Do not overmix; stop as soon as ingredients are combined. Cover tightly and refrigerate this mixture while working on preparing the mozzarella cheese pearls.
  • STUFF MEATBALLS: Slice the mozzarella pearls in half. Form the ground chicken mixture into meatballs and insert half of a mozzarella pearl into each meatball. Make sure the meat completely covers the mozzarella.
  • ROLL MEATBALLS IN FLOUR: Add the flour to a shallow bowl. Dredge each meatball in the flour. Tap off the excess flour and set the meatballs onto a plate. Preheat the oven to 350 degrees F.
  • SEAR MEATBALLS: Grab a very large oven-safe nonstick skillet and add in 1/4 cup of the olive oil. Once the oil is shimmering and hot, add in half of the meatballs. Sauté for 3-4 minutes, turning occasionally, until the meatballs are browned on the outsides, but not cooked through. Remove to a plate.
  • BAKE MEATBALLS: Repeat with the remaining meatballs adding extra olive oil if needed. Return the rest of the meatballs back into the skillet. Place the skillet in the oven and bake 5-10 minutes or until the meatballs are completely cooked through (160 degrees F). I check the meatballs with an oven thermometer at 5 minutes and cook longer as needed.
  • SAUCE: Meanwhile, in another large skillet, heat the remaining 1/4 cup olive oil. Once the oil is shimmering, add in the remaining 1 teaspoon garlic. Stir the garlic for 1 minute and then add in the can of crushed tomatoes. Add 1 cup of water to the can of crushed tomatoes, slosh it around to get all the rest of the tomatoes and add that liquid to the skillet. Add about 1 teaspoon salt, freshly cracked pepper (or to taste), remaining 1/4 teaspoon red pepper flakes, Italian seasoning, and a sprig of basil.
  • PASTA: Simmer the sauce until the meatballs are finished cooking in the oven. Meanwhile, cook the pasta according to package directions (don't forget to generously salt the pasta water!) and drain.
  • ASSEMBLE: When the meatballs are cooked through, transfer to the marinara sauce and toss to coat. Serve marinara with meatballs over the cooked pasta. Top with fresh basil and freshly grated Parmesan cheese to taste. Season with any additional salt, pepper, and/or red pepper flakes to taste. Enjoy hot!