Ingredients

The following ingredients have 12 Servings
  • 1 pound ground chicken
  • 1/2 cup oat flour
  • 1 tablespoon minced basil
  • 2 teaspoons minced thyme
  • 1 teaspoon minced oregano
  • 1 garlic clove, minced
  • 1 egg yolk
  • 1 ¾ teaspoon salt
  • ½ teaspoon cracked black pepper
  • 12 ½ “ cubes part-skim mozzarella ((about 6 ounces))
  • 1 cup all purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 egg
  • 1 egg white
  • 2 cups vegetable oil (for frying)
  • fried basil leaves (optional)
  • grated parmesan (optional)
  • marinara sauce (for dipping)

Instruction

  • Place chicken, oat flour, basil, thyme, oregano, garlic, egg yolk, salt and pepper into a large mixing bowl and mix together until all ingredients are fully combined, making sure not to over-mix and toughen the meatball mixture.
  • Taking 2 tablespoons of the mixture at a time, flatten into a disc on the palm of your hand and place a cube of mozzarella onto the center of the disc. Mold the mixture around the cheese, into a ball and roll until completely sealed.
  • Combine all the ingredients of the dredging mixture together into a shallow baking dish and whisk together.
  • Lightly coat each meatball with the flour mixture, shaking off any excess. Continue by rolling each meatball into the beaten eggs and back into the flour mixture. Repeat this step until all meatballs have been coated.
  • Fill a skillet with 1 inch of oil and place over medium heat. Once the oil reaches 350˚F, carefully add a few meatballs to the skillet and fry for about 4 minutes on each side or until the meats are golden brown and just cooked through. Transfer onto paper towels and lightly season with salt and pepper.
  • Repeat until all meatballs have been fried. Garnish with fried basil leaves and grated Parmesan, if desired. Serve immediately with marinara sauce.