Ingredients

The following ingredients have 26 Servings
  • 1/2 cup 30gr Panko, Japanese breadcrumbs
  • 1 lb 450gr boneless skinless chicken breast
  • 1 large egg
  • 2 cloves of garlic (pressed)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/3 cup 80gr basil pesto, plus 2 tablespoons
  • 2.5 oz 65gr mini fresh mozzarella cheese balls
  • Parmigiano Reggiano (freshly grated, optional)

Instruction

  • Preheat the oven to 350°F (175°C).
  • Place the Panko in a food processor and pulse until fine crumbs. Add chicken, egg, garlic, salt, pepper and 2 tablespoons pesto. Pulse until smooth.
  • Using a medium cookie scoop, divide the meat mixture into uniform meatballs. You will get about 25-26 of them. Flatten each meatball and place mini mozzarella ball in the middle. With slightly dampened hand, roll the meatballs between your palms, making sure the cheese is fully covered. Place the meatballs on a baking sheet, lined with silicone mat. Bake for 10-13 minutes, or until the meatballs are fully cooked.
  • Coat the cooked meatballs with remaining 1/3 cup pesto, sprinkle some Parmigiano Reggiano and serve.