CHICKEN PARMESAN MEATBALLS
1-pound ground chicken
1 egg, beaten
¼ teaspoon black pepper
½ teaspoon salt
½ cup grated parmesan cheese
½ cup Italian breadcrumbs
⅓ cup flat leaf parsley, chopped
15, ½” cubes provolone cheese
⅓ cup parmesan cheese
½ cup panko breadcrumbs
⅓ cup olive oil
1 cup spaghetti or marinara sauce
Parmesan and parsley for garnish
Combine all of the meatball ingredients, except provolone, in a large bowl. Mix with your hands until everything is well incorporated. Make about 15 meatballs about the size of golf balls. Press one cube of provolone into each meatball and press the meat around the cheese to completely seal. Roll in your hands to make perfect balls. Place on a parchment lined cookie sheet and place in the freezer for 30 minutes. This will help them maintain their shape when frying.
Create a breading station. Place the egg in a shallow dish. Combine the parmesan and panko in another dish.
Preheat oven to 350 degrees
Heat the oil over medium heat. Coat each meatball in egg and then in the panko-parm mixture. Fry in hot oil until golden brown on all sides. Place back on the parchment lined cookie sheet and place in the oven for 15-20 minutes to completely cook through. Cheese will be gooey and stringy on the inside. Serve with warm marinara on the side for dipping if you are serving as an appetizer. Also delicious over pasta for dinner! Mangia!!