Chicken Parm Meatballs
Chicken Parm Meatballs
Ingredients :
1 cup panko
1/2 cup Parmesan Cheese
1 tablespoon virgin Olive Oil
1 egg
1lb Ground Chicken Breast
1/2 cup diced red bell pepper
1/2 cup diced white onion
2 cloves garlic, minced
1 tablespoon dried oregano
6 basil leaves, torn
1 pinch salt and pepper
16 small mozzarella cubes, cut from a block
2 cups Marinara Sauce
Directions :
1- Preheat oven to 400 F.
2- In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
3- In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
4- Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
5- Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
6- Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
7- Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
8- In the meantime, warm the marinara sauce in a small saucepan.
9- Serve with warmed marinara.
Serve and enjoy!
1 cup panko
1/2 cup Parmesan Cheese
1 tablespoon virgin Olive Oil
1 egg
1lb Ground Chicken Breast
1/2 cup diced red bell pepper
1/2 cup diced white onion
2 cloves garlic, minced
1 tablespoon dried oregano
6 basil leaves, torn
1 pinch salt and pepper
16 small mozzarella cubes, cut from a block
2 cups Marinara Sauce
1- Preheat oven to 400 F.
2- In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
3- In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
4- Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
5- Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
6- Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
7- Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
8- In the meantime, warm the marinara sauce in a small saucepan.
9- Serve with warmed marinara.
Serve and enjoy!
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