Chicken Parmigiana Balls
Chicken Parmigiana Balls... make them for any party... winter and summer!
For 15 Person(s)
For the Balls:
- 1 pound ground chicken
- 1 cup grated Parmigiano Cheese
- 1 cup plain bread crumbs plus extra for rolling
- 2 cloves garlic minced
- 2 leaves of fresh basil minced
- 2 large eggs
- 1/2 pound mozzarella cut into small cubes
- 1 cup marinara sauce plus extra for dipping (Recipe LINK HERE)
- 3 eggs beaten for coating
- semolina or rolling
- oil for frying
Nonna's Cheese Grater
Get one in La Bottega!
- Preheat oven to 350 degrees
- Line a baking sheet with aluminum foil and brush with olive oil. Set aside.
- Arrange the semolina, beaten eggs and bread crumbs in three separate shallow dishes. Season the breadcrumbs with salt and pepper to taste.
- In a bowl combine the first 6 ingredients and mix well.
- Roll into golf ball sized meat balls.
- Dip your index finger in water and make a hole in the center of the meatball. Insert a cube of mozzarella and about 1/2 teaspoon of sauce. Take another small piece of meat and patch it closed, rolling as you go.
- Roll each meatball in the semolina and then in the beaten eggs and breadcrumbs.
- Fry in a deep pot until golden brown, about 1-2 minutes each.
- Once all the meatballs are fried transfer them to the baking sheet and bake for 15 minutes. Serve with extra marinara sauce.
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