Ingredients:
1 pound ground chicken
1/2 cup grated parmesan
1/4 cup panko breadcrumbs
1 egg
1 garlic clove, minced (I used one frozen Dorot cube.)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
8 ounces fresh mozzarella ciliegine (mozzarella balls)
1 jar of your favorite marinara
Directions:
1. Mix your ground chicken, parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper(s) together.
2. Separate your mixture into even "ball" piles...[I love this scoop] (8-10 meatballs depending on size), and stuff one mozzarella ball into the center of each meatball. Roll meatball into a nice round shape, making sure that the mozzarella is secure inside.
3. Heat 1 tablespoon of olive oil in a skillet and brown meatballs on all sides. Transfer into a baking dish (I used an 8 x 8 dish) and pour marinara on top. (I used 3/4 of the jar.)
4. Bake at 350 degrees for 25-30 minutes.
5. Top with fresh basil, additional marinara, + more parmesan if desired. I served them as meatball subs in those cute, little French rolls from Trader Joes. They're the perfect size and hold a single meatball and sauce perfectly!
*Adapted from www.kaleforniakravings.com