The Driftless Foodie: Chicken Parm Meatballs

By Jessie Woodward

If you’ve been around here for a while it is no secret that I am a sucker for a good meatball.

If you’ve been around here for a while it is no secret that I am a sucker for a good meatball. They could be Asian-inspired, Italian, healthy, or not healthy-I’m not partial! They could be made with beef, lamb, pork, chicken or even veggies. I don’t really have a favorite, but these chicken parmesan meatballs are out of this world. 
Think of your favorite Italian dish of chicken parmesan with a mashup of your favorite meatballs. You really can’t go wrong with this recipe. Oh wait, did I mention the cheese pull when you cut into one of these babies? Please hold while I reminisce of my favorite dinner this week. 
If you’d rather not serve them over pasta, tuck them into a chunk of crusty bread with a blanket of extra cheese and sauce and you have yourself your new favorite meatball sub. 

1.5 lb ground chicken
½ cup breadcrumbs
 ¼ cup parmesan cheese 
1 egg 
1 tsp garlic powder
1 tsp onion powder

1 tsp salt 
½ tsp black pepper 
2 tbls fresh herbs 
1 tbls olive oil 
4 oz mozzarella cheese, cubed 
1 jar of your favorite sauce 

How to: 
Mix all of the ingredients except the mozzarella and the sauce in a large bowl and put in the fridge for 30 minutes.
Preheat the oven to 425°.
Take about 2 tablespoons worth of the chicken mixture in the palm of your hand. Using the back of your other hand make an indentation for the mozzarella cube to sit in. Seal up the chicken around the mozzarella roll into a ball and set on a lined sheet pan. 
Repeat until you have no more chicken mixture left. 
Bake for 20-25 minutes flipping halfway through. 
Warm up the sauce and serve with pasta and crusty bread. 

Remember, use the hashtags #TheDriftlessFoodie #TheHangryDiaries #GetHangry so I can follow along with you in your kitchens. 

Contact info:
Instagram: @jess.wooody 
Facebook: TheHangryDiaries

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