Chicken parm meatballs
Laura in the Kitchen · ♥ 1.8K likes · 35.8K views · 9 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup breadcrumbs
- ½ cup milk
- 1 lb ground chicken
- 1 cup flour
- ½ cup Parm
- ¾ cup Panko
- ¾ cup regular breadcrumbs
- 4 oz low moisture mozzarella
Mix equal parts breadcrumbs and milk and set aside a few minutes to absorb.
- parmigiano
- parsley
- 2 cloves garlic
- salt
- freshly ground black pepper
- garlic and herb seasoning
- 1 whole egg
Combine ground chicken, parmigiano, finely chopped parsley, grated garlic, salt, black pepper, garlic and herb seasoning, the soaked breadcrumbs and an egg; mix by hand.
Parmigiano versus pecorino
- salt
Set up a dredging station: flour; Parm, panko and breadcrumbs with salt; and eggs beaten with a splash of milk and salt.
With damp hands, wrap small portions of the chicken mixture around a cube of mozzarella and roll into meatballs, not too big.
Roll in flour, dip in the egg mixture and coat in the crumbs; they can be breaded ahead and cooked later.
Fry in batches in hot but not too hot neutral oil, turning now and then, five to six minutes until crisp.
- marinara sauce
Spoon marinara into a shallow bowl, nestle the meatballs in and add a little sauce on top of each.
Serving in marinara