These little meat balls really hit the spot and they are a lot healthier than chicken parmesan. They also freeze wonderfully if they don’t get gobbled up right away.
1/2 c panko
1/2 c finely grated Parmesan cheese
1 TBSP olive oil
1 large egg
1.5 lbs ground chicken
1/2 c minced yellow onion
1/4 c basil, finely chopped
2 garlic cloves, minced
1 TBSP salt
1/2 tsp dried oregano
1/4 tsp black pepper
6 oz mozzarella cheese, medium dice
1 c marinara sauce
Heat the oven to 375.
Line a baking sheet with aluminum foil. Place a mini-muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray.
Place the egg in a large bowl and beat it with a fork to break it up. Add the panko, Parmesan, the chicken, onion, basil, garlic, salt, oregano, and pepper. Using clean hands, mix everything until combined.
Divide the mixture among the wells of the muffin pan. Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture and making sure to enclose them.
Place the baking sheet with the muffin pan on it in the oven and bake until the meatballs are cooked through, about 15 minutes. Meanwhile, heat the tomato or marinara sauce and keep it warm.
When the meatballs are done cooking, Run a small knife around the perimeter of each well to loosen. Serve immediately with the tomato or marinara sauce.
Makes 24 mini meatballs.