Makes 4 servings. I created this recipe to combine the two things my three-year-old nephew, John Michael, likes most: chicken nuggets and meatballs. I used ground chicken as the base for the meatballs and then gave them a roll in crispy panko bread crumbs. John Michael loves dipping these meatballs in tomato sauce, and I bet the little ones in your life will too.
Meatballs
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried Italian seasoning
⅛ teaspoon fine sea salt
⅛ teaspoon ground black pepper
1 large egg, beaten
1 pound ground chicken
2 tablespoons panko bread crumbs
About 4 ounces whole milk mozzarella cheese, cut into 1-inch cubes
Coating
½ cup panko bread crumbs
Pinch of onion powder
Pinch of garlic powder
Pinch of fine sea salt
Pinch of cracked black pepper
1 teaspoon grated Parmesan cheese
½ tablespoon olive oil
Your favorite tomato sauce, warmed
Grated Parmesan cheese for garnish
Preheat the oven to 400 degrees F.
To make the meatballs, in a medium bowl combine the onion powder, garlic powder, Italian seasoning, salt, pepper, and egg. Add the ground chicken and panko bread crumbs. Using your hands, gently mix. Scoop about ¼ cup of the mixture into the palms of your hands. Make a hole and insert a cube of cheese. Form the mixture around the cheese to form a ball, and place on a baking sheet. Repeat with the remaining mixture and cheese.
To make the coating, combine the panko bread crumbs, onion powder, garlic powder, salt, pepper, and Parmesan cheese on a plate. Roll the meatballs in the panko mixture to coat. Press the crumbs into the meatballs if necessary.
Heat a cast-iron skillet over medium-high heat. Drizzle the olive oil into the skillet. Add the meatballs and cook, turning often, until browned, 4 to 5 minutes. Place the browned meatballs on a baking sheet and bake in the oven for about 15 minutes. Serve with warm tomato sauce and top with grated Parmesan cheese.
Makes 4 servings.