Chicken and Sundried Tomato Meatballs Stuffed with Fresh Mozzarella
A family favorite on repeat! Served on pasta with marinara or on a hoagie bun with fresh mozzarella and marinara • Side of sautéed green beans.
Serves 4
Ingredients:
1 1/2 pounds ground chicken
1/2 cup panko breadcrumbs
1/3 cup finely diced onion
1 tablespoon chopped fresh parsley
1/3 cup sundried tomatoes in oil, drained and diced
1/2 cup Pecorino (or Parmesan)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
1 package fresh mozzarella pearls (tiny mozzarella balls, each about the size of a pom pom)
1 jar favorite marinara sauce (I love Muir Glen or Rao’s)
1 box favorite pasta (I choose gluten free spaghetti)
Directions:
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 12 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis). Once ball is formed, take 2-3 small mozzarella pearls and push into center of meatball, ensuring the cheese is fully covered by the meat mixture. Place formed meatballs a few inches from each other on a foil-lined baking sheet. Bake for 15 minutes.
While meatballs are cooking, heat marinara sauce on low heat until warm throughout and cook pasta according to package directions. Drain pasta once cooked. Serve each plate with pasta, 2-3 meatballs and topped with marinara sauce.
Save any extras for a meatball sandwich later in the week! Cut meatballs in half and layer on hoagie bun with marinara sauce and fresh mozzarella. Broil until cheese slightly melts for meatball-sub perfection!