Chicken Parmesan Balls4 ounces low-moisture mozzarella cheese, grated
- Heat the oven to 400F
- Mix together 1/2 ounce of the panko with 1 ounce of the parmesan in a small bowl and set aside. (note: this is where I messed up this is for rolling the balls in before frying).
- Combine the chicken, egg, 1 tbsp. of the herb oil, the remaining 2 1/2 ounces panko, the remaining 3 ounces parmesan, the basil, garlic powder, parsley, oregano and salt in a large bowl. Using your hands, gently combine until just incorporated, trying not to overwork the meat.
- Divide the meatball mixture into 28 golf ball-size rounds (1 ounce each) (now - you can weigh out the mixture or use a cookie scoop - I used the scoop then rolled them). Roll the balls in the panko mixture (I missed this part of the step entirely).
- Heath the remaining 1 tablespoon herb oil over medium heat in a 12-inch oven-safe skillet. Brown the meatballs in the herb oil, about 30 seconds on each side, working in batches if needed to avoid crowding the pan. Remove the browned meatballs from the pan (if using AB's weeknight spaghetti sauce make it - or do like me an open the can)
- Cover the meatballs with the sauce, cover with the grated mozzarella and bake until the meatballs are cooked through about 10 minutes, and the cheese is melted. Serve over cooked pasta or on top of crispy bread. (Frankly - the 4 ounces of mozzarella was not enough cheese for us so we used more and because I still had that panko and parmesan set aside from earlier I just put them on top of the cheese for a crusty top.