Author Notes
These cute little chicken parm appetizers are always a hit at parties! I use a ground chicken mixture to encase the little mozzarella balls and then coat the balls in panko so they are crispy on the outside like chicken parm. Then I serve the meatballs with a marinara dipping sauce - yum! —Kerstin
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Ingredients
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1 tablespoon
olive oil
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1/2 cup
chopped shallots
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2
garlic cloves, minced
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1 pound
ground chicken
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1 1/4 cups
panko
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1 teaspoon
dried oregano
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1 teaspoon
dried basil
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1 teaspoon
salt
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16
small fresh mozzarella balls (bocconcini)
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1/2 cup
of your favorite marinara sauce
Directions
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Preheat oven to 350?F. Heat olive oil over medium high heat in a small skillet and sauté shallots for 5 minutes or until soft. Add garlic and sauté one additional minute.
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Lightly mix together shallots, ground chicken, 1/4 cup panko, oregano, basil, and salt in a large bowl. Carefully encase each mozzarella ball evenly with ground chicken mixture and then roll each ball in remaining 1 cup panko until evenly coated. Place balls on a greased cookie sheet and bake for 20 minutes at 350?F or until chicken is cooked through. Place a toothpick in each ball and serve alongside the marinara sauce. Makes 8 servings.
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