Crispy Chicken Meatballs

Name: Crispy Chicken Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 16
Ingredients: 1/2 cup freshly grated Parmesan; 1/4 cup chopped fresh Italian parsley; 2 tablespoons whole milk; 3/4 teaspoon kosher salt; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1/4 cup panko breadcrumbs (plus 1 cup for breading); 3 large eggs (lightly beaten); 1 pound ground chicken (50/50 white and dark meat); 4 ounces mozzarella (diced into 1/2-inch cubes); 1/2 cup all-purpose flour; Vegetable oil (for frying); Marinara (warmed, for serving, optional)

25 MINPrep Time

20 MINCook Time

16Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Food Network

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These Crispy Chicken Meatballs are where classic comfort meets a fun Italian twist—think arancini meets meatballs! Each bite offers a crispy, golden exterior with a molten center of mozzarella. Perfect for small bites or pot-luck parties, they’re a playful, indulgent treat that’s sure to be the life of any gathering.

Crispy Chicken Meatballs

Servings

16

Prep Time

25 minutes

Cook Time

20 minutes

Ingredients

1/2 cup freshly grated Parmesan
1/4 cup chopped fresh Italian parsley
2 tablespoons whole milk
3/4 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup panko breadcrumbs (plus 1 cup for breading)
3 large eggs (lightly beaten)
1 pound ground chicken (50/50 white and dark meat)
4 ounces mozzarella (diced into 1/2-inch cubes)
1/2 cup all-purpose flour
Vegetable oil (for frying)
Marinara (warmed, for serving, optional)

Instructions

This recipe originally appeared on Giada's Holiday Handbook. Episode: Small Bites Potluck Party.
In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it.
Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs.
Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer,
Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.