Chicken parmesan gets a brand new look in these meatballs with mozzarella centers and a crispy bread crumb coating. Genius.
They taste exactly like the classic dish. All the very same flavors and textures I love about chicken parmesan are present. Whether baked or fried they have that lovely crispy coating on the outside with molten mozzarella on the inside.
I love all things meatball related. With that said it’s confession time: the picky eater in me was a little hesitant about eating ground chicken. I found it a lot softer and moister than ground beef or pork but just as easy to work with. And surprise(!) every bit as delicious.
If you bake the meatballs the way I did they won’t come out golden brown like frying them will achieve but they do take on the same definable crunch. For a time saver you can use your favorite jarred sauce.
Serve with angel hair spaghetti or another type of pasta. I imagine they make one of the best sandwiches ever on a toasted hoagie or kaiser roll.
Either way “winner-winner-chicken-dinner”.
I couldn’t resist.