A platter of chicken meatballs with a light panko breading, baked until golden and served with Alessi Marinara Sauce
  • Prep Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

  • 1 1/2 cups Vigo Panko Bread Crumbs, divided
  • 1/2 cup grated Parmesan, divided
  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • 1 egg, beaten
  • 1 pound ground chicken
  • 1/2 cup onion, diced
  • 1 teaspoon Alessi Garlic Puree
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • Mozzarella cheese, cut into 1/4" cubes
  • 2 cups Alessi Smooth Marinara Sauce, warmed

Directions

Preheat oven to 400 F. In a small bowl combine 1 cup panko, ΒΌ cup Parmesan and olive oil. Use a fork to combine and place in a shallow bowl.

In a separate bowl combine egg, chicken, onion, garlic, and remaining panko and Parmesan. Season chicken mixture with salt and pepper.

Form chicken mixture into 24 even balls, inserting a mozzarella cube in middle of each. Roll chicken in panko breadcrumbs and place each ball inside cup of a mini muffin tin.  Bake for 25-30 minutes then broil on high for 2-3 minutes until panko is golden. Let cool before removing from pan. Serve with marinara for dipping.