Ok, I think its official, guys. I've really outdone myself this time. First off, clearly I have a new obsession with making things into "cupcakes" but seriously... Chicken. Parmesan. Meatballs. I REPEAT!!! Chicken Parm Meatballs!!! I honestly don't even have that much to say here because they were SO good that I just want you to make them and see for yourself just how phenomenal these are. They're made from ground chicken (or turkey), fresh herbs, and a light crunchy topping so they're half the calories of regular chicken parm, are baked instead of fried (not that there is ANYTHING wrong with frying...) and there is no doubt that kids (and adults) will go crazy over these!!!
What you'll need:
1 lb ground chicken (or turkey)
1/2 white onion, diced
3 cloves garlic, minced
1 tsp. FRESH oregano, chopped
2 tbs. FRESH basil, chopped
1/2 tsp. kosher salt
1/42 tsp. pepper
1/2 cup light mozzarella cheese (shredded or cubed)
Marinara sauce (warmed)
1 tbs. olive oil
1 cup panko (Japanese bread crumbs. DO NOT USE ANY OTHER KIND!!!)
1/2 cup grated parmesan cheese
1. Preheat your oven to 400*. In a large bowl, mix together the chicken, egg, HALF of the parmesan cheese, garlic, herbs, salt, and pepper. Set aside for a few minutes.
2. In a separate bowl, toss together the rest of the parmesan and the panko. Add the olive oil and mix together with a fork until it's evenly coated.
3. Grease a cupcake pan and evenly divide the chicken mixture into each cup. Make a well in each "cupcake" and add the mozzarella in each. Pack the chicken back on top and sprinkle 1 tbs. of the panko and parmesan mixture to the top of each.
4. Bake for 30 minutes. Let rest for a few minutes and drizzle the warmed marinara sauce. Serve over pasta or by itself.