Chicken Parm Meatballs

Steps

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1. 1
   Combine equal parts breadcrumbs and milk in a bowl and let the breadcrumbs absorb the milk for a few minutes.
   ▶ ≈0:35
2. 2
   In another bowl, combine ground chicken, grated Parm, chopped fresh parsley, minced garlic, salt, black pepper, and garlic and herb seasoning, and mix well.
   ▶ ≈1:02
3. 3
   Add the soaked breadcrumb mixture and one egg, then mix everything together with clean hands until well combined.
   ▶ ≈2:28
4. 4
   Cover and refrigerate the chicken meatball mixture for about 20 minutes.
   ▶ ≈2:49
5. 5
   Set up the breading station: place flour on one plate, mix Parm, panko, and breadcrumbs with salt on another plate, and whisk together two eggs and milk in a third bowl.
   ▶ ≈3:15
6. 6
   Cut the low moisture mozzarella into small cubes and set aside for stuffing.
   ▶ ≈3:51
7. 7
   Heat neutral oil for deep frying. With damp hands, scoop a portion of the chilled mixture, wrap it around a cheese cube, and roll into a ball.
   ▶ ≈3:59
8. 8
   Roll each meatball in flour, dip into the egg mixture, and coat thoroughly with the breadcrumb mixture.
   ▶ ≈4:40
9. 9
   (Optional) Refrigerate the breaded meatballs and fry them fresh when ready to cook.
   ▶ ≈4:53
10. 10
    Carefully place the meatballs into hot oil and fry for 5 to 6 minutes, turning occasionally for even cooking. Avoid oil that is too hot, which would burn the outside before the inside cooks.
    ▶ ≈5:43
11. 11
    Once golden and crispy, remove the meatballs with a slotted spoon and drain on paper towels.
    ▶ ≈6:30
12. 12
    Place a layer of marinara sauce (or sauce of choice) in a shallow bowl, nestle the fried meatballs into it, and optionally top with fresh basil and cheese.
    ▶ ≈6:58