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Crispy Chicken Meatballs

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 16 meatballs
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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 


Special equipment:
a deep-fry thermometer
  1. 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.
  2. 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.
  3. 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,
  4. 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.