Mozzarella stuffed Chicken meatballs

  • 1 lb ground chicken
  • 1 Tbsp olive oil (or other oil)
  • 1 cup panko breadcrumbs, divided
  • 1 Tbsp CWG Go To Blend
  • 1 Tbsp minced fresh parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp CWG garlic black pepper blend
  • 1 garlic clove, minced
  • 1 large egg, beaten
  • 8 ounces Mozzarella cheese cut into 1/2 inch cubes
  • 1 jar (24 ounces) marinara sauce

Preheat oven to 375 degrees. Spray a 12 cup muffin tin with nonstick spray. In a large bowl, stir together 1/4 cup panko breadcrumbs, parsley, parmesan cheese, Garlic Black Pepper Blend, Go To Blend, minced garlic and egg. Stir until combined. Add the ground chicken to the mixture, and gently combine (with your hands is easiest). Form the meatballs by rolling about 2 Tablespoons of chicken mixture in your hands, shaping into a ball. Press one cube of mozzarella cheese into the center of the meatball, and press mixture around it to hide cheese. Repeat with remaining chicken mixture and mozzarella. Place the remaining panko breadcrumbs onto a large plate. Roll each meatball into the crumbs and then place in the muffin tin. You should get 12 meatballs total. Bake meatballs for 20 to 25 minutes, or until fully cooked. Serve immediately with warm marinara sauce.

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