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Cheesy chicken parmi balls
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Cheesy stuffed chicken balls with savory tomato dip - perfect for entertaining!
Ingredients:
  • 1kg chicken mince
  • 125.00 ml finely chopped fresh basil leaves
  • 4 large garlic cloves, crushed
  • 1000.00 ml panko breadcrumbs
  • 400g wedge Frico Maasdam cheese, cut into 2cm cubes (see note)
  • 250.00 ml plain flour
  • 4 eggs
  • Vegetable oil, for deep frying
  • 4.60 gm extra virgin olive oil
  • 700g btl Mutti Tomato Passata
  • 20.00 ml white wine vinegar
  • 20.00 gm caster sugar
  • Small fresh basil leaves, to serve
Instructions:
  • Mix together mince, half of the basil, half of the garlic, and 1 cup of breadcrumbs in a bowl. Season with salt and pepper. Shape mixture into balls, placing them on a baking tray. Make a hollow in each meatball with your thumb, insert a cube of cheese, then re-shape the meatball to cover the cheese. Repeat for all meatballs.
  • Set up your station by placing flour and the rest of the breadcrumbs in separate shallow bowls. Lightly whisk the eggs in another shallow bowl. Proceed to coat the balls in flour, shaking off any excess. Dip them in the beaten eggs, and then coat them in breadcrumbs before placing them back on the tray.
  • Fill a large saucepan one-third full with vegetable oil. Heat over medium heat. Cook the balls in batches, turning often, for 4 to 5 minutes until golden and cooked through. Place on a paper towel to drain.
  • Heat fragrant extra virgin olive oil in a medium-high saucepan. Sauté the leftover garlic for 30 seconds until fragrant. Add passata, vinegar, and sugar. Bring to a boil, then simmer on low for 15 minutes until thick. Stir in the remaining basil and transfer to a serving bowl.
  • Garnish balls with sauce and fresh basil leaves.

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