Cheesy Chicken Parm Meatballs

Directions

Meatballs

1. Combine milk with 1/3 cup of panko breadcrumbs. Let mixture rest while prepare the meatballs

2. Place chicken, sausage, 1 egg, pesto, garlic, onion. soffritto, and spinach in a large bowl

3. Add milk mixture to the bowl, and stir gently until all the ingredients are combined

4. Cover bowl and let mixture rest for 30mins -1 hr

5. Using a spoon or small ice cream scoop, shape mixture into meatballs (golf ball size)

6. Insert a mozzarella cube into each meatball, making sure the cheese is fully covered

Coat Meatballs

1. Pre-heat oven to 400º. Cover a baking sheet with parchment/foil

2. Whisk the other egg with a little water to create an egg wash

3. In shallow bowl, combine the remaining panko and parmesan cheese

4. Lightly coat meatballs in flour, roll it in egg wash, and finish them in the panko

5. Add 2-3 tbsp oil in a large skillet and heat it on the stovetop to medium high heat

6. Brown meatballs on all sides, 2-4 mins total, and add to baking sheet

7. Roast meatballs in the oven until fully cooked and crispy, about 20-25 mins

Sauce

1. In the same skillet that you browned the meatballs, add a few tbsp oil and thinly sliced onion

2. Cook onions until soft, then add garlic and a few splashes of white wine

3. Add the jar of tomato sauce and let simmer for 5-10 mins

Assembly

1. Add meatballs to sauce

2. Tear burrata into chunks and place around meatballs

3. Place skillet the under broiler until cheese melts

4. Finish with fresh basil and serve!