Chicken Parm Meatball Poppers

Chicken Parm Meatball Poppers
Serves 10

Watch us make it here on Fox 46 Good Day Charlotte!

Meatballs –

1 16-20 Oz Package Lean Ground Chicken
1/2 Cup Bread Crumbs (Make Your Own Healthier Version!  Pulse Leftover Whole Wheat Bread In Your Food Processor!)
½ Cup Shredded Parmesan
1 Tbls Crushed Red Pepper (Optional)
3 Tbls Fresh Minced Onion
1 Tbls Sea Salt
1 Beaten Egg
10 Whole Cherry Peppers (Jarred or Fresh)
10 Mini Bocconcini or Chunks of Fresh Mozzarella

Meatball Breading-

1 Cup Panko Breadcrumbs
1/2 Cup Grated Parmesan Cheese
1 Tbls Salt & Pepper
2 Tbls Dried Parsley

1 Cup Cornstarch – seasoned with Salt & Pepper

3 Beaten Eggs

Finishing –
4 oz Sliced or Shredded Mozzarella
1 Jar Cannizzaro Marinara or Arrabbiata
2 Tbls Fresh Parsley for Garnish

Line a cookie sheet with foil and spray. Mix together the first 7 ingredients (through egg) until just combined.

Drain and pat dry the peppers.  Cut off the top/stem portion.  Using a small spoon or melon baller, remove seeds and discard.  Insert bocconcini or fresh mozzarella square in each pepper.

Using wet hands, flatten about 3 tablespoons of meat mixture on your hand.  Put 1 pepper in and form meatball around each pepper.  Roll each meatball in cornstarch, then beaten egg, then breadcrumb mixture and place cut pepper side up on sprayed cookie sheet.  Spray meatballs with olive oil.

Bake at 425° for 25 minutes.  Top with a spoonful of your favorite Cannizzaro Sauce and shredded or sliced mozzarella.  Place under broiler for 3-5 minutes, then sprinkle parsley for garnish!