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Cheesy Chicken Parm Volcanos

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READY IN:
50mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Breadcrumbs:
  2. Sprinkle olive oil over bread crumbs and brown in a hot pan. Reserve 1 cup for the meatballs and mixed dried parsley into the remaining breadcrumbs. Set aside.
  3. For the Egg Wash:
  4. In a small bowl, mix egg, water, cornstarch and flour together. Set aside.
  5. For the Chicken Parm:
  6. Preheat the oven to 350 degrees F.
  7. In a large bowl, mix ground chicken, 1 cup of the bread crumbs, milk, onions, parmesan cheese, egg, garlic powder, salt, pepper, lemon zest and Italian Seasoning. Mix until combined.
  8. Make the volcano by scooping the chicken mixture into your hand. add a large cube of mozzarella to the middle and scoop more chicken mixture into your hand to cover the cheese. The final ball should be the size of a tennis ball.
  9. Shape the meatball into a conical form, like a volcano.
  10. Dip the shaped meatball into the egg wash.
  11. Then coat the meatball with breadcrumbs. Careful to cover the whole meatball.
  12. Bake the coated meatballs on a lined cookie sheet for 20 to 25 minutes.
  13. Remove from the oven and drizzle pizza sauce over the tops of the volcanos. Top with additional shredded mozzarella cheese.
  14. Broil for 3 to 5 minutes, until the cheese is bubbling.
  15. Remove from oven, garnish with chopped parsly.
  16. Optional: Serve on a plate of spaghetti and tomato sauce.

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