- 1 lb ground chicken
- 1 egg, lightly beaten
- 1/2 cup Panko bread crumbs
- 2 Tb minced sun-dried tomatoes
- 1 tsp Basil Pepper
- pinch or two sea salt
- 8 oz fresh mozzarella (I like to use ciliengene size)
- Preheat oven to 375 degrees
- Gently mix all ingredients EXCEPT mozzarella together, be careful not to overmix.
- Using mozzarella ball as the center take enough meatball mixture to form around cheese
- Bake on a cookie sheet for 25-35 minutes until cooked through.
- Serve with a balsamic dipping sauce
As seen on Twin Cities Live April 19th, 2013