1. Prepare the Meatball Base

Start by building a flavorful base for your meatballs. In a large mixing bowl, combine the breadcrumbs and milk first. Let this mixture sit for a few minutes so the breadcrumbs fully absorb the liquid. This step ensures the meatballs stay moist and tender rather than dry.

Once the breadcrumbs have softened, add the ground chicken, egg, garlic, parsley, garlic and herb seasoning, grated parmesan, salt, and pepper. Mix everything gently using your hands or a fork. Avoid overmixing because that can make the meatballs dense instead of light and juicy.

The mixture should feel soft but still hold its shape when pressed together.

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2. Prepare the Mozzarella Filling

Take your low moisture mozzarella and cut it into small cubes. Aim for about 16 evenly sized pieces so each meatball gets a consistent cheesy center.

Using low moisture mozzarella is important because it melts beautifully without releasing too much liquid, which helps maintain the structure of the meatballs during cooking.

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3. Shape and Stuff the Meatballs

Scoop a small portion of the chicken mixture into your hand. Flatten it slightly into a disc shape. Place a cube of mozzarella in the center, then carefully fold the meat around it, sealing it completely.

Roll it gently between your palms to form a smooth ball. Make sure there are no cracks or openings, as this could cause the cheese to leak out while cooking.

Repeat this process until all the meat mixture is used. You should end up with about 16 evenly sized stuffed meatballs.

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4. Set Up the Breading Station

To achieve that signature crispy coating, you will need a proper breading setup.

Prepare three separate bowls:

• Bowl 1: Flour seasoned with salt and pepper
• Bowl 2: Eggs mixed with milk
• Bowl 3: A mixture of breadcrumbs, panko, grated parmesan, salt, and pepper

This three step coating method ensures maximum crispiness and flavor.

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5. Coat the Meatballs

Take each stuffed meatball and roll it in the flour first. This helps the egg mixture stick better.

Next, dip it into the egg and milk mixture, making sure it is fully coated.

Finally, roll it in the breadcrumb and panko mixture, pressing gently so the coating adheres well.

Place the coated meatballs on a tray or plate. Repeat for all meatballs.

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6. Chill Before Cooking

Once all the meatballs are coated, place them in the refrigerator for about 15 to 20 minutes. This step helps the coating set and prevents it from falling apart during frying.

Chilling also helps the meatballs maintain their shape when exposed to heat.

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7. Fry the Meatballs

Heat a generous amount of oil in a deep pan over medium heat. The oil should be hot but not smoking.

Carefully place the meatballs into the oil, making sure not to overcrowd the pan. Fry them in batches if necessary.

Cook the meatballs, turning occasionally, until they are golden brown on all sides. This should take about 5 to 6 minutes.

The exterior should be crispy and evenly colored.

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8. Finish Cooking

Once fried, transfer the meatballs to a baking tray lined with parchment paper.

Place them in a preheated oven at 180°C (350°F) and bake for about 10 minutes. This ensures the chicken is fully cooked through without overbrowning the coating.

The internal temperature should be safe for chicken, and the cheese inside should be perfectly melted.

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9. Rest and Serve

Allow the meatballs to rest for a few minutes after removing them from the oven. This helps the juices redistribute and prevents burns from the hot cheese inside.

Serve them warm with marinara sauce or your favorite dipping sauce.