I’m Having A Ball!


Penne With Chicken Parmesan Balls

I can hear it now in my head as if it has been engraved in my soul my mother hollering at me, “Don’t play with the ball in the house!” Well, some lessons are never learned and with tonights super tasty feast, I’m breaking two of her rules, don’t play with the ball in the house and don’t play with your food! I’m a bad boy and I’m so glad I did because these balls aren’t meant to be kicked into a goal or hit with your bat but to score an absolute slam dunk in your mouth. And these tasty balls delivering their hot magma of cheese have so many variations. Just think, what if I put a bit of prosciutto along with the cheese, or what about as an appetizer with a marinara dipping sauce, or smokey cheddar and a barbecue dipping sauce, YES, YES and YES! I chose to incorporate into a pasta dish but you are limited by only your imagination and I’m imagining that’s limitless.

Anyway, you will enjoy it, definitely EJlicious, it’s quick, delicious, pretty healthy and easy to prepare. Thank you so much for reading and I hope you have a great week ahead.


  • Vegetable oil, for frying
  • 1 pound ground chicken
  • 1/2 teaspoon Italian seasoning
  • 1 large egg
  • 1 1/4 cups panko
  • Kosher salt and freshly ground black pepper
  • Fifteen 1/2-inch cubes part-skim mozzarella (from 1 pound piece of mozzarella)
  • 2 tablespoons grated Parmesan


Special equipment: a deep-fat fry thermometer

Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.

Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.

Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.

Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.

Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.





Recipe courtesy of Food Network Kitchen


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